Ingredients
Scale
- 36 standard Oreo cookies (do not remove the cream filling)
- 8 ounces cream cheese, softened to room temperature
- 16 ounces white chocolate melting wafers or almond bark
- 2 teaspoons coconut oil (optional, for a smoother chocolate coating)
- Red and green festive sprinkles
- Optional: 1/2 teaspoon peppermint extract for a minty twist
Instructions
- Place the Oreo cookies into a food processor and pulse until they become fine crumbs. If you do not have a food processor, place them in a sealed plastic 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 1-inch ball. Place it on the prepared baking sheet. Repeat until all the mixture is used.
- Place the baking sheet in the freezer for 15 to 20 minutes. This firms up the balls so they do not fall apart when you dip them in warm chocolate.
- While the balls are chilling, melt the white chocolate wafers in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the chocolate is completely smooth. Stir in the coconut oil if using.
- Remove the balls from the freezer. Use a fork or a candy dipping tool to dip each ball into the melted chocolate. Tap the fork gently on the side of the bowl to let excess chocolate drip off.
- Place the coated ball back onto the parchment paper. Immediately top with red and green sprinkles before the chocolate hardens.
- Refrigerate the Oreo balls for at least 30 minutes to allow the chocolate to set completely. Serve cold.
- Cook Time: Not specified