I am an Oreo cookie junkie. I am. Their smell, alone, makes me crave milk. A tall cold glass of milk and no one around to notice how many Oreos I can actually eat is a happy day for me. Some of the things that I admit on this blog are so sad…
When I was little, Oreo cookies were one of the only store bought sweets that Mom brought home. Dad loved them and anything he liked I liked too! Unfortunately because they were essentially Dad’s cookies, I had to be careful not to eat too many. If I wasn’t paying attention, it would be nothing for me to plow through half the bag. This was when having a little brother came in very useful! Paul had and still has a powerful sweet tooth. You know where this is going. It’s true! I blamed him every time Dad went to have an Oreo and the bag was empty. Luckily for us, Dad never got upset. My brother, on the other hand, knew he wasn’t the only one eating too many cookies but he was never able to catch me in the act. I was a very sly Oreo cookie thief!
This is a bit of a ramble and the truth is I hadn’t thought about Oreo cookies in years but when I saw a couple of Face book statuses about Oreo cookie balls, I started to get the shakes! After a little research, this is my spin on Kraft’s original recipe. They’re a super easy and fun sweet to add to your holiday entertaining. I think I’ll deliver a tin to my brother just because…
Chocolate Covered Oreo Cookie Maraschino Cherry Balls – adapted from Kraft
36 Oreo Cookies, finely crushed – I used my food processor
1 package (250 g) Philadelphia Brick Cream Cheese, softened
40 maraschino cherries with stems
2 packages (225 g each) Baker’s Semi-Sweet Chocolate
- Mix cream cheese and cookie crumbs until well blended.
- Using a 1” scoop shape into 40 balls.
- Flatten ball with your palm then wrap dough around the cherry
- Place balls on a parchment lined baking sheet.
- Freeze balls for 10 minutes.
Coarsely chop chocolate then place in a heat proof bowl over simmering water.
Stir chocolate until melted and smooth.
When the chocolate has melted, holding the cherry’s stem, dip balls in chocolate
Place in single layer on parchment or waxed paper container.
Cover and refrigerate 1 hour or until firm.
THE LOVE: The stem makes covering the cherries a little easier. If you find the chocolate doesn’t make it all the way to the top, after you place the cherries in the container, use a tiny spoon to add a little dollop of melted chocolate at the base of the stem. The chocolate will run over the cherry and finish the job!
one year ago: dark chocolate shortbread cookies
two years ago: candied orange peel
Thanks for reading.