Peppermint Oreo Cookie Balls Food

PEPPERMINT OREO BALLS

Steps:

• Add the Oreos to a food processor and pulse until a fine crumb forms.
• Add in the cream cheese, peppermint extract, and salt, then pulse until fully combined. The mixture will be thick and sticky.
• Use a medium cookie scoop to portion out the mixture and roll into balls with your hands. Place the balls on a parchment-lined cookie sheet and chill them in the refrigerator for 15 to 30 minutes.
• Melt the melting wafers in a small bowl at 30-second intervals, stirring between each one, until fully melted.
• Use a spoon and fork to dip and coat the balls, then transfer back to the parchment paper to set completely.
• Top with sprinkles or crushed peppermint pieces before the chocolate sets.

PEPPERMINT OREO COOKIE BALLS

Steps:

• RESERVE 1 tablespoons chopped candy. Mix remaining candy with cream cheese and cookie crumbs until blended.
• SHAPE into 48 (1-inch) balls. Freeze 10 minute Dip balls in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved candy.
• REFRIGERATE 1 hour or until firm.
• TIPS FOR PREPARATION:.
• SIZE WISE: These cookie balls have their own-built in portion control and can be enjoyed on occasion but remember to keep tabs on portions.
• HOW TO EASILY DIP COOKIE BALLS IN CHOCOLATE: To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls on prepared baking sheet; let stand until chocolate coating is firm.
• HOW TO STORE: Store in tightly covered container in refrigerator.

OREO PEPPERMINT CRUNCH COOKIES RECIPE - (4.1/5)

Steps:

• Instructions Combine the cake mix, melted butter, egg, and extracts. Beat until a soft dough forms. Add the cream cheese and beat in gently until combined. Stir in the peppermint crunch pieces and chocolate chips first. Then gently stir in the cookie pieces by hand being careful not to break up the cookie more. Refrigerate dough for at least 30 minutes. Roll the dough into 36 balls. Bake on a cookie sheet at 350 degrees for 9 minutes. Do not over bake. The cookies will be very soft and look undone. Let them sit on the hot cookie sheet for 2 minutes, then gently remove them with a spatula to a piece of wax paper on the counter. Very gently tap the tops of the cookies with the bottom of the spatula to even out the tops. Let them sit until completely cool. Store in a sealed container. Makes 36 cookies. Read more at http://insidebrucrewlife.com/2013/12/oreo-peppermint-crunch-cookies/#l8C8Xuy83mIX8MF9.99

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.