Peppermint Oreo Balls (Printer-Friendly)
Soft chocolate cookie balls blended with peppermint, coated in white chocolate and topped with crushed candy canes.
# What You’ll Need:
→ Base
01 -
36 regular Oreo cookies (avoid Double Stuf)
02 -
113 grams (1/2 cup) cream cheese, softened to room temperature
03 -
1 teaspoon peppermint extract
→ Coating
04 -
225 grams (8 ounces) white melting wafers
05 -
15 grams (1 tablespoon) crushed candy canes, optional
# Steps to Follow:
01 -
Use a food processor or rolling pin in a sealed bag to crush Oreo cookies into fine crumbs.
02 -
In a large bowl, mix the crushed cookies, softened cream cheese, and peppermint extract until fully incorporated.
03 -
Line a baking sheet with parchment paper. Scoop cookie mixture into 1-inch balls and roll by hand for smoothness. Arrange balls on the parchment paper.
04 -
Freeze the cookie balls for 30 minutes until firm.
05 -
Melt white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring until smooth and fully melted.
06 -
Remove balls from freezer. Using a fork, dip each into melted white chocolate, shake off excess coating, and place on parchment paper. While wet, sprinkle crushed candy canes on top if desired.
07 -
Refrigerate coated balls for at least 15 minutes to set the coating before serving.
# Helpful Hints:
01 -
Prepare the truffles a day in advance for best texture. Store leftovers airtight at room temperature up to 3 days or refrigerated up to 3 weeks. Can be frozen up to 8 weeks.
02 -
Work quickly with melted chocolate and candy cane sprinkles to ensure neat coating.