Ingredients
Equipment
Instructions
- Place the chocolate sandwich cookies in a food processor and pulse until they form fine crumbs.
- In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and peppermint extract and mix until combined. Stir in the cookie crumbs until a thick dough forms.
- Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Refrigerate for at least 30 minutes until firm.
- Melt the white chocolate wafers in the microwave in 30-second intervals, stirring until smooth. Dip each chilled ball into the melted chocolate, coating completely.
- Place the dipped balls back on the baking sheet and immediately sprinkle with crushed peppermint candies. Allow them to set completely before serving.
Notes
Tip 1: Don't skip chilling the balls before dipping them; this is crucial for helping them hold their shape.
Tip 2: Use a fork or a dipping tool to lower the balls into the chocolate for a cleaner, more even coat.
Tip 3: Store in an airtight container in the refrigerator for up to 2 weeks.
Tip 2: Use a fork or a dipping tool to lower the balls into the chocolate for a cleaner, more even coat.
Tip 3: Store in an airtight container in the refrigerator for up to 2 weeks.
