Ingredients
Scale
- 36 Peppermint OREO cookies (or regular OREOs)
- 8 ounces cream cheese, softened to room temperature
- 16 ounces white chocolate melting wafers or almond bark
Instructions
- Place all 36 cookies into a food processor. Pulse the cookies until they turn into fine crumbs. You should not see any large chunks of cookie left. If you do not have a food processor, place the cookies in a large zip-top bag and crush them thoroughly with a rolling pin. Set aside about two tablespoons of the crumbs if you want to use them for a festive garnish later.
- In a large mixing bowl, combine the fine cookie crumbs and the softened cream cheese. Use a hand mixer or a sturdy spatula to blend them until the mixture forms a consistent, dark dough. Once combined, scoop about one tablespoon of the mixture at a time and roll it between your palms to form a smooth ball. Place the balls on a baking sheet lined with parchment paper. Transfer the tray to the freezer for at least 30 to 60 minutes to firm up.
- Melt the white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring in between until completely smooth. Remove the chilled balls from the freezer. Using a fork or a dipping tool, submerge each ball into the melted chocolate. Lift the ball out, tap off the excess chocolate, and place it back onto the parchment paper. Immediately top with the reserved cookie crumbs or festive sprinkles before the chocolate hardens. Refrigerate until you are ready to serve.
- Cook Time: 1 hour 20 minutes (includes chilling time)