Name: Cookies and Cream Protein Balls Recipe
Prep time: 5 min
Total time: 35 min
Cuisine: American
Ingredients: 30 g old fashioned oats; 2 scoops PEScience Vanilla Protein Powder; 90 g reduced fat cream cheese; 4 cookies and cream sandwich cookies (Oreo); 3 tablespoons water; 28 g white chocolate chips; ¾ teaspoon coconut oil; 1 cookies and cream sandwich cookie (Oreo), crushed

Jump to Recipe· 4.3 from 3 reviews

I absolutely love sharing my go-to sweet treat that’s as nutritious as it is delicious — my Cookies and Cream Protein Balls Recipe. These little bites are a dream come true when you want something indulgent but still packed with protein and under 100 calories each. Combining the comforting flavors of vanilla protein, cream cheese, oats, and crushed Oreo cookies, this recipe is my secret weapon for quick snacks that satisfy my sweet tooth without guilt. Trust me, once you try these, they’ll become a staple in your snack rotation just like they are in mine.

Why You’ll Love This Cookies and Cream Protein Balls Recipe

What really excites me about this Cookies and Cream Protein Balls Recipe is the perfect blend of creamy, crunchy, and sweet all rolled into one bite-sized ball. The vanilla protein powder adds this subtly sweet undertone that pairs beautifully with the rich cream cheese and those iconic cookies and cream sandwich cookies. Every time I take a bite, I’m reminded of how much flavor and texture you can get from such simple ingredients. It’s like a little indulgence without the calorie hangover!

The ease of preparation is another reason why I keep coming back to this recipe. It literally takes me five minutes to mix everything together and then just a little time to chill. I love that I don’t have to turn on the oven or deal with complicated steps. These protein balls are perfect for busy days when I need a fast, healthy snack or want to impress friends with a homemade treat at a gathering. Honestly, they stand out because they’re both satisfying and nutritious — that’s a rare combo!

Ingredients You’ll Need

The image shows several white bowls and a measuring spoon arranged on a white marbled surface. There is a large white bowl filled with white flour in the center. Above it, a white bowl holds small white chocolate chips. To the right, a white bowl contains five dark chocolate sandwich cookies stacked loosely. Below the flour, another white bowl has light tan rolled oats. Next to the oats, a white bowl holds several scoops of white creamy butter. A small empty white bowl sits at the bottom left. On the right side of the image, a silver ice cream scoop and a green spatula rest on a white and gray striped cloth. A metal 1/4 teaspoon measuring spoon with white powder is placed above the flour bowl. All items are positioned on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

When it comes to making your own Cookies and Cream Protein Balls, the ingredient list is straightforward but essential. Each one plays a unique role in giving you that perfect balance of taste, texture, and that irresistible cookies and cream vibe.

30 g old fashioned oats: I use these as a base to add wholesome fiber and a bit of chewiness.
2 scoops PEScience Vanilla Protein: This gives the balls their protein punch plus a creamy vanilla flavor.
90 g Reduced fat cream cheese: This adds moisture and that luscious creamy texture that makes the balls so rich.
4 Cookies and cream sandwich cookies: Crushed up, they bring that iconic cookies and cream flavor and a bit of crunch.
3 tablespoons water: To help bring everything together into a cookie dough-like consistency.
28 g white chocolate chips: For a smooth, sweet drizzle topping that takes the presentation up a notch.
¾ teaspoon coconut oil: This helps melt the white chocolate smoothly and adds a subtle tropical undertone.
1 Cookies and cream sandwich cookie: Crushed on top for that finishing touch and extra crunch.

Directions

Step 1: Start by placing the old fashioned oats into a food processor and blend until they reach a fine, flour-like consistency. This step is key for making a smooth mixture that binds well.

Step 2: In a medium mixing bowl, mix your vanilla protein powder, the blended oat flour, and the crushed cookies and cream sandwich cookies thoroughly. You want an even distribution of flavor and texture throughout.

Step 3: Add the reduced-fat cream cheese to the dry mixture. Use a spatula or your hands to combine them until the mixture is evenly creamy but still somewhat firm.

Step 4: Slowly pour in the water tablespoon by tablespoon, stirring continuously until the mixture holds together like cookie dough — firm but pliable enough to shape into balls without falling apart.

Step 5: Once the dough is ready, use a cookie scoop or your hands to roll it into small balls, about 1 inch in diameter. Arrange them neatly on a baking sheet lined with parchment paper to prevent sticking.

Step 6: Place the tray with the protein balls in the freezer for at least 30 minutes. This chilling step helps them firm up and hold their shape perfectly.

Step 7: While the balls are chilling, melt the white chocolate chips and coconut oil together in a microwave-safe bowl. Heat for 30 seconds, then stir, and continue heating in 10-second bursts until fully melted and smooth.

Step 8: Once the protein balls are firm, drizzle the melted white chocolate over each one. Then take one more cookies and cream sandwich cookie and crush it finely; sprinkle this on top of each ball for that extra burst of cookies and cream goodness.

