From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
Place cookies in a food processor fitted with the blade attachment.
2
Pulse until cookies become fine crumbs.
3
Add cream cheese and pulse until completely combined.
4
Roll mixture into small balls and place on a parchment lined baking sheet.
5
Place peanut butter in a small microwave-safe bowl and heat on high for 1 minute.
6
Coat each cookie ball in peanut butter and place back on parchment paper.
7
Chill in refrigerator for 15 minutes.
8
Meanwhile, melt chocolate over a double boiler (or in microwave).
9
Coat each cookie ball in melted chocolate and place back on parchment paper.
10
Drizzle remaining peanut butter over cookie balls.
11
Allow to harden before storing.
My Calorie Intake
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Tips & Tricks (5)
- Chill Your Peanut Butter Mixture 🧊Refrigerate the peanut butter and cream cheese mixture for at least 2 hours before scooping to ensure firm, perfectly-shaped centers that won't collapse during chocolate coating.
- Temper Your Chocolate Properly 🍫Melt chocolate to 115°F, cool to 82°F, then reheat to 88°F for a glossy finish and crisp snap; use an instant-read thermometer for precision.
- Use a Dipping Fork Strategy 🍴Tap your chocolate-coated bon bon gently against the edge of the bowl and place on parchment with a quick twist to minimize excess chocolate pooling at the base.
- Crush Oreos Strategically 🍪Pulse Oreos in a food processor until you have a mix of fine crumbs and small chunks (not powder) to provide texture contrast and prevent the filling from becoming too dense.
- Set on Parchment, Not Wax Paper 📄Use parchment paper instead of wax paper for setting, as it won't stick to the hardened chocolate and allows for easier removal after the 30-minute chill.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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