Snickerdoodle Oreo Cookie Balls

These Oreo cookie balls are rich, decadent, and yummy! Make them on the smaller side, as they really are quite rich. The hardest part is the chocolate-dipping, but once you get in a groove, it's easy. Best served slightly chilled. Be sure to share. Or not.

👥 50 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min👤 Amy Dong📖 chewoutloud

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

food processor
bowl

📝 Preparation Steps

Blend

In a food processor, blend all cookies to fine crumbs.

Blend

Add softened cream cheese to the cookie crumbs, and blend until incorporated.

Form

Transfer to a bowl, cover, and chill in fridge for ⏱️ 30 minutes. Form dough into equal sized balls (smaller-sized ones recommended). Place cookie balls in freezer at least ⏱️ 15 minutes.

Melt

Meanwhile, melt your preferred almond bark/Candy Melts. It will help the dipping if you transfer the melted chocolate to a narrow, deeper container (rather than shallow one)

Dip

Remove just a small batch of the frozen cookie balls. One at a time, dip chilled Oreo balls in melted chocolate (I gently rolled with a fork and used the fork to lift it very carefully back out.)

Garnish

Place on wax paper. Immediately sprinkle with a bit of cinnamon and coarse sugar for garnish, before the chocolate sets.

cinnamon (plus extra for garnish)2 teaspoonscoarse sugar for garnish

Chill

Continue working in small batches, until all cookie balls are coated and sprinkled! These keep very well when covered in fridge.

Nutrition Facts

calories

88 kcal

fat Content

4 g

serving Size

1 serving

fiber Content

0.2 g

sugar Content

9 g

sodium Content

69 mg

protein Content

1 g

cholesterol Content

1 mg

carbohydrate Content

12 g

saturated Fat Content

2 g

unsaturated Fat Content

2 g

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