Ingredients:

  • 14.3 oz Oreo Cookies (1 standard package)
  • 8 oz full-fat cream cheese, softened to room temperature
  • 0.5 tsp peppermint extract
  • 1 pinch fine sea salt
  • 16 oz white chocolate melting wafers
  • 1 tsp coconut oil
  • 0.5 cup candy canes, finely crushed

Instructions:

  1. Pulse the Oreos in a food processor until they reach a fine, uniform crumb texture with no large chunks remaining.
  2. In a large mixing bowl, beat the softened cream cheese, peppermint extract, and salt until smooth and aerated.
  3. Gradually fold the cookie crumbs into the cream cheese mixture until the dough is a uniform dark color with no white streaks.
  4. Use a 1-tablespoon cookie scoop to portion the mixture into rounds, then roll between palms until spherical.
  5. Place the spheres on a parchment-lined baking sheet and freeze for 20 minutes to ensure structural integrity for dipping.
  6. Melt the white chocolate wafers and coconut oil in a double boiler or microwave-safe bowl until smooth.
  7. Dip each chilled ball into the chocolate, tap off excess, and immediately garnish with crushed candy canes before the shell sets.