Rich with chocolate and cream cheese, these little cookie balls are pretty, delicious, and festive. I make them small enough to serve in mini muffin liners- they're just the right size for about two luscious bites!
Oreo Cookie Balls Print
Makes about 2.5 dozen, 1" cookie balls
1 (14.3 oz.) package oreos, any flavor (about 39 cookies)
1 (8 oz.) package cream cheese, softened
1 (12 oz.) package chocolate chips (milk chocolate or semi sweet)
2 to 4 teaspoons vegetable shortening
toppings of choice, such as cookie crumbs or crushed candy canes
parchment paper or waxed paper
1. Process the cookies in a food processor until finely and evenly ground. Remove a tablespoon or two of crumbs for topping, if desired.
2. Pour crumbs into a large bowl. Stir cream cheese into crumbs until completely combined. Refrigerate for at least 15 minutes, or up to overnight (cover if leaving overnight).
3. While dough chills, set toppings out. Melt chocolate according to package directions. Stir 1 to 2 teaspoons of shortening into melted chocolate and stir until completely melted and smoothly combined. This keeps the chocolate from getting thick and gloppy.
4. Form chilled dough into scant 1" balls or preferred size. Working in batches (keep the rest in the fridge or freezer while you work), dip each ball into melted chocolate. Let some of the excess chocolate drip off back into bowl, then set ball onto parchment paper. Sprinkle lightly with desired toppings before chocolate sets. If you are planning to drizzle with a contrasting chocolate, do allow dipped cookie to set first. Keep finished cookie balls refrigerated.
On melting the chocolate: I melt about half a package of chips (about 6 oz.) at a time in the microwave (following package directions), using the crock insert of a small crock pot. After the chocolate melts, I set the crock liner back into the crock pot and set it on low. This keeps the chocolate warm while I dip the dough balls. I use 1 to 2 teaspoons of shortening per 6 oz. of chocolate. If you want to use shortening, add a teaspoon at a time until you get the consistency you want.
On dipping the balls: Everyone seems to have their preferred method- toothpicks, forks, etc. What works for me is to use a large slotted spoon. Dip the ball briefly, cover completely in chocolate, then let drip through the slotted spoon while tapping lightly on side of crock/bowl. Roll gently onto parchment paper.
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