Ingredients:
26 gluten-free Oreos
1/2 cup cream cheese, softened
10 oz white candy melts
Instructions:
Crush the Oreos:
Crush the gluten-free Oreo cookies into fine crumbs using a food processor, or place them in a sealed plastic bag and crush with a rolling pin.
Remove 1/4 cup of the cookie crumbs for topping and set aside.
Mix with Cream Cheese:
Add the softened cream cheese to the cookie crumbs and pulse until fully combined.
Form the Balls:
Scoop out the mixture with a small cookie scoop and roll into balls, about the size of a golf ball.
Smooth out the balls and place them on a baking sheet lined with parchment paper.
Freeze for 15-20 minutes to firm up.
Melt the Chocolate:
Melt the white candy melts in a microwave-safe bowl in 30-second increments, stirring between each interval until fully melted.
Dip the Cake Balls:
Using a fork, lower each chilled cookie dough ball into the melted chocolate.
Tap the fork against the side of the bowl to remove excess chocolate and transfer the balls back to the parchment-lined baking sheet.
Sprinkle the reserved cookie crumbs on top of the truffles immediately.
Let Them Set:
Allow the cake balls to sit at room temperature until they are fully solid.
Serve and Enjoy:
Once set, the Gluten-Free Oreo Cake Balls are ready to enjoy!
