Ingredients
Equipment
Method
- Begin by finely crushing your OREO cookies. You can do this by placing them in a food processor and pulsing until they form fine crumbs, or by placing them in a resealable plastic bag and crushing them with a rolling pin. You should have approximately 2 cups of OREO crumbs.24 OREO Cookies, finely crushed (about 2 cups)
- In a medium bowl, beat the softened cream cheese until it's smooth and creamy. Add the powdered sugar and vanilla extract to the cream cheese and mix until well combined and no lumps remain. This creates a smooth, sweet base for your cookie balls.1 package cream cheese, softened, 1/2 cup powdered sugar, 1 teaspoon vanilla extract
- Gradually add the finely crushed OREO cookies to the cream cheese mixture. Stir with a spoon or spatula until everything is thoroughly incorporated and a stiff dough forms. The mixture should be firm enough to roll into balls.24 OREO Cookies, finely crushed (about 2 cups)
- Take about 1 tablespoon of the OREO mixture and roll it between your palms to form small, compact balls. Aim for a consistent size for even coating and presentation. Place the formed balls on a baking sheet lined with parchment paper.
- Once all the cookie balls are shaped, place the baking sheet in the refrigerator for at least 30 minutes, or until the balls are firm and hold their shape well. This chilling step is crucial for the next stage of coating.
- While the cookie balls are chilling, prepare to melt the white chocolate. In a microwave-safe bowl, combine the white chocolate chips and vegetable shortening (or coconut oil). Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the white chocolate, as it can seize.1 cup white chocolate chips, 1 tablespoon vegetable shortening (or coconut oil)
- Working with a few cookie balls at a time, dip each one into the melted white chocolate, ensuring it's fully coated. You can use a fork or a toothpick to help submerge and lift the balls. Allow any excess chocolate to drip back into the bowl.
- Place the coated cookie balls back onto the parchment-lined baking sheet. While the white chocolate is still wet, you can sprinkle them with extra OREO crumbs, edible glitter, or more crushed OREO cookies for added flair and texture.
- Let the Snowball OREO Cookie Balls sit at room temperature until the white chocolate coating has set completely. For a quicker set, you can place them back in the refrigerator for about 10-15 minutes. Once set, they are ready to be enjoyed!
Notes
Store in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 2 months. Thaw refrigerated or frozen cookie balls before serving.