OREO Cherry Bomb Cookie Balls
Oreo
Oreo
Recipe - Gourmet Garage Corporate
OREO Cherry Bomb Cookie Balls
Prep Time113 Minutes
Servings60
0Ingredients
1 pkg. (8 oz.) brick cream cheese, softened
36 OREO Cookies, finely crushed
60 maraschino cherries with stems, patted dry
4 pkg. (4 oz. each) white baking chocolate, melted
2 tbsp. multi-colored sprinkles (red, white and blue)
Directions
Preparation
- Mix cream cheese and cookie crumbs until blended.
- Shape into 60 (3/4-inch) balls, using about 1 tsp. cream cheese mixture for each ball; press to flatten. Top each with 1 cherry, stem side up; wrap cream cheese mixture around cherry to completely enclose cherry. Place in shallow pan. Freeze 10 min.
- Cover rimmed baking sheet with waxed paper. Hold cherry stems to dip cookie balls, 1 at a time, into melted chocolate, turning to completely coat all sides of each ball with chocolate. Place on prepared baking sheet. Decorate as shown in photo.
- Refrigerate 1 hour or until firm. Keep refrigerated.
Tips and Tricks
- Substitute: Prepare using 16 oz. white candy-coating wafers. Special Extra: Decorate with melted red and blue candy-coating wafers and/or red and blue colored sugars.
- Halve the Recipe: For a smaller group, this recipe can be easily halved. Just halve all the ingredients and roll into 30 balls, using 1 tsp. cream cheese mixture for each ball. Continue as directed. Makes 30 servings, 1 cookie ball each.
- Food Facts: You will need to purchase 2 (16-oz.) jars of maraschino cherries to get the 60 cherries needed to prepare this recipe
113 minutes
Prep Time
0 minutes
Cook Time
60
Servings
Shop Ingredients
Makes 60 servings
Philadelphia Original Cream Cheese Spread, 12 oz
$9.99$0.83/oz
Nabisco Oreo Thins Chocolate Sandwich Cookies, 9.21 oz
$7.99$0.87/oz
Luxardo The Original Maraschino Cherries, 14.1 oz
$34.99$2.48/oz
GHIRARDELLI Premium Baking Bar White Chocolate - 4 oz.
$4.49$1.12/oz
Betty Crocker Parlor Perfect Rainbow Ice Cream Sprinkles, 9 oz
$6.99$0.78/oz
Directions
Preparation
- Mix cream cheese and cookie crumbs until blended.
- Shape into 60 (3/4-inch) balls, using about 1 tsp. cream cheese mixture for each ball; press to flatten. Top each with 1 cherry, stem side up; wrap cream cheese mixture around cherry to completely enclose cherry. Place in shallow pan. Freeze 10 min.
- Cover rimmed baking sheet with waxed paper. Hold cherry stems to dip cookie balls, 1 at a time, into melted chocolate, turning to completely coat all sides of each ball with chocolate. Place on prepared baking sheet. Decorate as shown in photo.
- Refrigerate 1 hour or until firm. Keep refrigerated.
Tips and Tricks
- Substitute: Prepare using 16 oz. white candy-coating wafers. Special Extra: Decorate with melted red and blue candy-coating wafers and/or red and blue colored sugars.
- Halve the Recipe: For a smaller group, this recipe can be easily halved. Just halve all the ingredients and roll into 30 balls, using 1 tsp. cream cheese mixture for each ball. Continue as directed. Makes 30 servings, 1 cookie ball each.
- Food Facts: You will need to purchase 2 (16-oz.) jars of maraschino cherries to get the 60 cherries needed to prepare this recipe