One of my pantry must-haves is OREO cookies- though we rarely ever have them in our pantry. I always buy them, but they don’t last very long around here! Whether we eat them as-is or use them as an ingredient in one of the dozens of OREO recipes out there, we are big OREO fans around here.
So how do you make holiday OREO cookies? Add some cherries! These Cherry Stuffed OREO Cookie Balls are perfect for cookie swaps or holiday parties, or a special reward for getting all that wrapping done. {Whereas I haven’t even started.} Enjoy!
Cherry Stuffed OREO Cookie Balls
Ingredients:
36 OREO cookies {1 package}
8 ounces cream cheese, room temperature
36 maraschino cherries, drained and dried
10 ounces almond bark
2 tablespoons vegetable oil
various holiday themed sprinkles
Directions:
1. In a food processor, blend cookies until they become a fine crumb.
2. In a mixing bowl, combine cookie crumbs and cream cheese until fully mixed.
3. Line a baking sheet with wax paper. Scoop about 2 tablespoons of cookie dough and flatten it into a disc. Place a cherry in the center and wrap the dough around the cherry fully covering it. Roll the dough into a tight ball and place on the baking sheet. Repeat for the rest of the dough.
4. Chill the cookie balls in the freezer for 1 hour.
5. Chop the almond bark into small pieces. In a microwave safe dish (like a Pyrex measuring glass), add the almond bark and oil. Microwave for 30 seconds, stir and repeat until fully melted.
6. Use a skewer to pierce the cookie ball and dip it at an angle into the melted candy. Tap the skewer on the side of the glass to gently remove excess candy.
7. Place the cookie ball on a new wax lined baking sheet and immediately top with holiday sprinkles. Repeat for the remaining cookie balls, decorating each one after you dip it.
8. Chill the cookie balls in the fridge for 1 hour before serving.
What’s your favorite way to eat an OREO?
- 36 OREO cookies {1 package}
- 8 ounces cream cheese, room temperature
- 36 maraschino cherries, drained and dried
- 10 ounces almond bark
- 2 tablespoons vegetable oil
- various holiday themed sprinkles
- In a food processor, blend cookies until they become a fine crumb.
- In a mixing bowl, combine cookie crumbs and cream cheese until fully mixed.
- Line a baking sheet with wax paper. Scoop about 2 tablespoons of cookie dough and flatten it into a disc. Place a cherry in the center and wrap the dough around the cherry fully covering it. Roll the dough into a tight ball and place on the baking sheet. Repeat for the rest of the dough.
- Chill the cookie balls in the freezer for 1 hour.
- Chop the almond bark into small pieces. In a microwave safe dish (like a Pyrex measuring glass), add the almond bark and oil. Microwave for 30 seconds, stir and repeat until fully melted.
- Use a skewer to pierce the cookie ball and dip it at an angle into the melted candy. Tap the skewer on the side of the glass to gently remove excess candy.
- Place the cookie ball on a new wax lined baking sheet and immediately top with holiday sprinkles. Repeat for the remaining cookie balls, decorating each one after you dip it.
- Chill the cookie balls in the fridge for 1 hour before serving.
Maggie says
Those looking so yummy and easy to make!