Pretzel Oreo Cookie Balls are a delicious yet simple chocolate truffle made with only 4 ingredients. These are one of the easiest desserts you will ever make and also one of the tastiest!
This recipe starts with the classic Oreo Cookie Ball with a pretzel twist. The pretzels add a subtle salty component to the truffle, giving it the salty-sweet combination that is always so popular. This recipe makes plenty, which is good because they will disappear quickly. Pretzel Oreo Cookie Balls will make a wonderful addition to any Holiday treat platter, or for any occasion.
The creative possibilities are endless for putting fun twists on the classic recipe for OREO Cookie Balls.
- Substitute white chocolate and roll them in coconut to create mini snowballs
- Add crushed candy canes for a minty flair
- Pretzel antlers anyone?
- Or simply dress up your cookie balls with some festive décor!
To learn more about OREO Cookie Balls and to find some more fun ideas for this classic recipe, visit their website.
- 1 cup pretzels
- 30 OREO Cookies
- 1 package (8 ounces) ⅓ less fat cream cheese, softened
- 8 ounces semi-sweet baking chocolate
- Line cookie sheet(s) with waxed paper and set aside.
- Put pretzels in a food processor and pulse until crumbs. Pour in a bowl and set aside.
- Put cooking in food processor and pulse until they become fine crumbs. Add softened cream cheese and ¾ cups pretzel crumbs and process until blended (note: mixture will be thick).
- Shape into 48 (1-inch) balls and freeze for 10 minutes (or refrigerate overnight).
- In a double boiler over medium-low heat, melt chocolate. Using two forks, dip chilled balls in melted chocolate, rolling them around a bit to get covered. Place on prepared cookie sheet(s) in a single layer. Sprinkle with remaining ¼ cup pretzel crumbs for decoration.
- Refrigerate for 1 hour or until firm.
This post is sponsored by OREO via the Yummly Brand Partners Program. All opinions are my own.
