This is a sponsored post in partnership with OREO. All opinions, as always, are my own. Thank you for supporting the brands that support Fork Knife Swoon.
It’s that time of year again: the full-on, holiday cookie-baking bonanza. Those few weeks in December when our oven just can’t catch a break.
One ‘cookie’ that makes an appearance every year is the classic, and much-loved OREO cookie ball. Have you had them before? If you’ve been reading my blog for a while, you might remember a few Christmases ago, when I shared a dark chocolate peppermint version of these divine little no-bake cookie treats.
These bites of chocolate-y deliciousness barely require a recipe they are so easy to make. All it takes is finely-crushed OREO cookies, cream cheese, and good-quality baking chocolate. Think a mix between a chocolate truffle and rich, chocolate cheesecake, covered in more chocolate, with lots of flavorful OREO vibes throughout.
Which is why, almost without fail, these will be the first to disappear from a holiday dessert table or cookie tray. They are SO good.
About the Recipe
Cookie balls are super easy to make. Honestly, the hardest part of the process is simply stopping yourself from devouring the filling before dipping each little truffle in chocolate.
That being said, be sure you don’t skip a couple of important chilling steps: once before rolling the cookie mixture into balls, and the second before dipping the cookie balls in the chocolate coating. Chilled cookie filling is much easier to work with, and the cookie balls will keep their shape (and not fall apart) in the warm, melted chocolate if they’re solidly chilled before dipping.
Once you’ve collected the whomping three ingredients you need (I found everything at my local Fred Meyer store), start with the OREO cookies. Do not let those luscious, dark sandwich cookies tempt you – we need all 36 to make the filling. I like to use a food processor to quickly pulverize the cookies into crumbs (cookie, filling and all), but you could go old-school with a sturdy plastic freezer bag and a rolling pin. Add a brick of softened cream cheese (either full-fat or light will work), blend until thick and creamy, and voila, in minutes, the filling is done.
Pop the mixture in the fridge for a bit, to chill, before scooping and rolling out a few dozen cookie balls. Chill again, this time in the freezer, before dipping the cookie balls in creamy, melted white chocolate. You could of course use milk or dark chocolate if you prefer.
It’s not required, but I’ve found that using a candy dipping tool makes the chocolate coating process even easier. Don’t worry if you don’t have one – you can always use two forks to swirl and coat the cookie balls in chocolate.
Then, it’s time to decorate! Sprinkle the top of each cookie ball with OREO cookie crumbs, or sprinkles (while the chocolate is still wet). Or, let the chocolate fully set, before drizzling with more melted chocolate or piping on a decorative design in icing.
Refrigerate until ready to serve, and watch as these are devoured in record time! Simple and so delicious!Print
- 36 OREO cookies
- 8 oz package brick cream cheese, softened
- 16 oz white baking chocolate, melted
- sprinkles, to decorate
Make the cookie ball filling:
- Pulse together the OREO cookies in a food processor fitted with the blade attachment until finely-crushed. Cut the softened cream cheese into tablespoon-sized pieces and add to the OREO crumbs, pulsing until smooth and completely combined. The mixture will be thick and sticky. Refrigerate for 10-15 minutes until chilled through.
- Alternatively, place the OREOS in a plastic freezer bag, and use a rolling pin to finely crush into crumbs. Stir in the softened cream cheese until smooth and completely combined.
- Shape into 48 (1-inch) balls. I like to use a small cookie scoop to scoop out uniform cookie balls, then use my hands to gently roll into smooth balls. Freeze for 10 minutes.
To coat and decorate:
- Line a sheet pan with parchment paper or a Silpat baking mat. Set aside.
- Melt the white chocolate in either a double-boiler over gently simmering water, or in a heat-proof glass bowl in the microwave. If using a microwave, heat in bursts of 30 seconds on medium power, stirring well and scraping down the sides of the bowl with a spatula after each increment, until the chocolate is completely melted and smooth.
- Dip the cookie balls in the melted chocolate, one at a time, using two forks or a candy dipping tool to roll until evenly coated. Let the excess chocolate drip back into the bowl, then transfer the chocolate-covered cookie balls to the prepared pan and let sit until the chocolate is set. Work in batches until all cookie balls are coated.
- Drizzle with additional melted chocolate or decorate with sprinkles or OREO crumbs, as desired.
- Refrigerate for at least 20 minutes, or until firm. Keep refrigerated.
You may substitute 16 oz vanilla candy wafers for the white baking chocolate. Melt as directed on the package, stir in 1 Tbsp all-vegetable shortening until smooth. Dip the cookie balls in the candy coating, decorate, then refrigerate until serving.