These Oreo cookie balls are rich, decadent, and yummy! Make them on the smaller side, as they really are quite rich. The hardest part is the chocolate-dipping, but once you get in a groove, it's easy. Best served slightly chilled. Be sure to share. Or not.
Prep Time: 20 minutesmins
Chill time: 30 minutesmins
Total Time: 50 minutesmins
Servings: 50cookie balls
Ingredients
1packageGolden Oreo Cookies, 36 count
8ouncecream cheese block, regular, softened
12ouncewhite almond bark, chocolate almond bark, or Candy Melts (I used dark cocoa Candy Melts.)
In a food processor, blend all cookies to fine crumbs.
Add softened cream cheese to the cookie crumbs, and blend until incorporated.
Transfer to a bowl, cover, and chill in fridge for 30 minutes. Form dough into equal sized balls (smaller-sized ones recommended). Place cookie balls in freezer at least 15 minutes.
Meanwhile, melt your preferred almond bark/Candy Melts. It will help the dipping if you transfer the melted chocolate to a narrow, deeper container (rather than shallow one)
Remove just a small batch of the frozen cookie balls. One at a time, dip chilled Oreo balls in melted chocolate (I gently rolled with a fork and used the fork to lift it very carefully back out.)
Place on wax paper. Immediately sprinkle with a bit of cinnamon and coarse sugar for garnish, before the chocolate sets.
Continue working in small batches, until all cookie balls are coated and sprinkled! These keep very well when covered in fridge.
Notes
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