Ingredients
Equipment
Method
- Open your package of Golden Lemon Oreos and place them into a food processor. Pulse them repeatedly until they are finely crushed into crumbs. Alternatively, you can place the Oreos in a zip-top bag and crush them with a rolling pin until finely ground. You should have approximately 2 cups of finely crushed Oreo crumbs.24 Lemon Oreos
- In a medium mixing bowl, add the softened cream cheese. Beat the cream cheese with an electric mixer (or a whisk if you don't have an electric one) until it's smooth and creamy.8 ounces cream cheese
- Stir in the finely crushed Lemon Oreo crumbs, the lemon zest, and the lemon extract (if using) into the cream cheese. Mix everything together until it is well combined and forms a thick, cohesive dough-like consistency.24 Lemon Oreos, 1 teaspoon lemon zest, 1/2 teaspoon lemon extract, 8 ounces cream cheese
- Roll the mixture into small balls, about 1 inch in diameter. You can use a small cookie scoop or simply your hands for this. Place the formed balls onto a parchment paper-lined baking sheet. You should get around 20-24 balls depending on size.
- Once all the balls are formed, place the baking sheet in the refrigerator for at least 30 minutes. This step is crucial as it helps the balls firm up, making them easier to dip in chocolate.
- While the Oreo balls are chilling, prepare your white chocolate for dipping. In a microwave-safe bowl, combine the white chocolate chips and the coconut oil (or shortening). Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate.1 cup white chocolate chips, 1 tablespoon coconut oil or vegetable shortening
- Remove the chilled Oreo balls from the refrigerator. Using a fork or a toothpick, carefully dip each ball into the melted white chocolate, ensuring it's fully coated. Let any excess chocolate drip back into the bowl.
- Place the dipped balls back onto the parchment paper-lined baking sheet. While the chocolate is still wet, you can sprinkle them with additional crushed Lemon Oreos or yellow sprinkles for an extra touch of flair.Additional crushed Lemon Oreos or yellow sprinkles
- Once all the balls are dipped and decorated, return the baking sheet to the refrigerator and let them chill for another 15-30 minutes, or until the chocolate has completely set.
Notes
Store in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 2-3 months.