Red Holiday OREO Cookie Balls

Red Holiday OREO Cookie Balls might be a good recipe to expand your hor d'oeuvre recipe box. This recipe makes 48 servings with 211 calories, 2g of protein, and 12g of fat each. For $1.11 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 18 people were glad they tried this recipe. This recipe from Fork Knife Swoon requires baking chocolate, cream cheese, icing, and oreo cookies. From preparation to the plate, this recipe takes about 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 17%, which is rather bad. Similar recipes are Holiday Oreo Cookie Balls, Reindeer and Snowman Oreo Cookie Balls + Oreo Stuffed Cookies, and Oreo Cookie Balls.

Servings: 48

Preparation duration: 45 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Pulse together the OREO cookies in a food processor fitted with the blade attachment until finely-crushed. Cut the softened cream cheese into tablespoon-sized pieces and add to the OREO crumbs, pulsing until smooth and completely combined. The mixture will be thick and sticky. Refrigerate for 10-15 minutes until chilled through.Alternatively, place the OREOS in a plastic freezer bag, and use a rolling pin to finely crush into crumbs. Stir in the softened cream cheese until smooth and completely combined.Shape into 48 (1-inch) balls. I like to use a small cookie scoop to scoop out uniform cookie balls, then use my hands to gently roll into smooth balls. Freeze for 10 minutes.Line a sheet pan with parchment paper or a Silpat baking mat. Set aside.Melt the white chocolate in either a double-boiler over gently simmering water, or in a heat-proof glass bowl in the microwave. If using a microwave, heat in bursts of 30 seconds on medium power, stirring well and scraping down the sides of the bowl with a spatula after each increment. Once the chocolate is completely melted and smooth, stir in the food coloring.Dip the cookie balls in the melted chocolate, working with one cookie ball at a time. Use two forks or a candy dipping tool to roll each cookie ball in the chocolate until evenly coated. Let the excess chocolate to drip back into the bowl, then transfer the chocolate-covered cookie balls to the prepared pan and let sit until the chocolate is set.Drizzle with additional melted chocolate or decorate with icing as desired.Refrigerate for at least 20 minutes, or until firm. Keep refrigerated.

 

Step by step:

1. Pulse together the OREO cookies in a food processor fitted with the blade attachment until finely-crushed.

2. Cut the softened cream cheese into tablespoon-sized pieces and add to the OREO crumbs, pulsing until smooth and completely combined. The mixture will be thick and sticky. Refrigerate for 10-15 minutes until chilled through.Alternatively, place the OREOS in a plastic freezer bag, and use a rolling pin to finely crush into crumbs. Stir in the softened cream cheese until smooth and completely combined.Shape into 48 (1-inch) balls. I like to use a small cookie scoop to scoop out uniform cookie balls, then use my hands to gently roll into smooth balls. Freeze for 10 minutes.Line a sheet pan with parchment paper or a Silpat baking mat. Set aside.Melt the white chocolate in either a double-boiler over gently simmering water, or in a heat-proof glass bowl in the microwave. If using a microwave, heat in bursts of 30 seconds on medium power, stirring well and scraping down the sides of the bowl with a spatula after each increment. Once the chocolate is completely melted and smooth, stir in the food coloring.Dip the cookie balls in the melted chocolate, working with one cookie ball at a time. Use two forks or a candy dipping tool to roll each cookie ball in the chocolate until evenly coated.

3. Let the excess chocolate to drip back into the bowl, then transfer the chocolate-covered cookie balls to the prepared pan and let sit until the chocolate is set.

4. Drizzle with additional melted chocolate or decorate with icing as desired.Refrigerate for at least 20 minutes, or until firm. Keep refrigerated.

Nutrition Information:

covered percent of daily need