I have a similar recipe set aside to make, they look so good! I’ve never tried them before. One is for one just like yours and this is the other:
Cool Mint Oreo Cookie Balls
What You Need
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (15.25 oz.) DOUBLE STUF OREO Cool Mint Creme Cookies, finely crushed (about 4 cups)
2 pkg. (6 squares each) BAKER’S White Chocolate, melted
6 drops green food coloring
2 Tbsp. chocolate sprinkles
Make It
MIX cream cheese and cookie crumbs until well blended.
SHAPE into 40 (1-inch) balls. Mix melted chocolate and food coloring until well blended. Dip balls in chocolate; place in single layer in shallow waxed paper-lined pan. Top with sprinkles.
REFRIGERATE 1 hour or until firm.
I don’t know if I should make the plain or mint first. I do know I plain on dipping either in melted ghiradelli dark chocolate.
Mint Cookie Candies / makes 48 cookies
Delicious Christmassy confections; nice addition to cookie platters.
START Micro-melt 12 oz coarse-chp white chocolate (candy coating), 4 tsp shortening, stir smooth. Stir in 1/4 tsp green food color. Pour white chocolate evenly into 48 miniature muffin-cup paper or foil liners.
FINISH Sprinkle w/ crumbled mint-flavored creme-filled chocolate sandwich cookies (mint Oreos), then melted Andes mint candies. Let set.
ANDES MINT TOPPING Micro-melt 2-4 2/3 oz pkg Andes mint candies, 2 tsp shortening; stir smooth.