Servings and Timing

This Cookies and Cream Protein Balls Recipe yields 12 delicious protein-packed balls, perfect for a quick snack or sharing with friends. The prep time is impressively short at just 5 minutes. There’s no actual cooking involved, but you’ll need to chill them for about 30 minutes to get the right texture. So in total, you’re looking at roughly 30 minutes from start to finish, making these snacks perfect for when you want to whip up something fast but satisfying.

How to Serve This Cookies and Cream Protein Balls Recipe

The image shows a white square baking dish lined with white parchment paper holding eleven round, textured balls of cookie dough with small dark chunks inside. Each ball is drizzled with thin lines of white icing that add contrast to the brown dough. The dish sits on a white marbled surface, and a woman's hand is gently holding one ball above the others. In the background, there is a white bowl filled with more dark chunks, partially visible. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving these protein balls, I love how versatile they are. They’re fantastic on their own as a grab-and-go snack during busy days or post-workout. But if you want to elevate the experience, try serving them alongside a tall glass of your favorite cold brew coffee or even a comforting warm vanilla chai latte. The cream and cookie flavors pair beautifully with these drinks.

For a bit of fun presentation, I sometimes place the balls on a decorative plate lined with parchment and add a few extra crushed cookies around the edges. You can even garnish each ball with a small fresh mint leaf or a light dusting of cocoa powder to impress guests at a casual gathering. I also find that serving them chilled is best — just straight from the freezer or fridge — since it keeps the texture firm and delightful.

These protein balls are perfect for occasions like birthday party snack tables, family movie nights, or even as handy office treats. Because they’re portion-controlled and not overly sweet, I feel great sharing them with kids or friends. You can even include them in a holiday dessert platter for a healthier option that still feels indulgent!

Variations

One of the things I enjoy most about this Cookies and Cream Protein Balls Recipe is how easy it is to customize. If you want to swap things up, try using gluten-free oats to make the recipe friendly for gluten sensitivities. You could also substitute the vanilla protein powder for a plant-based option if you’re vegan — just make sure it’s a blend that works well with cream cheese or a vegan cream cheese alternative.

If you want a fun flavor twist, adding a teaspoon of instant coffee granules to the mix gives a delightful mocha undertone that pairs beautifully with the cookies and cream. For a nutty crunch, you can fold in finely chopped almonds or walnuts. If melting white chocolate isn’t your thing, try drizzling dark chocolate or even a peanut butter glaze instead for an interesting contrast.

Another idea is to skip the chilling and instead refrigerate the balls if you’re short on freezer space — they’ll still hold together nicely but will take longer to firm up. Alternatively, for a slightly softer treat, you can roll the balls in crushed cookie crumbs or shredded coconut instead of topping with melted chocolate and crushed cookie. I love experimenting with these tweaks — it keeps the recipe exciting!

Storage and Reheating

Storing Leftovers

If you happen to have leftover protein balls, I recommend storing them in an airtight container in the refrigerator. They keep well for up to 5 days, which is perfect for enjoying throughout the week as a quick snack or sweet bite. Make sure the container seals tightly to keep them fresh and prevent the cookies and cream topping from losing its crunch.

Freezing

These protein balls freeze exceptionally well, which is something I always take advantage of. To freeze, place them on a parchment-lined tray and freeze them individually until solid, around 1 hour. Then transfer into a freezer-safe bag or container to save space. They’ll keep in the freezer for up to 2 months. When you want a snack, just pop a few out and let them thaw in the refrigerator or at room temperature for about 15 minutes before enjoying.

Reheating

Since this is a no-bake protein ball recipe meant to be enjoyed chilled, I don’t recommend reheating in the microwave or oven as it can alter the texture and melt the cream cheese filling. If you prefer a softer bite, simply allow the refrigerated balls to sit at room temperature for 10-15 minutes before serving. This small step enhances the creamy texture without losing that delightful cookies and cream character.

FAQs

Can I make these protein balls without cream cheese?

Yes, you can substitute cream cheese with Greek yogurt or nut butter, though this will slightly change the texture and flavor. Greek yogurt will make them softer and less rich, while nut butters add a nutty aroma and slightly firmer texture.

Are these protein balls suitable for kids?

Absolutely! Since they’re low in sugar and packed with protein, these balls make a great snack option for kids. Just ensure any allergies to ingredients like dairy or gluten are addressed with suitable substitutions.

Can I use other types of cookies instead of sandwich cookies?

Definitely. While sandwich cookies work best for that classic cookies and cream flavor, you could experiment with chocolate chip cookies or even gluten-free cookie crumbs. Just keep the quantity consistent to maintain texture.

Is it okay to store these at room temperature?

Given the cream cheese content, I recommend keeping them refrigerated or frozen. Storing at room temperature for extended periods could lead to spoilage and changes in texture.

Can I prepare these protein balls in advance for a party?

Yes, these protein balls are perfect for meal prep and parties. You can make them up to two days in advance and keep them refrigerated or freeze several days ahead and thaw before serving.

Conclusion

I can’t recommend this Cookies and Cream Protein Balls Recipe enough if you’re looking for a quick, delicious snack that feels indulgent without the guilt. They are simple to whip up, full of flavor, and bring a bit of joy to any snack time. Once you give them a try, I’m sure you’ll want to keep a batch ready in your fridge or freezer at all times — just like I do!