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Minty Chocolate Snowballs


mint snowballs
(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.
Minty Chocolate Snowballs are a fun holiday variation of Oreo Truffles. Chocolate cookie crumbs, cream cheese, and creamy mint candies are combined in these refreshing, addicting Christmas candies.

I like to keep these simple by rolling the finished balls in powdered sugar to resemble snowballs, but you can dip them in chocolate (or white chocolate) if you desire.


  • 1 package (18 oz) cream-filled sandwich cookies, like Oreos
  • 1 package (8 oz) cream cheese, softened to room temperature
  • 1/2 tsp mint extract
  • 1 package (12.5 oz) creamy chocolate mints, like Junior Mints
  • 14 oz chocolate-flavored candy coating (optional)
  • 1 cup powdered sugar (optional)


1. Prepare a baking sheet by lining it with aluminum foil and set aside for now.

2. Place the sandwich cookies in a food processor and blend until they are in fine crumbs, stopping several times to stir the mixture and scrape the sides to ensure an even blending.

3. Once the cookies are reduced to crumbs, add the mint extract and the chunks of cream cheese and process until the mixture comes together and you can no longer see any streaks of cream cheese.

4. Scoop the mixture into small balls using a candy scoop or a small spoon. Press a mint into the center of each ball and roll it between your hands to round it out. Place the balls on the prepared baking sheet and refrigerate them until firm, about 1 hour.

5. I like the finish the balls by rolling them in powdered sugar so they resemble snowballs. If they are rolled in powdered sugar, they are best stored in an airtight container in the refrigerator, as they can become soft if left at room temperature for a long period of time.

6. Alternately, you can dip the balls in chocolate coating, which will enable you to keep them at room temperature without the balls getting too soft. To dip them, place the chocolate candy coating in a large microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating.

7. Using a fork or dipping tools, dip the balls in the melted candy coating and allow the excess to drip back into the bowl. Place the dipped balls back on the foil-covered baking sheet and repeat with remaining candy. Refrigerate to set chocolate coating completely, then serve or store in an airtight container.

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