Tag Archives: Oreo

OREO Holiday Chocolate Chip Cookie Balls

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OREOs are always a treat, and these cookie ball truffles are a great way to enjoy them over the holidays! So now that the Christmas season is in full swing, I thought this would be the perfect time to make them. They’re easy to make and all you need are a few ingredients–OREO cookies, cream cheese, and chocolate–plus an extra ingredient I added! I decided I’d make these cookie balls a little extra chocolatey by adding in some mini chocolate chips (you need to use the mini chips–the regular size would be much too big)! And I used both semi-sweet and white baking chocolate to coat them for a little variety. I topped these yummy treats with different kinds of Christmas sprinkles, coconut, and crushed candy canes. Chopped nuts would also be a great topping.

You can make these cookie ball truffles without the mini chocolate chips if you prefer; you’ll get about 48 if you make them that way. If you make them with the mini chocolate chips like I did, you’ll get at least 70 truffles, maybe a little more, so you may want to have an extra 4-ounce package of baking chocolate on hand in case you need more chocolate coating. I had just enough chocolate to coat all of mine with the 4 packages, but it never hurts to have a little extra on hand. I also added 1/2 teaspoon of coconut oil per bar of baking chocolate–I mixed the coconut oil into the chocolate after it was all melted–it made the chocolate a little thinner and easier to dip the cookie balls in.

I also found it was easiest to dip these cookie ball truffles into the chocolate by using a regular spoon, turning each one over in the melted chocolate with the spoon until it was all coated. Then I immediately put it on a parchment-lined pan, using the spoon to drop it on. After dipping about 5 cookie balls, I adding toppings before the chocolate started setting–the toppings adhere much better when the chocolate coating is still very melty.

So that’s all there is to it! And I thought it would be fun to arrange these cookie balls in a tree shape–a great way to serve them at a holiday party or get-together!

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OREO HOLIDAY CHOCOLATE CHIP COOKIE BALLS by NancyCreative, slightly adapted from the original OREO Cookie Ball recipe

Makes about 70 cookie ball truffles

  • 1 (8-ounce) package cream cheese, softened
  • 36 OREO Cookies, finely crushed (about 3 cups)
  • 1/2 cup mini semi-sweet chocolate chips (this is an addition to the original recipe)
  • 4 to 5 (4-ounce) packages semi-sweet baking chocolate, melted (I used 2 packages of semi-sweet and 2 packages of white chocolate, melting the different chocolates separately; I also mixed in 1/2 teaspoon of coconut oil per 4-ounce melted chocolate baking bar after the chocolate was all melted, for easier dipping–if you don’t do this, your melted chocolate will be thicker, and you may need a 5th 4-ounce bar to have enough chocolate coating)
  • Assorted toppings to sprinkle on the chocolate-coated truffles: Christmas sprinkles, crushed candy canes, coconut, nuts

Mix cream cheese and cookie crumbs until blended. Shape into 70 (1-inch) balls. Place in a shallow 10 x 15″ pan lined with parchment paper and freeze for 10 minutes.

For cookie balls, dip each ball into melted chocolate. Place in single layer in your lined 10 x 15″ pan (I dipped about 5 at a time, then sprinkled them, so the toppings would stick well before the chocolate started setting). You may need to use an extra lined pan, since you’ll need to leave more space between the chocolate coated cookie balls while they’re setting.

After dipping and topping all the cookie balls with your choice of sprinkles or toppings, refrigerate them on your lined pan or pans for 1 hour or until firm.

I partnered with Yummly and OREO on this post, but the opinions expressed here are entirely my own–I’m a longtime Oreo fan! 🙂

Do you like Oreos too? Have you made these cookie balls and do you have a special way of making them?

Linked to Christmas Cookie Swap at Katherine’s Corner.

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Owl Cupcakes

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Here’s a fun fall cupcake decorating idea–Owl Cupcakes! There are several different ways you can make owl cupcakes, and you may have already seen other ideas for these on different sites. I thought this idea from Recipe Snobs was one of the cutest and easiest–all you need are cupcakes, Oreos, and M&M’s!

Make sure you generously frost your cupcakes, because the frosting is what holds your Oreo “eyes” and “ears” in place, as you press the cookie halves into the top of the cupcake. Hope you have fun making these!

OWL CUPCAKES adapted from Recipe Snobs

Makes 12 cupcakes

  • 12 chocolate cupcakes generously frosted with chocolate frosting (make your favorite recipe or try these yummy Chocolate Cupcakes with Fudgy Frosting–that’s what I used!)
  • 24 Oreo cookies (regular or Double-Stuff Oreos–I’ve used both; since I really like the cream filling, I prefer the Double-Stuff)
  • 36 M&M candies (I like using blue, green, brown, or red for the eyes, and orange for the nose)

Split the Oreo cookies in half crosswise, so the cream is all on one half and the other half is plain (the directions on Recipe Snobs say you can microwave 5 cookies at a time for 3-5 seconds to help keep the cream side solid; I didn’t try this, but it’s something to keep in mind if you’re having problems splitting the Oreos. Also, you can use a frosting spatula or knife to help split the cookies. And you may need to use a small knife to scrape off small crumbs from the cream filling side or to smooth down the filling after splitting the cookies).

For the eyes: Press two of the cream filling cookie halves, with sides almost touching, gently into the middle of a frosted cupcake (part of the cookie halves will extend beyond the cupcake). Press the M&M’s, with the M side down, into the cream filling on each cookie half (refer to my photos for where to place the M&M’s).

