These mini Snowball OREO Cookie Balls are pure holiday magic soft, creamy, chocolatey centers wrapped in a snowy layer of white chocolate and coconut. They’re so easy, require no baking, and always feel like a tiny winter treat in every bite.
Ingredients
- 24 OREO cookies (regular or double-stuf)
- 4 oz cream cheese, softened
- 1 cup white chocolate chips or almond bark
- 1/2 cup shredded coconut (sweetened or unsweetened)
Optional swaps: - Use golden OREOs for a vanilla “snow cookie” version.
- Roll in finely crushed peppermint instead of coconut for a festive twist.
Steps
- Crush the OREOs in a food processor until they’re fine crumbs. Don’t worry if tiny chunks remain they add texture.
- Mix the crumbs with the softened cream cheese until the mixture becomes thick, dark, and dough-like.
- Roll into mini 1-inch balls and place them on a parchment-lined plate.
- Freeze for 10–15 minutes so they firm up this keeps them from melting into the chocolate.
- Melt the white chocolate in the microwave in short bursts, stirring until smooth.
- Dip each chilled ball into the white chocolate, letting the excess drip off.
- Roll immediately in shredded coconut for that perfect snowy coat. Chill until set.
Chef’s Tips
- If the mixture feels sticky, chill it for a few minutes before shaping.
- Work in small batches when dipping cold balls coat more cleanly.
- Store in the fridge; they stay perfectly firm and creamy for days.
Variations
- Peppermint Snowballs: Add a drop of peppermint extract to the cream cheese mixture.
- Chocolate Lovers: Drizzle with melted dark chocolate after the coconut coating.
- Birthday Snowballs: Roll in white sprinkles instead of coconut for a fun twist.