Description
These Easy No-Bake Peppermint White Chocolate Oreo Balls are a happy accident turned holiday favorite. Creamy, crunchy, minty, and perfectly fudgy, they come together in just 20 minutes of active work and are perfect for cookie exchanges, holiday parties, or homemade gifts.
Ingredients
Scale
- 1 (14.3 oz) package Oreo cookies (classic, not Double Stuf)
- 8 oz cream cheese, softened
- 1/2 teaspoon peppermint extract
- 1/4 cup crushed candy canes or peppermint candies, plus more for garnish
- 12 oz white chocolate melting wafers (or white chocolate chips)
- 1 teaspoon coconut oil (optional, only if using white chocolate chips)
Instructions
- Crush the Oreos: Place the entire package of Oreos (filling and all) into a food processor. Pulse until they turn into fine crumbs, like dark sand. Alternatively, place cookies in a gallon zip-top bag and crush with a rolling pin.
- Mix the filling: Transfer Oreo crumbs to a large mixing bowl. Add softened cream cheese, peppermint extract, and 1/4 cup crushed candy canes. Use a hand mixer on low speed or a sturdy spatula to combine until a uniform, thick dough forms. It should look like very dark, slightly sticky cookie dough. If too dry, add another tablespoon of softened cream cheese; if too sticky, add a few more crushed Oreos.
- Chill the mixture: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes until firm.
- Form the balls: Line a baking sheet with parchment paper. Using a cookie scoop or tablespoon, portion out the chilled mixture and roll into smooth, 1-inch balls. Place on the prepared baking sheet. You should get about 24-28 balls.
- Second chill: Place the baking sheet with the formed balls in the freezer for 15-20 minutes, or in the fridge for at least 1 hour, until very firm.
- Melt the white chocolate: Place white chocolate wafers (or chips plus coconut oil) in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each, until about 75% melted. Stir until residual heat melts the rest. The chocolate should be smooth and runny.
- Dip the balls: Remove chilled balls from freezer/fridge. Working one at a time, drop into melted white chocolate. Use a fork to roll until fully coated. Lift out, tap fork on bowl edge to let excess drip off, and place back on parchment-lined baking sheet.
- Add the garnish: While white chocolate is still wet, sprinkle a pinch of crushed candy canes on top of each ball.
- Final set: Place baking sheet back in the fridge for at least 30 minutes, or until white chocolate is completely firm and set.
Notes
For best results, use full-fat cream cheese and classic Oreos. Chill the mixture well before rolling. If white chocolate seizes, add a teaspoon of coconut oil and stir vigorously. Work in small batches when dipping to keep balls cold. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 175
- Sugar: 16
- Sodium: 120
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 20
- Protein: 2
Keywords: no-bake, peppermint, white chocolate, Oreo balls, holiday, truffles, easy dessert, Christmas