For the ears: Use the plain Oreo halves for the ears above the eyes (they kind of look like eyebrows, too!). Score the flat smooth cookie sides with a small sharp knife down the center so you get a clean break for your two ears. OR, if you want thinner ears like I made on these cupcakes, score the cookie half on each side not quite to the center; this will leave you with an extra center strip of cookie (which you can eat or discard–I ate mine! 🙂 ). Score and break all your plain cookie halves.

Take two of the “ears” that you’ve made from the plain cookie halves and press them into the frosting right above the “eyes,” slightly slanted downward and almost meeting at the upper center of the cupcake (the bumpy side of the cookie should be showing from the front).

For the “beak,” press an orange M&M (on its side) in the lower center, right below where the cookie “eyes” meet on the cupcake.

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There you have it! Enjoy eating these fun cupcakes!

What’s your favorite way of decorating cupcakes for fall?

Dark Chocolate Chip Oreo Cookie Bars

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Wow! Talk about rich and chocolatey…these bars have double the chocolate with dark chocolate chips and crumbled Oreo cookies mixed in. And the creamy Oreo filling gives a great taste to these bars since some of it bakes into to batter. I like using the Double Stuff Oreos because I love all that filling! 🙂

I was inspired by a yummy-looking recipe from Can’t Stay Out of the Kitchen–I decided to make bars instead of cookies to save time. I also used dark chocolate chips and added even more chips to the batter, so these are super-chocolatey!

DARK CHOCOLATE CHIP OREO COOKIE BARS adapted from Can’t Stay Out of the Kitchen

  • 1 cup (2 sticks) softened butter
  • 3/4 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 Tablespoon pure vanilla extract
  • 3 1/2 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 (10-ounce) bag dark chocolate chips
  • 20 Oreo Double Stuff Cookies (from a 15.35 ounce package), broken or crushed into medium to small pieces (I put the cookies in a large zip loc freezer bag and crush the cookies–you can use a rolling pin to do this, or even a hammer, used very gently)

Preheat oven to 350˚F. Grease a 9 x 13″ pan or line with parchment paper; set aside.

In a large bowl, cream butter and sugars until well blended. Add in eggs and vanilla, blending well.

In a small bowl, blend flour, salt, and baking soda; add these dry ingredients to the butter/sugar mixture and mix everything well.

Fold in the dark chocolate chips and crushed Oreo cookies; mix until these are evenly distributed in the batter (the batter will be thick!).

Spoon batter into prepared 9 x 13″ pan and spread batter evenly in pan with a spatula or the back of a large spoon. Bake at 350˚F for 25 to 27 minutes or until lightly browned. Cool completely in pan, then cut into bars or squares. These are very rich, so you can cut them small if you want!

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Oreo cookies have been a favorite of mine since I was a kid. They’re certainly not healthy, but every once in awhile I crave some. Are you an Oreo-lover too?

Oreo Snowman Cookie Truffles

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Jane makes so many cute and fun treats! She made those Peas and Carrots Cupcakes I posted last spring, and she recently made these Oreo Snowman Truffles. Some Oreo Truffles I’ve seen are made with the golden Oreos, but these are made with the yummy chocolate originals…my favorite! Jane took the photo I’ve posted above, and she said these are really easy to make. If you’re making these for a special event, you can make them a few days in advance and store them in the refrigerator. You don’t have to decorate these truffles as snowmen–you can leave them plain or roll them in sugar, nuts, or sprinkles, but they sure are cute as snowmen! Here is Jane’s recipe and instructions on how she decorated them…

OREO SNOWMAN COOKIE TRUFFLES (makes 40)

  • 1 (8-ounce) package cream cheese, softened
  • 1 (18-ounce) package Oreo® Cookies, finely crushed
  • 1 package White Almond Bark  (for dipping the truffles)
  • a few discs of orange-colored Wilton Candy Melts

Crush cookies in food processor until finely ground. Add softened cream cheese to the cookie crumbs and process until well-blended.

Line a cookie sheet with wax paper. Shape into 40 (1-inch) balls and place on cookie sheet. Freeze 10 to 20 minutes.

While cookies are in the freezer, lay out a sheet of wax paper. Melt the orange candy melts. Place melted discs in a small Ziploc bag. Cut a very small corner off one end of the Ziploc bag and squeeze out 40 small “noses” onto the wax paper, taking care to make a pointed tip; let cool.

While these are cooling, melt the White Almond Bark. Then dip the oreo truffles in the melted bark and place in a single layer on a waxed paper-lined cookie sheet. Let them slightly set, then decorate by poking eyes and mouths with a toothpick.  Attach a nose to each truffle with a dollop of melted chocolate.

You can store these in the refrigerator until ready to serve.

Have fun making this sweet winter treat! 🙂

If you’ve never melted bark or chocolate, or dipped cookie balls before, I found these tips over at Kraft in the Kraft Kitchen Tips section:

HOW TO MELT CHOCOLATE: Place unwrapped chocolate squares in microwaveable bowl. Microwave on HIGH 2-1/2 minutes or until chocolate is completely melted, stirring every 30 seconds.

HOW TO EASILY DIP COOKIE TRUFFLES: To easily coat cookie truffles with the melted chocolate, add them, in batches, to bowl of melted chocolate. Use 2 forks to roll truffles in chocolate until evenly coated. Remove truffles with forks, letting excess chocolate drip back into bowl. Place truffles in prepared pan; let stand until chocolate coating is firm.

Note: If any melted chocolate remains after all truffles are coated, store in tightly covered container at room temperature until you’re ready to use for another recipe.