You know Christmas day is fast approaching when I break out the Christmas sprinkles.
Christmas Cookie Balls
adapted from allrecipes
Makes about 30
18 Oreo cookies
115g full-fat cream cheese, softened
200g white chocolate
Place the cookies into the bowl of a food processor and blitz until you have fine crumbs. Add the cream cheese and blitz again until the mixture comes together into a ball around the blade. Pinch pieces of the mixture off and roll into approximately 1.5cm balls, Don't get your ruler out for this, just be aware that these are meant to be a delicate mouthful, not a three course meal. Plus the chocolate coating will make the balls bigger. Chill in the freezer for at least 30 minutes or in the fridge for a few hours. You want the cookie balls to be cold when you dip them into the chocolate, so that the chocolate sets right away.
Melt the chocolate in a heat-proof bowl suspended over a pan of simmering water. Don't let the bowl touch the water. Remove from the heat and, using two forks, dunk each chilled cookie ball unto the chocolate, completely coating them. If the chocolate starts to set in the bowl and becomes hard to work with, just set the bowl back over the pan of water until it's a dipping consistency again. Place them on a baking paper lined tray and immediately sprinkle them with the Christmas sprinkles. Store them in the refrigerator until ready to eat.