Ingredients You’ll Need
- 8 oz cream cheese, softened
- 36 classic Oreo cookies, finely crushed
- 1/2 cup granulated sugar, for rolling
Softened cream cheese is what binds the crumbs together and gives the centers a smooth, truffle-like texture. Using classic Oreo cookies (filling and all) creates the chocolate base and brings just enough sweetness and structure once they’re crushed. Rolling the balls in granulated sugar instead of powdered sugar keeps the coating sparkly and slightly crunchy, which is perfect for the “snowball” look.
Step-by-Step Instructions
- Place the Oreo cookies in a food processor and pulse until they’re finely crushed into even crumbs. If you don’t have a processor, seal them in a sturdy plastic bag and crush with a rolling pin until no large pieces remain.
- In a medium bowl, combine the crushed Oreos and softened cream cheese. Mix thoroughly with a spatula or your hands until a dense, uniform dough forms and no streaks of cream cheese are visible.
- Line a baking sheet with parchment or wax paper. Scoop out tablespoon-sized portions of the dough and roll each one between your palms into a smooth 1-inch ball.
- Pour the granulated sugar into a shallow bowl. Roll each cookie ball in the sugar until it’s evenly coated on all sides, then place it back on the lined baking sheet.
- Once all the snowball Oreo cookie balls are coated, refrigerate the tray for at least 1 hour, or until the balls are firm enough to hold their shape when picked up.
- Serve the cookie balls chilled straight from the fridge, or transfer them to an airtight container for storage.
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