Peppermint Balls Recipes

PEPPERMINT OREO BALLS

Steps:

• Add the Oreos to a food processor and pulse until a fine crumb forms.
• Add in the cream cheese, peppermint extract, and salt, then pulse until fully combined. The mixture will be thick and sticky.
• Use a medium cookie scoop to portion out the mixture and roll into balls with your hands. Place the balls on a parchment-lined cookie sheet and chill them in the refrigerator for 15 to 30 minutes.
• Melt the melting wafers in a small bowl at 30-second intervals, stirring between each one, until fully melted.
• Use a spoon and fork to dip and coat the balls, then transfer back to the parchment paper to set completely.
• Top with sprinkles or crushed peppermint pieces before the chocolate sets.

PEPPERMINT SNOWBALLS

Steps:

• In a bowl, cream butter and sugar; add vanilla. Stir in flour; knead until mixed well. Reserve 1/2 cup of dough; shape remaining dough into 1-in. balls. , For filling, combine cream cheese and milk in a small bowl. Stir in sugar, candy and food coloring; mix well. Make a deep well in the center of each ball; fill with 1/4 teaspoon filling. Use reserved dough to cover filling. Reshape if necessary into smooth balls. , Place on ungreased baking sheets. Bake at 350° for 12-14 minutes. Combine topping ingredients; roll cookies in mixture while still warm. Cool on wire racks.

PEPPERMINT SNOWBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line with parchment paper.
• Beat 1 1/2 cups confectioners' sugar with the butter, peppermint extract, vanilla extract, and egg in a mixing bowl at Medium speed until well blended and creamy, 2 to 3 minutes. Reduce speed to Low, and gradually mix in the flour, baking powder, and salt until well blended, 1 to 2 minutes. Stir in 1/2 cup crushed peppermint candy using a wooden spoon.
• Place the white sugar in a shallow bowl. Roll a small amount of cookie dough between your hands to make 3/4 inch diameter balls. Roll in sugar. Place 1 inch apart on prepared baking sheets.
• Bake in preheated oven until light brown, 10 to 12 minutes. Remove and cool on racks.
• Meanwhile, to make the glaze, stir the remaining 1 1/2 cups confectioners sugar together with the milk in a bowl until smooth. Drizzle cooled cookies with the glaze, and sprinkle immediately with the remaining crushed peppermint candy.

PEPPERMINT TRUFFLES RECIPE

Steps:

• In a medium-sized glass bowl, combine the chocolate chips with the heavy cream. Microwave for 1 minute, then stir. Microwave for an additional minute if needed, until chocolate is completely smooth when stirred.
• Stir in the peppermint extract.
• Cover with plastic wrap and refrigerate overnight.
• When ready to mold, let sit on the counter for about 5 minutes. Prepare a tray, cutting board or plate by lining it with parchment paper.
• Use a 1-inch scoop to make the balls. Gently roll them in the palms of your hand until round. Place a toothpick in the top of each ball and freeze for at least 30 minutes and up to overnight.
• In a coffee cup or deep jar, melt the chocolate wafers in the microwave in 30-second increments, stirring each time, until the wafers are completely melted.
• Holding the toothpick, dip the truffle into the chocolate, swirling until it is completely covered. Shake the truffle into the cup of the extra chocolate on the truffle and gently scrape the bottom of the truffle on the side of the jar then place back on the parchment paper.
• Once the chocolate has hardened (about 5 minutes), gently remove all of the toothpicks from the truffles.
• Add the white chocolate wafers to a small plastic baggie and microwave in 30-second increments until the chocolate has melted. Twist the baggie so all of the chocolate moves to one corner of the bag, then make a very small snip with scissors to that corner. Drizzle the white chocolate on the top of the truffle, covering the hole the toothpick left.
• Immediately sprinkle the white chocolate with a pinch of the crushed peppermint pieces.

CHOCOLATE PEPPERMINT BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, beat together the shortening, egg and peppermint extract until smooth and creamy. Stir in the cake mix. Roll teaspoonfuls of dough into balls and place them 1 inch apart onto prepared cookie sheets.
• Bake for 8 -10 minutes in the preheated oven. Watch very closely. when they start to crack they are done.

PEPPERMINT BALLS

Steps:

• 1. Make a basic Rice Crispy Treat by melting the butter over medium heat in a very large saucepan. Add the marshmellows and stir til melted, then add in milk with mint extract. Stir again. Then add in cereal and stir til well coated. Remove from heat and work quickly with damp hands, break off a small amount of the coated cereal and form into a small ball. Place the ball on a waxed paper covered cookie sheet. Continue doing this til all the balls are formed. You should have about 36 - 40 balls. Set aside.
• 2. Melt semi sweet chocolate in microwave according to directions on bag. Dip each ball in the chocolate and smear the chocolate all over the ball with your hands making sure to evenly but thinly coat the ball. Place back on waxed paper covered cookie sheet. Repeat this for half the balls. Sprinkle the crushed candy canes over top of the balls before they dry. Repeat this method with the white chocolate.
• 3. When all the peppermint balls are dry, place each one in the mini paper cups. Serve and enjoy!

PEPPERMINT OREO BALLS

Steps:

• Place the cream cheese and Oreos in a food processor and process until combined. Scoop out small parts of the mixture and roll into 48 1 inch balls. Place the balls on a cookie sheet lined with parchment paper. Freeze for 20 minutes, or until hardened.
• Melt the semisweet chocolate with peppermint extract in the microwave at 30 second increments, stirring between each one.
• Once melted, dip each ball in it with a fork, scraping the bottom. Roll in peppermint candies and put the ball on the parchment paper.

PEPPERMINT OREO BALLS

Steps:

• Crush Oreos with a food processor or by hand in a baggie.
• Mix Oreo crumbs and cream cheese together until well blended.
• Shape into 1″ balls with a cookie scoop and place on waxed cookie sheet.
• Chill 1-2 hours until firm.
• Dip in melted almond bark; return to waxed paper-covered baking sheet.
• Cover with sprinkles or drizzle with remaining almond bark.
• Chill 1 hour or until firm. Store in tightly covered container in refrigerator.