The food processor turns a whole package of Oreos into fine, dark crumbs in seconds, and once the cream cheese goes in, the mixture changes into something you can roll without a separate dough-making step. These Christmas Oreo Bon Bons have a soft cookie-and-cream center and a smooth chocolate shell, with red and green sprinkles for a little holiday color.
I like this recipe for the balance: the filling is rich but not overly sweet, and each bon bon is small enough to pick up without needing a plate. The part that makes the process feel easy is giving the rolled centers time to firm up before dipping. Once chilled, they’re much easier to handle, and the finished candies look neat on a cookie tray.
Kitchen Note
I process the cookies until the crumbs are fine, with no big chunks hiding in the mixture. Those larger pieces can make the centers harder to roll smoothly and leave bumps under the chocolate shell.
Save these Christmas Oreo Bon Bons for a holiday treat with a creamy cookie center, a chocolate shell, and cheerful red and green sprinkles.
Why Melting Wafers Make This Bon Bon Coating Easier
A chocolate shell looks simple, but regular chocolate often needs careful tempering to set with a crisp finish. Melting wafers are made to melt into a coating and firm back up after chilling, so this recipe doesn’t require a thermometer or a separate tempering process. That’s useful when you’re dipping three dozen centers and want the coating step to stay manageable.
The wafers also give you a smoother consistency for dipping than a thick, spoonable frosting or ganache would. A coating that flows lets you cover each center without piling on a heavy layer of chocolate. You still want to let the excess drip back into the bowl; that keeps the bottoms from collecting a thick puddle as the bon bons set. The result is a thin shell that gives way cleanly to the soft Oreo filling.
There’s no need to buy a specialty brand for this. Choose chocolate melting wafers that melt smoothly, and keep the dipping bowl microwave-safe. The recipe’s short microwave bursts and stirring between them help the wafers melt evenly without scorching at the edges.
What Each Ingredient Contributes to the Oreo Center and Shell
- Oreo cookies — The cookies bring the chocolate flavor and the sweet cream filling that gives the center its familiar cookies-and-cream taste. Crush the whole cookies rather than separating them; the filling is part of the mixture. A standard Oreo package keeps the balance close to the tested version, while a different sandwich cookie will shift the flavor and may change the filling texture.
- Cream cheese — Softened cream cheese binds the crumbs into a mixture that holds its shape when rolled. A block is the right format here; whipped cream cheese has a lighter texture and can make the filling less predictable. Let the block soften before adding it to the processor so it blends evenly instead of leaving firm pieces through the crumbs.
- Chocolate melting wafers — These create the outer shell and are easier to use for dipping than chocolate chips. A store-brand package works well if it melts smoothly; choose a coating flavor you enjoy, since it’s the first taste before you reach the Oreo center. Keep the red and green sprinkles nearby before you start dipping so they’re ready to use.
From Fine Crumbs to a Set Chocolate Shell
Blend the Cookies and Cream Cheese
Process the Oreo cookies into fine crumbs before adding the softened cream cheese. Add the cream cheese and process again until the mixture looks evenly combined, with no pale streaks of cream cheese left behind. Stop to scrape down the processor if crumbs are clinging to the sides and staying dry. The finished mixture should hold together when you press it between your fingers.
Roll and Chill the Centers
Roll the mixture into 36 balls, about 1 inch each, and arrange them on a parchment-lined baking sheet. Keep the portions close in size so they chill and coat at a similar pace. Refrigerate the tray for 1 hour, until the centers feel firm when you handle one. If a ball still feels soft, give it more time in the refrigerator before dipping rather than trying to coat it while it’s difficult to manage.
Melt the Wafers Until Smooth
Place the chocolate melting wafers in a microwave-safe bowl and heat them in 30-second bursts, stirring between each burst. The wafers may keep their shape while warming, so stir before deciding they need more time. Continue until the chocolate is smooth and fluid enough to coat a chilled ball. If unmelted pieces remain, another short burst followed by stirring is more controlled than heating the bowl continuously.
Dip, Sprinkle, and Let the Shell Set
Dip each chilled ball in the melted chocolate and let the excess drip back into the bowl before returning it to the parchment-lined baking sheet. Add the red and green sprinkles immediately, while the coating is still wet; once the shell firms, they won’t adhere as well. Repeat with the remaining centers, then refrigerate the bon bons for 20 minutes, until the coating is set. Store them in an airtight container in the refrigerator.
Easy Ways to Change the Coating or Make a Gluten-Free Batch
Switch to a White Chocolate Shell
Use white chocolate melting wafers in place of the chocolate wafers, keeping the dipping method the same. The shell will taste sweeter and give the dark Oreo center a stronger color contrast. Red and green sprinkles stand out especially well against the pale coating.
Make Them with Gluten-Free Sandwich Cookies
Replace the Oreos with an equal weight of gluten-free chocolate sandwich cookies, and use gluten-free chocolate melting wafers for the shell. Process and chill the mixture the same way. The center may have a slightly different sweetness or texture depending on the cookies, but it still makes a rollable filling when the crumbs and softened cream cheese are evenly combined.
Make-Ahead and Storage
- Refrigerator: Keep the bon bons in an airtight container for up to 4 days. The centers stay soft, while the chilled chocolate shell will feel firm.
- Freezer: They freeze well in an airtight container for up to 2 months. Separate layers with parchment, then thaw them in the refrigerator before serving.
- Serving: Serve them chilled for the neatest shell and firmest center. Set out only the amount you plan to serve, rather than leaving the full container open on the counter.
Questions That Come Up When Making Oreo Bon Bons
Christmas Oreo Bon Bons
Ingredients
Equipment
Method
- Crush the Oreo cookies into fine crumbs in a food processor.
- Add the softened cream cheese and process until the mixture is evenly combined.
- Roll the mixture into 36 balls, about 1 inch each, and arrange them on a parchment-lined baking sheet.
- Refrigerate for 1 hour, until firm.
- Melt the chocolate wafers in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth.
- Dip each chilled ball in the melted chocolate, letting excess drip back into the bowl.
- Return the coated balls to the baking sheet and immediately add sprinkles.
- Refrigerate for 20 minutes, until the coating is set.
- Store the bon bons in an airtight container in the refrigerator.