Peppermint OREO Cookie Balls {White Chocolate Recipe}

I love OREOS! My kids love OREOS! And now, we’re all loving this classic cookie as a OREO cookie ball!

Peppermint OREO Cookie Balls |

Have you tried them? They are so super simple to make and can be modified in so many ways. OREO asked that I give them a try and wow! So yummy!

And since I’m craving all things peppermint these days, I made Christmas OREO Peppermint Cookie Balls! You know, out of the red cream filled holiday OREOs. {grin}

To make your own OREO cookie balls, you’ll need:

  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 36 OREO Cookies, finely crushed (about 3 cups)
  • 1 pkg. white chocolate, melted
  • 1 pkg. soft peppermint (I prefer the old-fashioned soft kind!)

Easy steps:

  1. Crush the OREO cookies in a resealable plastic bag or bowl with a ladel
  2. Mix cream cheese and cookie crumbs until well blended
  3. Shape into 1-inch balls, makes about 48
  4. Freeze 10 minutes
  5. Crush peppermint
  6. Melt chocolate in microwave safe bowl in 30 second increments, stirring in between
  7. Insert lollipop sticks and dip
  8. Sprinkle with soft peppermint and allow to cool/dry. (TIP: I use a shallow bowl, grid cookie rack and wax paper to stand the pops up in to that all sides are pretty!)

Peppermint OREO Cookie Balls |

Want more cookie ball recipes?! Hop over for tons of yummy and clever ideas! Or, maybe a few more peppermint ideas? I have a “Peppermint Please” Pinterest board you’ll love!

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As always, I hope you’re inspired to craft, bake, create and celebrate!


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goodies as gifts

Peppermint barkSo how many of you can go the season without a little peppermint bark? When I was in corporate America we would get huge tins of it from vendors, so believe me… my family has eaten their weight in it over the years. So when I thought of giving gifts “from the heart” and from the kitchen this year, I thought of peppermint bark. Here are the ingredients from (This makes about 2 ¼ lbs.)

  • 2 pounds white chocolate, chopped into 1/2-inch pieces
  • 12 large candy canes
  • 1/2 teaspoon peppermint oil

And easy steps:

  1. Line an 11-by-17-inch baking sheet with parchment, and set aside.
  2. In the top of a double boiler, melt white chocolate, stirring constantly.
  3. With a chef’s knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces.
  4. Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces, and serve. Store in an airtight container in the refrigerator for up to one week.

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