Scale

1 (14.3-ounce) package Mint Oreo cookies

8 ounces full-fat cream cheese, softened

12 ounces green candy melts

1/4 cup white or dark chocolate for drizzle (optional)

St. Patrick’s Day sprinkles (shamrocks, gold, green and white nonpareils)

1/2 teaspoon peppermint extract (optional for extra mint flavor)

1 teaspoon coconut oil (optional, for thinning candy melts)

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1. Place the Oreo cookies in a food processor and pulse until fine crumbs form, or crush in a sealed bag with a rolling pin.

2. Transfer crumbs to a large mixing bowl and add softened cream cheese.

3. Mix thoroughly until fully combined into a thick, smooth dough-like mixture.

4. Scoop about 1 tablespoon of mixture and roll into smooth balls, placing them on a parchment-lined baking sheet.

5. Freeze the Oreo balls for 15–20 minutes until firm.

6. Meanwhile, melt green candy melts in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.

7. Stir in coconut oil if needed to thin the melted coating.

8. Using forks or a dipping tool, dip each chilled ball into melted candy, ensuring full coverage and tapping off excess.

9. Place coated balls back onto parchment paper and immediately decorate with festive sprinkles.

10. If desired, drizzle with melted white or dark chocolate after coating has set.

11. Refrigerate for 10–15 minutes until coating is firm, then serve.

Use full-fat, softened cream cheese for the smoothest texture.

Chill thoroughly before dipping to prevent balls from falling apart.

Melt candy slowly to avoid overheating and thickening.

Store in an airtight container in the refrigerator for up to 2 weeks.

Freeze for up to 2 months and thaw in the refrigerator before serving.