Golden OREO Gingerbread Cookie Balls

Name: Golden OREO Gingerbread Cookie Balls
Prep time: 20 min
Total time: 90 min
Yield: 48
Ingredients: 1 pkg. brick cream cheese, softened; 36 Golden OREO Cookies, finely crushed; 2 Tbsp. molasses; 1½ tsp. pumpkin pie spice; ½ tsp. ground ginger; 4 pkg. white baking chocolate, melted; 48 gingerbread boy-shaped sprinkles (about 3 Tbsp.); 2 Tbsp. sprinkles

Traditional gingerbread flavors bring Christmas to fun cookie ball bites. They're a fun way to celebrate this holiday season.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 48 servings, 1 cookie ball each.

Ingredient list

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

Directions

Mix cream cheese, cookie crumbs, molasses and spices until blended.

Shape into 48 (1-inch) balls. Place on parchment-covered rimmed baking sheet. Freeze 10 min.

Dip cookie balls in melted chocolate, turning to evenly coat all sides of each ball with chocolate. Return to baking sheet. Decorate with sprinkles.

Refrigerate 1 hour or until firm. Keep refrigerated.

Recipe Tips

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.