There’s something so magical about these little Snowball Oreo Cookie Balls soft, chocolatey centers wrapped in a snowy coat of coconut. They’re tiny, festive, and wonderfully easy to make. If you need a quick holiday sweet party treat, these minis are always a hit.
Ingredients
- 1 (14.3 oz) package Oreo cookies, crushed into fine crumbs
- 1 (8 oz) block cream cheese, softened
- 1 tsp vanilla extract
- 1 ½ cups shredded sweetened coconut (for coating)
- Optional swap: Use golden Oreos for a vanilla version
- Optional: Add ¼ cup mini chocolate chips for extra texture
Steps
- Mix the filling: In a bowl, combine the crushed Oreos, softened cream cheese, and vanilla. Use a spatula or your hands to bring the mixture together it should feel soft and brownie-like.
- Roll into minis: Scoop out small teaspoon-size portions and roll them into tiny balls. Don’t worry if they’re not perfect; they’ll smooth out as they chill.
- Chill briefly: Place the balls on a lined sheet and refrigerate for 15–20 minutes to firm up.
- Prepare the “snow”: Spread the shredded coconut in a shallow dish. Break up any clumps with your fingers.
- Coat each ball: Roll each chilled mini ball in the coconut until completely covered. Gently press the coconut so it sticks well.
- Chill again: Refrigerate for another 20–30 minutes so they set and become easy to serve.
Chef’s Tips
- If the mixture feels too sticky, chill it for 10 minutes before rolling.
- For a neater look, lightly dampen your palms before shaping the minis.
- Store in an airtight container in the fridge for up to 4 days they taste even better on day two.
Variations
- Peppermint twist: Add ½ tsp peppermint extract and roll in crushed peppermints instead of coconut.
- Chocolate snowballs: Dip the balls in melted white chocolate first, then sprinkle with coconut.
- Kid-friendly fun: Roll in colorful sprinkles for a bright, party-ready version.