Go Back
+ servings
Mummy Oreo cookie balls with red eyes.
Print Recipe
5 from 10 votes

Mummy Oreo Cookie Balls

Irresistible and rich, these spooktacular Mummy Oreo Cookie Balls are a wickedly good Halloween treat and are easy to make. Coated in vanilla almond bark and filled with cream cheese and crushed Oreos they're perfect for a party, especially a Halloween charcuterie board.
Prep Time30 mins
Chill Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 20 Balls
Calories: 233kcal
Author: Aimee Mars


  • Food Processor
  • Mixing Bowl
  • Stand Mixer or Handheld Mixer
  • Baking Sheet
  • Piping Bag and Small Round Tip


  • 1 10.7 ounce package Oreo Cookies
  • 8 ounces Cream Cheese room temperature
  • 24 ounces Vanilla Almond Bark or candy melts
  • 1 Red Writing Gel


  • Place the entire bag of Oreo cookies into a food processor and pulse until there's nothing but small crumbs (if you don't have a food processor place the cookies into a Ziplock bag and crush with a rolling pin).
  • Pour the Oreo crumbs into a large mixing bowl and add the cream cheese. Using a handheld mixer or a stand mixer, combine the ingredients until even.
  • Place the bowl in the fridge to chill for 20 minutes so the dough can firm up making it easier to roll into balls.
  • Roll the dough into about 20 1.5 inch-sized balls and place on a parchment-lined baking sheet.
  • Place the almond bark into a microwave-safe mixing bowl and melt in 30-second intervals stiring after each time until smooth or according to package directions.
  • Drop each ball, one at a time, into the melted bark and use a spoon to roll it around and fully cover it. Place the ball back onto the baking sheet. Once all have been coated place the baking sheet into your fridge for 10 minutes to harden.
  • Place the remaining melted almond bark into a piping bag fitted with a small circular tip. Drizzle over the coated balls and then use the red icing or gel to dot some eyes on each ball.


  • I recommend using the Writing Gel for adding the eyes to the balls because it will give it a glowing appearance and will also harden easily.
  • After you've mixed the cream cheese and crushed cookies place the dough into the refrigerator for about 15 to 20 minutes to chill and firm up, which will make it easier to roll into balls.
  • If you don't have a piping bag with tips for drizzling the melted almond bark you can use a plastic Ziplock bag and cut a very small hole in the bottom corner.
  • When you first dip the balls into the melted bark some of the Oreo may mix into the bark. I didn't mind this, however, you can re-dip them after they've hardened for perfectly white mummies. You'll likely need an extra package of almond bark to do this.


Serving: 1ball | Calories: 233kcal | Carbohydrates: 25g | Protein: 1g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 47mg | Potassium: 16mg | Fiber: 1g | Sugar: 25g | Vitamin A: 152IU | Calcium: 11mg | Iron: 1mg