Ingredients
Equipment
Method
- In a food processor, crush cookies into very fine crumbs. Transfer to a medium bowl. Add cream cheese, cinnamon (if using), and a pinch of salt. Stir until combined.
- Using a medium cookie scoop (1 1/2 Tbsp.), form mixture into 18 balls. Arrange on a parchment-lined baking sheet and refrigerate until firm, about 30 minutes.
- Break cookie sticks into thirds, about 1 1/2" long. Melt white chocolate wafers according to package directions and transfer to a small heatproof bowl. Stir in 1 tsp. coconut oil, then stir in orange food coloring until desired hue is reached. Dip one end of each cookie stick into orange chocolate. Arrange on a parchment-lined plate and let set, about 15 minutes.
- In another small bowl, mix melted semisweet chocolate chips with the remaining 1 Tbsp. coconut oil. Working one at a time, dip a truffle into the chocolate, letting excess drip off, and return to the baking sheet. Arrange 5 candy corns on top of the truffle in a fan shape. Add 2 candy eyes, 1 M&M for the nose, 1 red tree sprinkle for the wattle, and 2 white sprinkles for the eyebrows. Insert 2 cookie stick pieces into the bottom of the truffle for the legs. Repeat with remaining balls. Refrigerate truffles until chocolate is set, about 20 minutes.
Notes
These Turkey Oreo Balls are best made ahead and stored in the refrigerator. They are a fun and creative way to add a festive touch to your Thanksgiving dessert table.