Golden OREO Gingerbread Cookie Balls
Time1h 30min
Makes48 servings
Ingredients
- 1 pkg. (8 oz.) brick cream cheese, softened
- 36 Golden OREO Cookies, finely crushed
- 2 Tbsp. molasses
- 1½ tsp. pumpkin pie spice
- ½ tsp. ground ginger
- 4 pkg. (4 oz. each) white baking chocolate, melted
- 48 gingerbread boy-shaped sprinkles(about 3 Tbsp.)
- 2 Tbsp. holiday sprinkles
Putting it together
- 1.Mix cream cheese, cookie crumbs, molasses and spices until blended.
- 2.Shape into 48 (1-inch) balls. Place on parchment-covered rimmed baking sheet. Freeze 10 min.
- 3.Dip cookie balls in melted chocolate, turning to evenly coat all sides of each ball with chocolate. Return to baking sheet. Decorate with sprinkles.
- 4.Refrigerate 1 hour or until firm. Keep refrigerated.
Tips and Tricks
Substitute:Substitute white candy coating wafers for the white baking chocolate.
How to Easily Dip Cookie Balls:To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls on prepared baking sheet; let stand until chocolate coating is firm.
Nutrition Information
| Calories: | 120 |
| Total fat: | 6g |
| Saturated fat: | 3g |
| Trans fat: | 0g |
| Cholesterol: | 5mg |
| Sodium: | 50mg |
| Total Carbohydrate: | 14g |
| Dietary fiber: | 0g |
| Total sugars: | 11g |
| Added sugars: | 11g |
| Protein: | 1g |
| Vitamin D: | 0% DV |
| Calcium: | 2% DV |
| Iron: | 2% DV |
| Potassium: | 0% DV |