Recipe by: Adapted from OREO by Fork Knife Swoon
Source: http://www.forkknifeswoon.com/food-drink/desserts/2013/12/dark-chocolate-peppermint-oreo-cookie-balls/
Yield: 48 Cookie Balls
Ingredients
- 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
Instructions
- 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.
- Shape the OREO filling into 48 (1-inch) balls, and place on a parchment paper-lined sheet pan. Freeze for at least 10 minutes.
- 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!
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