Dark Chocolate & Peppermint OREO Cookie Balls
Dark Chocolate & Peppermint OREO Cookie Balls might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 48. For 37 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 117 calories, 2g of protein, and 9g of fat. From preparation to the plate, this recipe takes around 45 minutes. 766 people were impressed by this recipe. It can be enjoyed any time, but it is especially good for Christmas. Head to the store and pick up baking chocolate, oreo cookies, cream cheese, and a few other things to make it today. It is brought to you by Fork Knife Swoon. Taking all factors into account, this recipe earns a spoonacular score of 31%, which is not so awesome. Similar recipes include Peppermint Raspberry Chocolate OREO Cookie Balls, Peppermint-OREO Cookie Balls, and Peppermint Oreo Cookie Balls.
Servings: 48
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
16oz dark baking chocolate, melted
1/3 cup peppermint candies or candy canes, crushed
Optional: about 2 tbsp crushed peppermints and/or semi-sweet cocoa powder, for decorating
1 pkg. (8oz) brick cream cheese, softened
1 tsp instant espresso
36 (about 3 cups) OREO cookies, crushed
1 tsp warm water
Equipment:
food processor
baking paper
toothpicks
sifter
frying pan
Cooking instruction summary:
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!
Step by step:
1. 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.
2. 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!
Nutrition Information:
covered percent of daily need
