Ingredients
Scale
- 36 Oreo cookies (standard size, not Double Stuf)
- 8 ounces cream cheese, softened to room temperature
- 16 ounces white chocolate melting wafers or almond bark
- 1/2 cup semi-sweet chocolate chips (for drizzling)
- Red and green festive sprinkles
- 1 teaspoon coconut oil (optional, for smoother melting)
Instructions
- Place the Oreo cookies in a food processor and pulse until they become fine, sandy crumbs. If you do not have a food processor, place them in a heavy-duty zip-top bag and crush them with a rolling pin.
- In a large mixing bowl, combine the cookie crumbs and the softened cream cheese. Use a hand mixer or a sturdy spoon to blend them until the mixture is uniform and no white streaks of cream cheese remain.
- Line a large baking sheet with parchment paper or a silicone mat.
- Scoop about one tablespoon of the mixture and roll it between your palms to form a smooth ball, approximately one inch in diameter. Place it on the prepared baking sheet. Repeat until all the mixture is used.
- Place the baking sheet in the freezer for about 15 to 20 minutes. Chilling makes the balls easier to dip and prevents them from falling apart in the warm chocolate.
- Melt the white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring in between, until completely smooth. Stir in the coconut oil if the chocolate seems too thick.
- Using a fork or a dipping tool, submerge one ball into the melted white chocolate. Lift it out, let the excess drip off, and place it back on the parchment paper.
- While the chocolate is still wet, immediately add your red and green sprinkles. If you wait too long, the chocolate will set and the decorations won’t stick.
- Once the white chocolate has hardened, melt the semi-sweet chocolate chips and drizzle them over the top for an extra decorative touch.
- Refrigerate the finished Oreo balls for at least 30 minutes to ensure everything is set firmly before serving.
- Cook Time: 50 minutes