Peppermint Oreo Balls (Printer-Friendly)

Soft chocolate bites with peppermint flavor coated in creamy white chocolate and crushed candy canes.

# What You'll Need:

→ Base

01 - 36 regular Oreo cookies (about 14 ounces), crushed
02 - 113 grams (1/2 cup) cream cheese, softened to room temperature

→ Flavoring

03 - 1 teaspoon peppermint extract

→ Coating and Garnish

04 - 200 grams (7 ounces) white chocolate melting wafers
05 - 1/4 cup crushed candy canes, optional

# Steps to Follow:

01 - Crush Oreo cookies into fine crumbs using a food processor or place in a sealed plastic bag and crush with a rolling pin. In a large bowl, combine crushed cookies, softened cream cheese, and peppermint extract, mixing until fully incorporated into a smooth dough.
02 - Line a baking sheet with parchment paper. Using a cookie scoop, portion the mixture into small balls, approximately 1 inch in diameter. Roll briefly between your palms to smooth and round them. Arrange on the parchment-lined sheet.
03 - Place the baking sheet with the formed balls into the freezer and chill for 30 minutes to firm up.
04 - In a microwave-safe bowl, melt the white chocolate wafers in 30-second intervals, stirring thoroughly between each, until fully melted and smooth. Follow package instructions for optimal melting if available.
05 - Remove the chilled Oreo balls from the freezer. Using a fork, dip each ball into the melted white chocolate, allowing excess coating to drip off. Return coated balls to the parchment paper immediately.
06 - While the coating is still wet, sprinkle the tops of the balls with crushed candy canes to add texture and peppermint flavor. This step is optional but recommended.
07 - Refrigerate the coated balls for at least 15 minutes to allow the white chocolate to fully set before serving.

# Extra Suggestions:

01 - For easier shaping, ensure cream cheese is fully softened to room temperature. Freeze time improves rolling and helps maintain shape when coating.
02 - Store finished balls in an airtight container at room temperature for 2-3 days or refrigerate for up to 3 weeks. They freeze well for 6-8 weeks.

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