We’re pretty sure we can all agree: it’s just not Christmas without Christmas cookies! Whether you make classic chocolate chip or something a little different, ones that are a little healthy or treats that are totally indulgent, pretty much everybody expects to eat at least one cookie this season. But a lot of us have a secret we need to bring out into the open— not everybody really wants to make them!
Oh sure, ideally we’d all be master bakers this time of year, and we’re not suggesting that we’re all secret cookie Grinches. But if we’re all honest, sometimes those cookie recipes that are so tempting are also beyond our skill level, too time-consuming, too expensive, or all three! What we need is a recipe that’s simple and easy, maybe with a short ingredient list and even no-bake. Enter: the One Pot Chef Show!
That’s right, these Chocolate Cookie Balls fit the bill on all counts! They’re no bake, they’re nearly fool-proof, and they only require three ingredients, a baking sheet and your food processor. Watch how they come together, then read on for the full recipe.
Now, the One Pot Chef doesn’t seem to have the written recipe anywhere that we can find, but don’t worry— that’s why you have us! We’ve transcribed the step-by-step instructions for you below.
Chocolate Christmas Balls
Makes 20 medium-to-large balls or 40 small balls
- 2 – 500-gram (17-ounce) packages chocolate cream cookies (e.g. Oreos)
- 250 grams (9 ounces) cream cheese (The One Pot Chef recommends the Philadelphia brand)
- Chocolate, for melting and coating
- Line a baking sheet with parchment paper.
- Into the bowl of a food processor, break the chocolate cream cookies into pieces. (Pre-breaking the cookies will make processing them easier for your food processor.) Process until all of the cookies have been broken into crumbs, and have reached the consistency of wet sand. You may need to work in batches.
- Chop the cream cheese into cubes. Add the cream cheese cubes to the food processor with the crumbled cookie crumbs, and process until completely well-combined.
- Transfer the processed cookies-and-cream-cheese mixture to a bowl, to make it easier to use.
- Using your hands, roll the cookies-and-cream-cheese mixture into small balls. Place the balls onto the lined baking sheet.
- Place the baking sheet of cookie balls in the refrigerator and chill for 45 minutes, until the cookie balls are cold and firm.
- In a medium, microwave-safe bowl, carefully melt the chocolate in the microwave. Allow to cool slightly, just until the chocolate is safe to work with.
- Dip each cookie ball into the melted chocolate, and carefully roll until well-coated. Shake off any excess chocolate, and place back onto the tray. Repeat until each cookie ball is coated in chocolate.
- Place the baking tray of coated cookies back into the refrigerator, and chill until the chocolate coating is hardened.
The One Pot Chef also says that we can decorate these cookie balls by drizzling them with some melted white chocolate— if they last that long! We don’t know if we could keep eager cookie eaters away for long, but it does make us think about potential decorative options. Red and green sprinkles, anybody?!
But you tell us— how would you decorate these chocolate cookies-and-cream cookie balls? What do you think of them? Are there any other cookies you think would work with this method? How would you adapt this recipe for your Christmas-cookie needs? Tell us what you think and if you give them a try, and be sure to visit the One Pot Chef Show for even more ideas.