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Dark Chocolate & Peppermint OREO Cookie Balls


  • 36 (about 3 cups) OREO cookies, crushed
  • 1/3 cup peppermint candies or candy canes, crushed
  • 1 pkg. (8oz) brick cream cheese, softened
  • 1 tsp instant espresso
  • 1 tsp warm water
  • 16oz dark baking chocolate, melted
  • Optional: about 2 tbsp crushed peppermints and/or semi-sweet cocoa powder, for decorating


  1. In a food processor, pulse together the OREO cookies and the peppermint candies until fully crushed and well-combined. Dissolve the instant espresso in the water, and add to the OREO cookie crumbs. Add the softened cream cheese, and pulse until blended.
  2. Shape the OREO filling into 48 (1-inch) balls, and place on a parchment paper-lined sheet pan. Freeze for at least 10 minutes.
  3. Meanwhile, melt the dark chocolate according to package directions. When the Oreo balls are nicely chilled-through, use a toothpick to dip each ball in the melted chocolate, gently turning to allow the excess chocolate to drip off. Sprinkle the tops with crushed peppermints or use a sifter to lightly dust the cookie balls with cocoa, and let cool on another parchment paper-lined sheet pan. Refrigerate 1 hour or until firm. Share and enjoy!