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Candy Corn Dipped OREO Cookie Balls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 133 reviews
  • Author: Villerius
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 48 cookie balls
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

Delightfully festive and fun, these Candy Corn Dipped OREO Cookie Balls combine the rich flavor of cream cheese and crushed OREO cookies with colorful candy melts for a perfect Halloween treat. Easy to make and fully customizable, these bite-sized cookie balls are dipped in vibrant yellow and orange candy melts and sprinkled with white, creating a charming candy corn effect that’s sure to impress.

Ingredients

Scale

Base Cookie Balls

  • 1 package (8 oz.) brick cream cheese, softened
  • 36 OREO Cookies, finely crushed (about 3 cups)
  • 4 packages (4 oz. each) semi-sweet baking chocolate, melted

Candy Corn Dipped Coating

  • Yellow candy melts
  • Orange candy melts
  • White sprinkles
  • Lollipop sticks

Instructions

  1. Mix the Base: In a medium bowl, combine the softened cream cheese and finely crushed OREO cookies until fully blended, forming a smooth, homogeneous mixture.
  2. Shape the Balls: Using your hands or a small scoop, form the mixture into 48 uniform 1-inch balls. Place the balls on a baking sheet or plate lined with waxed paper.
  3. Freeze: Freeze the shaped balls for 10 minutes to firm them up, making them easier to dip in chocolate.
  4. Insert Lollipop Sticks: After freezing, carefully insert a lollipop stick into each ball, ensuring it is secure but not pushed all the way through.
  5. Dip in Yellow Candy Melts: Melt the yellow candy melts according to package instructions. Completely dip each ball into the melted yellow candy, allowing excess to drip off. Place them upright on a platter or waxed paper to dry for about five minutes.
  6. Dip in Orange Candy Melts: Melt the orange candy melts as directed. Dip only the top half of each yellow-coated ball into the orange candy melts, again allowing excess to drip off.
  7. Add White Sprinkles: Immediately after dipping in orange, sprinkle the wet candy coating with white sprinkles to mimic the white tip of candy corn.
  8. Set to Dry: Place the finished candy corn dipped cookie balls on a platter or lined tray and let them dry completely, about 30 minutes to 1 hour at room temperature or refrigerated to speed firming.
  9. Serve and Enjoy: Once the coating is set and firm, the cookie balls are ready to serve. Store leftovers in the refrigerator to keep them fresh.

Notes

  • Ensure the cream cheese is softened to room temperature for easier mixing.
  • Use finely crushed OREO cookies for a smooth texture; place cookies in a food processor or in a sealed bag with a rolling pin.
  • You can customize the cookie balls by adding festive sprinkles or edible glitter during the dipping process.
  • If you do not have candy melts, carefully use colored white chocolate or candy coating alternatives suitable for dipping.
  • Store any leftovers in an airtight container in the refrigerator for up to one week.

Nutrition

  • Serving Size: 1 cookie ball
  • Calories: 110
  • Sugar: 9g
  • Sodium: 85mg
  • Fat: 7g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 0.5g
  • Protein: 1.3g
  • Cholesterol: 15mg

Find it online: https://emilyscook.com/candy-corn-dipped-oreo-cookie-balls-recipe/