Ingredients
Base
- 8 ounces cream cheese, softened
- 36 Golden OREO Cookies, finely crushed (about 3 cups)
- 3 tablespoons molasses
- 2 teaspoons ground ginger
- ½ teaspoon ground cinnamon
Coating
- 16 ounces white chocolate or white candy coating, melted
- Decorative sprinkles (optional)
Instructions
- Mix: Beat the softened cream cheese and finely crushed Golden OREO cookie crumbs together until fully blended. Then add the molasses, ground ginger, and ground cinnamon, mixing thoroughly until all ingredients are evenly distributed throughout the mixture.
- Shape: Using your hands or a small scoop, form the mixture into 48 uniform 1-inch balls. Place the balls on a tray and freeze them for 10 minutes to firm up and make dipping easier.
- Melt Coating: Melt the white chocolate or candy coating following the package instructions, ensuring it is smooth and suitable for dipping.
- Dip: Remove the chilled cookie balls from the freezer and dip each one completely into the melted white chocolate, allowing excess coating to drip off. Optionally, sprinkle decorative sprinkles on top while the coating is still wet.
- Set: Place the coated cookie balls in a single layer on a waxed paper-lined baking sheet or shallow pan to prevent sticking. Refrigerate the cookie balls for at least 1 hour, or until the white chocolate coating has fully set and become firm.
Notes
- Be sure the cream cheese is softened to room temperature before mixing to ensure a smooth, uniform batter.
- Freezing the balls briefly before dipping helps the coating adhere better and prevents the balls from falling apart.
- You can substitute white chocolate with white candy melts for easier melting and smoother coating.
- Store the cookie balls in an airtight container in the refrigerator for up to 1 week.
- For a festive touch, use holiday-themed sprinkles or edible glitter.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (freezing and setting time not included as active cooking)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
