Description

Hey friends, Beau here! If you’re looking for a dessert that’s an instant crowd-pleaser, I’ve got just the thing: Peppermint Oreo Balls. Chocolatey, creamy, and festive, these no-bake treats are as fun to make as they are to eat. Imagine an Oreo transformed into a peppermint-infused truffle, coated in glossy white chocolate, and finished with crushed candy cane. Absolute magic in every bite.

Ingredients

36 Oreo cookies (full cookies, cream included)
8 oz cream cheese, softened to room temperature
1/3 cup crushed candy canes
12 oz white chocolate or white candy melts
Extra crushed candy canes for decorating

Chef Tips:

Keep cream cheese at room temp for smooth mixing.
Crush candy canes in a Ziploc bag with a rolling pin for that perfect texture.
Use candy melts for a firmer coating; high-quality white chocolate gives superior flavor.

Instructions

1. Crush the Oreos:

Food processor: pulse whole cookies to fine crumbs.
No processor: seal in a sturdy Ziploc and crush with a rolling pin.

2. Mix:

Combine Oreo crumbs, cream cheese, and 1/3 cup crushed candy canes in a bowl.
Mix by hand, spatula, or mixer until uniform and slightly sticky.

3. Roll into Balls:

Scoop ~1 tbsp of mixture, roll into 1-inch balls on a parchment-lined baking sheet.
Tip: lightly dampen hands to prevent sticking.

4. Chill:

Freeze 20–30 minutes to firm up for dipping.

5. Melt the Chocolate:

Microwave or double boiler: melt chocolate slowly in 30-second intervals, stirring between.
Avoid overheating to prevent seizing.

6. Dip and Decorate:

Submerge chilled balls into melted chocolate, tap off excess, and sprinkle with crushed candy cane.
Refrigerate 15–20 minutes until chocolate sets.

Notes

Arrange on a white platter or in mini cupcake liners.
Perfect for gifting: place in a festive tin lined with wax paper.
Pair with cocoa or coffee for a full holiday indulgence.

Nutrition

Calories: 140 Cal per ball
Sugar: 12g
Fat: 8g
Saturated Fat: 4g
Carbohydrates: 16g