Oreo Cookie Balls

You don’t like rich, dark chocolate cookie with little minty pieces slowly melting in your mouth with each bite, do you. I didn’t think so 😉  But if you just happen to love decadent sweetness, you might want to make a batch of Oreo cookie balls.

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Oreo Cookie balls are super chocolaty with a fun minty flavor inside and out. Little kids and adults kids love them and they look pretty and festive.

Easy no-bake recipe

And, they are a no-bake cookie. That’s nice during the busy days of December.

Crushed cookies and crushed candy canes are combined with cream cheese. That’s it. Just three ingredients mixed together create the soft center. It is very chocolaty and quite heavenly!

Instead of popping the cookies into the oven, it is into the freezer they go for 30 minutes. 

Chocolate dipped 

A dip into melted chocolate encases the sweet cookies center. Finish with a pinch of crushed candy cane or colorful sprinkles and they are done! Easy peasy.

Cooking with kids

Our little kids love making Oreo cookie balls. Place the cookies into a zippered plastic bag and give them a meat mallet or rolling pin and let the smashing begin.

Looking for a small youth group activity? This is perfect. Not too messy and the finished product looks great allowing the kids to feel accomplished.

Last week I made another batch of Oreo cookie balls but ran out of time and wasn’t able to finish. I stuck the shaped cookie balls in the freezer and while my 12 year-old granddaughter was visiting for Thanksgiving, she happily did the chocolate dipping and was even kind enough to eat a few 🙂

Here are the steps for making Oreo Cookie Balls

Gather the cookies, candy canes, chocolate and allow the cream cheese to come to room temperature and soften a bit.

Place the candy canes into a zip-top plastic bag and crush into pieces. This can be done using a wooden rolling pin or the side of a meat mallet. Set aside a tablespoon or so of the crushed candy to use for topping the chocolate covered balls.

Crush the cookies the same way. You can use a food processor for this but I don’t have one. I tried using my blender and that didn’t work. The bag and mallet did a fine job and was nice and noisy.

Cream the softened cream cheese in a large mixing bowl.

Add the crushed cookies and the smashed candy cane; using a wooden spoon or mixer, stir to combine.

Shape mixture into 1-inch balls. I like to use a small cookie scoop and then roll a little in my hands to make nice round balls. Place the cookie balls onto a baking pan lined with a silicone mat, piece of parchment or waxed paper.

Place them in the freezer for 20-30 minutes.

Melting the chocolate

A little before removing the chilled cookie balls from the freezer, get ready for dipping. In a bowl, melt the chocolate according to package directions.

Using a fork, dip each ball in the melted chocolate, tapping and running the fork over the rim of the bowl to remove the extra chocolate. Place the balls in a single layer back on to the prepared pan.

While the chocolate is still wet, sprinkle with the reserved crushed candy cane. Refrigerate 1 hour or until firm. Store Oreo cookie balls in an airtight container and keep refrigerated.

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Oreo Cookie Balls

PRINT RECIPE

Yield: about 48 cookie balls

INGREDIENTS

• 6 candy canes, finely chopped (about 1/3 cup),
  divided. Set aside 1 tablespoon to use for sprinkling on the tops of the cookie balls.
• 1 pkg. (8 oz.) brick cream cheese, softened
• 36 OREO Mint Creme Cookies, finely crushed
• 4 pkg. (4 oz. each) semi-sweet baking chocolate,
  melted
• 1 tablespoon vegetable shortening (optional for chocolate dipping)

DIRECTIONS

Line a baking sheet with a silicone mat, parchment paper or waxed paper.

Place the candy canes into a zip-top plastic bag and crush using a rolling pin or the side of a meat mallet. Set aside 1 Tbsp. of the crushed candy.

In another zip-top bag, crush the cookies until very small.

Add the softened cream cheese to a large mixing bowl; mix until smooth. Mix remaining crushed candy cane and the cookie crumbs with cream cheese until well blended.

Shape mixture into 1-inch balls.

Place in the freezer for 20-30 minutes.

Meanwhile, melt the chocolate according to package directions.

Dip balls in melted chocolate and place in single layer in shallow back on to the prepared pan. While the chocolate is still wet, sprinkle with the reserved crushed candy cane.

Refrigerate 1 hour or until firm. Store Oreo cookie balls in an airtight container and keep refrigerated.

Oreo Cookie Ball Tips:

• I use a small cookie scoop to ensure cookie balls will be uniform in size.
• Since the dough is soft, it is important to allow them to firm up in the freezer before dipping into the melted chocolate.
• I melt the chocolate using the microwave in 30 second increments and 30-50% power, stirring each time. If it seems too thick, add about 1 tablespoon of vegetable shortening and stir vigorously. The chocolate will probably need warming a few times through the dipping process since the cookie balls are cold. Just reheat as above.
• Dip the cookie balls one at a time in the melted chocolate and decorate them while the chocolate is still wet so the toppings will adhere.

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