Oreo Cookie Balls Video Recipes

OREO COOKIE BALLS

Steps:

• Place the creme cookies in a gallon-sized bag and remove all the air. Using your hands or a rolling pin, crush the cookies to a fine powder. You can also use a food processor.
• Transfer the cookie crumbs to a large mixing bowl and add in the softened cream cheese. Mix well.
• Line a tray or baking sheet with parchment paper. Form the dough into small (1-inch) balls and place on the baking sheet. Freeze the oreo balls for 20 to 30 minutes.
• Dip the balls into the melted candy coating. Allow the balls to cool on a wax-paper surface. Refrigerate until ready to eat.

OREO COOKIE BALLS

Steps:

• Mix cream cheese and cookie crumbs until well blended.
• Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
• Refrigerate 1 hour or until firm.

OREO COOKIE BALLS (+VIDEO)

Steps:

• Place all the Oreo cookies into a food processor. Run the processor until the cookies are in fine bits.
• Add in the softened cream cheese to the processor and continue to pulse the mixture (or mix thoroughly by hand) until it is smooth and looks like thick paste.
• Using a medium 1-1/2 tablespoon cookie scoop, drop balls onto wax paper-lined cookie sheets. Roll them around in your hands to get them nice and smooth.
• Put the whole tray in the freezer for about 30 minutes. Give them time to harden up a bit so they hold together better while dipping in the chocolate.
• When ready, put the vanilla almond bark in a bowl and melt in the microwave according to package directions. Usually for about a minute.
• Using a spoon, dip each ball in the melted coating, roll it around and then let any excess drip off. Put them on a sheet of wax paper and immediately top with any sprinkles you may be using.
• Allow the coating to harden before eating. It won't take long.

OREO® BALLS

Steps:

• Line a baking sheet with parchment paper.
• Mix cookie crumbs and cream cheese together in a bowl; roll into balls and arrange on the prepared baking sheet. Freeze cookie balls until solid, about 1 hour.
• Melt almond bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Dip cookie balls in the melted almond bark, removing balls using 2 forks to allow excess bark drip back into double boiler. Arrange coated cookie balls on the baking sheet; refrigerate until coating is firm, about 10 minutes.