1 package (14.3 oz) gluten-free chocolate sandwich cookies
8 oz cream cheese, softened to room temperature
1 teaspoon alcohol-free vanilla extract
12 oz white chocolate melting wafers or high quality chocolate chips
2 tablespoons festive red and green sprinkles
Instructions
Place the gluten-free chocolate sandwich cookies into a food processor and pulse until they are transformed into fine crumbs. If you do not have a food processor, you can place the cookies in a sealed plastic bag and crush them with a rolling pin until no large chunks remain.
In a large mixing bowl, combine the cookie crumbs with the softened cream cheese and the alcohol-free vanilla extract. Use a hand mixer or a sturdy spatula to blend everything together until a thick, uniform dough forms and no white streaks of cream cheese are visible.
Line a baking sheet with parchment paper to prevent sticking. Scoop out about one tablespoon of the mixture at a time and roll it between your palms to form a smooth ball, approximately one inch in diameter. Place each ball onto the prepared baking sheet.
Place the baking sheet in the freezer for at least 15 to 20 minutes. This step is crucial because it firms up the dough, making the balls much easier to dip in the warm chocolate without falling apart or losing their shape.
Melt your chocolate wafers in a microwave safe bowl in 30 second intervals, stirring in between until the chocolate is silky and smooth. Use a fork or a specialized dipping tool to submerge each chilled ball into the chocolate. Lift it out, let the excess drip off, and return it to the parchment paper.
While the chocolate is still wet, immediately top each ball with festive holiday sprinkles. Allow the Gluten-Free Oreo Balls to sit at room temperature or in the refrigerator until the chocolate shell has completely hardened before serving.
