Peppermint Kiss Oreo Balls

The white coating starts to cling as soon as a chilled Oreo ball goes into the bowl, and that first dip is where these Peppermint Kiss Oreo Balls begin to look like a finished treat. A little coating dripping back into the bowl keeps the shell neat instead of puddling around the base. Press a Candy Cane Kiss on top while the coating is still wet, and the minty center sits right where it belongs.

The center is a simple mix of finely processed Oreo cookies and softened cream cheese, so there’s no baking and no fussy dough to handle. I like that the chocolate cookie crumbs give the middle enough structure to roll into tidy little rounds, while the cream cheese keeps each bite soft. Let the candy coating set in the refrigerator, and you’ll have a batch of peppermint-topped bites ready to share, with a smooth shell and a creamy chocolate center.

Why Fine Oreo Crumbs Make a Cleaner, Firmer Center

These centers don’t have a separate cake or cookie base to hold them together; the Oreo crumbs and cream cheese do all the work. When the cookies are processed finely, they mix evenly into the softened cream cheese, so each ball holds together instead of breaking along dry, crumbly spots. Larger cookie pieces can leave the mixture uneven, making it harder to roll smooth rounds and giving the finished centers a rougher bite.

The cream cheese also changes how the cookie crumbs feel. It binds them into a soft mixture that can be shaped by hand, but it needs to be evenly worked through the crumbs rather than left in streaks. That’s why the mixture goes back into the food processor after the cookies are crushed: the blade brings both ingredients together without leaving pockets of plain cream cheese or dry crumbs. A smooth, cohesive mixture makes the rolling easier and gives the finished candy a consistent center beneath the shell.

The balance is what makes this particular no-bake bite work: enough cookie crumb to keep the mixture shapeable, with cream cheese to keep it tender. It’s a different texture from a firm chocolate truffle, and that soft middle is part of the appeal.

What the Oreos, Cream Cheese, and Candy Coating Each Bring

• Oreo cookies — The whole cookie contributes both cocoa crumb and filling, which gives the mixture its familiar chocolate flavor and helps it bind. Standard chocolate sandwich cookies are the closest substitute; very thin wafer cookies won’t provide the same balance. Store-brand sandwich cookies are fine if they have a similar creme filling.
• Cream cheese — Softened cream cheese binds the crumbs and keeps the centers tender. A block is easier to work with than whipped or tub-style cream cheese, which can make the mixture too loose to roll neatly. There isn’t a direct dairy-free swap that preserves the same texture.
• White candy melts — These are made for a smooth coating that sets around the chilled centers. White chocolate melting wafers are the closest alternative; follow their package melting guidance, since different brands can melt at different rates. A bargain package of candy melts works well, so there’s no need for a specialty brand.
• Candy Cane Kisses — Each one adds a peppermint-chocolate finish and a recognizable candy topping. If you want less mint, a plain milk chocolate Kiss is the simplest one-for-one swap. Unwrap them before you start dipping so they’re ready to press into the wet coating.

Building the Oreo Balls Before the Coating Sets

Process the Cookies Into Fine Crumbs

Run the Oreo cookies through a food processor until the crumbs look fine and even, with no large chunks remaining. Add the softened cream cheese and process again until the mixture comes together uniformly. Stop and scrape down the bowl if you see crumbs stuck along the sides; a few dry pockets can make the mixture harder to shape. You’re looking for a cohesive mixture rather than separate crumbs and cream cheese.

Shape and Chill the Centers

Line an 18×13-inch rimmed baking sheet with parchment paper. Roll the mixture into 36 balls about 1 inch wide, keeping their size as consistent as you can so they’re easy to coat evenly. Arrange them on the lined sheet and refrigerate for 1 hour. They should feel firm enough to handle without losing their round shape when lifted.

Melt the Candy Coating Gently

Put the white candy melts in a microwave-safe bowl and heat them at 50% power in 30-second intervals. Stir between each interval, even when the melts still look partly solid; the warmth in the bowl helps finish melting them as you stir. Stop when the coating is smooth. Heating too quickly can leave the melts thick or scorched, so use the lower power and short intervals rather than one long blast.

Dip, Top, and Let the Shell Set

Dip each chilled ball into the melted coating, then let the extra drip back into the bowl before placing the ball on the parchment-lined sheet. Press one unwrapped Candy Cane Kiss onto each ball while the coating is still wet so it stays in place. Once all the balls are coated, refrigerate them for 30 minutes, until the shell has set. The coating should look firm rather than glossy or wet when you take the tray out.

Two Swaps for a Different Center or a Gluten-Free Batch

Questions That Come Up While Making Peppermint Kiss Oreo Balls

Peppermint Kiss Oreo Balls

Peppermint Kiss Oreo balls are made with crushed Oreo cookies and cream cheese, dipped in white candy coating, and topped with a Candy Cane Kiss. The smooth coating sets around a soft, truffle-like center after chilling.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Chilling 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Servings: 36 servings

Course: Dessert

Cuisine: American

Calories: 185

Ingredients Equipment Method Notes

Ingredients

  

For the Oreo balls

• 36 Oreo cookies
• 8 oz cream cheese block, softened

For the coating and topping

• 16 oz white candy melts package
• 36 Hershey's Candy Cane Kisses unwrapped

Equipment

• 1 food processor
• 1 18x13-inch rimmed baking sheet
• 1 microwave

Method

 

Make the Oreo balls

1. Process the Oreo cookies into fine crumbs in a food processor.
2. Add the cream cheese and process until the mixture is evenly combined.
3. Line an 18x13-inch rimmed baking sheet with parchment paper.
4. Roll the mixture into 36 balls about 1 inch wide and arrange them on the sheet.
5. Refrigerate for 1 hour.

Coat and decorate

1. Melt the candy melts in a microwave-safe bowl at 50% power in 30-second intervals, stirring between intervals, until smooth.
2. Dip each chilled ball in the melted candy, let excess coating drip back into the bowl, and place it on the lined sheet.
3. Press a Candy Cane Kiss onto each ball while the coating is still wet.
4. Refrigerate the balls for 30 minutes, until the coating is set.
5. Store them covered in the refrigerator.

Notes

For neat dipping, work with chilled balls and return them to the refrigerator if they soften. Store covered in the refrigerator for up to 5 days; they can also be frozen. For a gluten-free variation, use gluten-free chocolate sandwich cookies.