Thumbprint OREO Cookie Balls

Prep: 30 mins
Total: 1 hr 30 mins
Servings: 24
Size: 2 balls


  • 1 pkg. (8 oz.) brick cream cheese, softened

  • 36 OREO Cookies, finely crushed

  • 1 cup finely chopped pecans

  • 1/4 cup seedless raspberry jam


  • Cover rimmed baking sheet with waxed paper. Mix cream cheese and cookie crumbs until blended.

  • Shape cream cheese mixture into 48 (1-inch) balls. Roll, 1 at a time, in nuts until evenly coated on all sides; place in single layer on prepared baking sheet.

  • Press slight indentation in center of each ball; fill with jam.

  • Refrigerate 1 hour or until firm. Keep refrigerated.



Try preparing with Golden OREO Cookies, walnuts, and/or apricot preserves.