I Cook With Cookies - Oreo Cookie Balls and Stuffed Ice Cream Sundaes

In this post we'll learn how to make the greatest dessert ever - how to make Oreo Cookie Balls. Also, another great summer treat using store bought cookies - how to make Stuffed Ice Cream Sundaes. Hold on to your seats, this is a good post!

I'm my husband's worst nightmare when it comes to baking: I don't like to do it, I don't do it well, and I actually don't have much of a sweet tooth. But there are a couple of sweets I simply can't resist: cookies and ice cream. And lucky enough, I have two simply awesome dessert recipes that not only include my favorite things, but also don't take any baking time or skill whatsoever:

• Everyone's favorite: Oreo Cookie Balls


• Stuffed Ice Cream Sundaes

No special equipment or skills necessary for these - just a lot of patience for the Oreo Balls.

Oreo Cookie Balls

These treats should be kept cold - I actually freeze them. I think they are a little too sweet, and would like to experiment with using dark chocolate, but I have strict orders from anyone and everyone who has ever had one not to change a thing.

What You'll need:

• Wax paper


• Several small cookie sheets


• Long toothpicks (mini skewers work best)


• Microwave safe bowls


• Plastic baggie


• A lot of patience

Ingredients for Oreo Cookie Balls:

• 1 pkg Oreo Cookies


• 1.5 pkg cream cheese, softened (in a vague attempt to be healthier, I use 1/3 less fat cream cheese and you can't tell the difference, but it makes me feel better)


• Dipping chocolate disks (I use 2 packages of the Baker's cups)


• White chocolate squares - approx 4-6 for decorating

The Oreo Balls take time and patience because of the dipping. But I do have some tricks, so here is how I make them:

• Line several small cookie sheets with wax paper


• Food process the Oreo cookies


• Mix with the softened cream cheese


• Form into small balls, rolling them in your hands to make smooth


• Place on wax paper lined cookie sheets in small batches


• Place in the refrigerator for approx 1 hour until firm and cold

The reason I do several small batches is because the next step is to dip the balls in melted chocolate. But the balls are made of cream cheese, and will start to melt and fall apart. By using several cookie sheets, you can leave the majority in the refrigerator while dipping small quantities at a time. Also, when you put them back in the fridge to cool off, the first batches are ready for decorating much sooner. Trust me, this works much better than trying to do all at once.

• Melt chocolate according to package instructions


• Take one batch of chilled Oreo Balls out of the fridge for dipping


• Make sure to completely coat the ball, replace onto the wax paper, continue through the whole batch

Dipping is an art and it take practice. I use 2 mini-skewers (long toothpicks). Use one to stick a ball all the way through. Dip into the chocolate, fully coating it. Hold over the bowl and drip off/shake off excess chocolate. If you have too much on, when you place back on the cookie sheet it will run off and form on the bottom and the end product will not look as pretty (but will still taste good). I use the second toothpick/skewer to gently push the ball off the first skewer.

Note: you will have a hole on the top. This is fine, we'll cover it up when we decorate them.

• When you are done dipping one batch, return it to the fridge to harden and firm up again, take out the next batch and repeat


• While they are cooling, melt the white chocolate according to instructions


• Let it cool slightly


• Pour white chocolate into a small plastic bag, push toward one bottom corner


• Use scissors to snip off a VERY small corner of the bag (you can always cut more, but you can't add it back!)


• Take batches out of the fridge, drizzle white chocolate from bag over the Oreo Balls, starting in the middle to cover to the hole


• Return to the fridge, repeat for all batches


• Let them harden completely, at least 1 hour

Then you can divide them up for storage, eating, serving, giving, etc - I freeze mine in small batches so they travel better, stay cool longer when served, or just because I like to eat them frozen, too.

I Cook With Love tips:

Make them pretty! The white chocolate is classic "Oreo" but you can also add food coloring to jazz them up more. Green and Red for Christmas, Green for St. Patty's Day, Pink and Blue for baby showers, etc - get creative! Your special style is how you make them just a little more special.

Stuffed Ice Cream Sundaes

These are great treat to make and keep in the freezer and include the two greatest things that include peanut butter: Nutter Butter Cookies and Peanut Butter Cups

All you will need:

• Vanilla Ice Cream
• Bite size peanut butter cups - frozen
• Nutter Butter Cookies (or any other favorite cookie of yours)
• Chocolate sauce

All you have to do:

• Crush cookies (either food process or place in plastic bag and roll with rolling pin) and place in shallow dish
• Use an ice cream scoop to scoop ice cream balls
• Take a frozen peanut butter cup and shove into the middle of the ice cream (if it's not frozen or at least cold, it will get mushy when you try this and will not work)
• Roll in the crushed cookies until coated
• Re-freeze until solid, approximately 1 hour
• Serve in dessert cup and drizzle with chocolate sauce

Refreshing, easy, and yumilicious!

I Cook With Love Tips:

Serve "up" in a martini glass or margarita glass swirled with chocolate sauce - everything tastes better when it looks fun and pretty!