Cappuccino OREO Cookie Balls

Cappuccino OREO Cookie Balls

Prep time30 min
Total time1hr 30min
ServingsMakes 21 servings, 2 cookie balls (40 g) each.
  • 1¼ tsp. instant coffee, divided
  • 1 tsp. water
  • 1 pkg. (250 g) brick cream cheese, softened
  • 1¾ tsp. ground cinnamon, divided
  • 36 Oreo Cookies, finely crushed
  • 2 pkg. (170 g each) white baking chocolate, broken into pieces
  • Add 1 tsp. coffee granules to water in large bowl; stir until dissolved. Add cream cheese, 1-1/2 tsp. cinnamon and cookie crumbs; mix well. Shape into 42 (1-inch) balls. Refrigerate 30 min.
  • Melt chocolate as directed on package. Crush remaining coffee granules with back of spoon; stir into melted chocolate. Dip balls in chocolate mixture; place on parchment- or waxed paper-covered baking sheet. Sprinkle with remaining cinnamon.
  • Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator.
Recipe Tips
  • Note
    You will need 1-1/3 pkg. (300 g each) Oreo Cookies to get the 36 cookies needed to prepare this recipe.
  • How to Make Cookie Crumbs
    Crushing Oreo Cookies is a cinch with a rolling pin and resealable plastic food storage bag. Or, process the cookies in your food processor or blender. Use the entire cookie, including the filling.
  • How to Easily Dip Balls
    To easily coat cookie balls with melted chocolate, add cookie balls, in batches, to bowl of melted chocolate. Then, use 2 forks to roll cookie balls in chocolate until evenly coated. Remove cookie balls with forks, letting excess chocolate drip back into bowl before placing balls on prepared baking sheet.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 12g 
   Saturated 7g 
Cholesterol 15mg 
Sodium 130mg 
Carbohydrate 22g 
   Dietary fiber 1g 
   Sugars 17g 
Protein 2g 
Vitamin A4 %DV
Vitamin C0 %DV
Calcium4 %DV
Iron6 %DV
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