Ingredients
Equipment
Method
- Step 1: In a large mixing bowl, combine crushed chocolate sandwich cookies, powdered sugar, softened cream cheese, and peppermint extract. Stir with a sturdy spoon or your hands until smooth and fully combined. The mixture should be firm enough to roll but pliable.
- Step 2: Scoop the mixture into approximately 1-inch balls. Roll gently between your palms until round. Arrange on a parchment-lined baking sheet and freeze for 15 to 20 minutes to firm up. This quick chill makes them much easier to dip.
- Step 3: While snowballs chill, place white chocolate chips in a microwave-safe bowl. Heat in 20-second intervals, stirring thoroughly after each burst, until completely smooth and glossy. Be patient to avoid burning the chocolate.
- Step 4: Remove chilled snowballs from the freezer. One by one, dip each snowball into the melted white chocolate, coating it thoroughly. Let excess chocolate drip off, then return to the parchment-lined baking sheet.
- Step 5: Immediately sprinkle crushed peppermint candies or candy canes generously over each white chocolate-coated snowball before the chocolate sets. The chocolate will still be tacky enough to grab onto the festive bits.
- Step 6: Transfer the baking sheet back to the refrigerator. Chill for at least 30 minutes, or until the chocolate coating hardens completely. Once set, they're ready to serve and impress!
Notes
Substitutions & Additions:
- Chocolate Swap: Use dark chocolate chips or milk chocolate chips for coating instead of white chocolate.
- Different Cookies: Try vanilla wafers, graham crackers, or gingersnaps for the base.
- Extract Variations: Substitute peppermint with almond or vanilla extract for a different flavor profile.
- Fun Toppings: Roll in cocoa powder, sprinkles, finely crushed nuts, or drizzle with melted dark chocolate.
- Extra Crunch: Add 1-2 tablespoons of mini chocolate chips or finely chopped nuts into the cookie base mixture.
- Softened Cream Cheese: Ensure cream cheese is at room temperature for a smooth base.
- Cookie Crumbs: Process cookies to fine crumbs, avoiding a paste.
- Chill Time: Do not skip the initial freezing step; it helps snowballs hold their shape.
- Melt Chocolate Carefully: Heat white chocolate in short intervals, stirring frequently, to prevent seizing. If too thick, add ½-1 teaspoon coconut oil or shortening.
- Sprinkle Quickly: Have crushed peppermints ready as the chocolate sets fast on chilled balls.
- Prep Ahead: Cookie balls can be frozen days in advance.
- Refrigeration: Store in an airtight container in the refrigerator for up to 1 week. Place parchment paper between layers to prevent sticking.
- Freezing: Freeze set snowballs in a single layer for 1-2 hours, then transfer to a freezer-safe airtight container or bag for up to 1 month. Thaw in the refrigerator for a few hours before serving.