Want a new cookie recipe that will make people say "OH MY GAWD! THESE ARE AMAZING?" Then you should definitely try making these Oreo Balls. I got the recipe out of my mom's cooking binder that she has put together over the last 7 years so I have no idea where she originally got the recipe from. But let me tell you, every time I make these, if I don't put a couple aside for myself i wont get any because they are always gone in minutes. Especially at Thanksgiving and Christmas. 

Oreo Balls

Serves: about 24

Total time: 1 hr, 30 min

Ingredients:

15.5-oz. package Oreo cookies

8-oz. package cream cheese, softened

3/4 lb. vanilla-flavored almond bark, coarsely chopped

Sprinkles for decoration

Instructions:

Place Oreos in a food processor and pulse until finely chopped. Place chopped Oreos in a large bowl and add the cream cheese. Stir until well coated.

Roll mixture into 24 balls and place on a baking sheet covered with wax paper. Place baking sheet in refrigerator until firm, at least 30 minutes.

Place almond bark in a microwave-safe bowl. Heat in the microwave for 60 seconds and stir. Heat in 15-second increments until smooth. Stab the chilled Oreo balls with a skewer and dip into the melted almond bark until coated. Cover with sprinkles/edible decorations as desired. Carefully place balls back onto the wax paper and chill for another 30 minutes.


What do you think? Did they turn out amazing? Let me know in the comments below.

Happy Baking!
xoxo
-Tiffany

1/2 cup (115g) unsalted butter, softened to room temperature

3/4 cup (150g)dark brown sugar, packed

1/4 cup  (50g) granulated sugar

1 large egg

2 teaspoon vanilla extract

1 and 2/3 cups (140g) old-fashioned rolled oats

1 cup (125g) all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup (160g) mini M&Ms (or regular size)

1 cup (160g) Reese’s Peanut Butter chips (Optional)

Using a hand mixer, cream the softened butter and both of the sugars together on medium speed until smooth. Next add the egg and vanilla and mix on high until combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

Next in a separate bowl, toss the oats, flour, cinnamon, baking soda, and salt together. Add the wet ingredients and mix on low until combined. Fold in the M&Ms and the Reese’s Peanut Butter Chips. The dough will be thick. Put the dough in the refrigerator for at least 30 minutes.

Next preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Or you can just use two large baking sheets and spray them with non-sticking spray.

Next take the dough out of the fridge and roll balls of dough (about 1 tablespoon of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10-11 minutes until very lightly browned on the sides. The centers will look very soft. Remove them from the oven and let cool on baking sheet for 5 minutes before transferring to a wire cooling rack.

Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months.