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No-bake Cherry Bomb Cookies
No-bake Cherry Bomb Cookies
"It’s as easy as mix, wrap, dip, and refrigerate! Really, you could have a huge batch of these ready to chill in under a half-hour, especially if you have little helping hands. This time around, I took advantage of bright red cherry stems and decorated my cherry bomb cookies with patriotic sprinkles, but you could easily make these stand out at any gathering. I can’t decide if my kids think it’s more fun to make these treats or grab the finished cherry bombs by the stem and eat them. Either way, this recipe is a win in our house every time!"
Makes60 Cookies
Preparation Time30 min
Chilling Time2 hr
Cooking MethodNo Bake
Ingredients
- 1 (8-ounce) Package of cream cheese, softened
- 36 Oreos
- 60 Cherries
- (16-ounce) White baking chocolate
- Multi-colored sprinkles - optional
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To make your cherry bomb cookies, you’ll want to start by preparing a baking sheet with parchment paper and set it aside.
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Next, crush your 36 Oreos in a food processor until they reach a very fine crumb.
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Add the cookie crumbs and cream cheese to a mixing bowl and mix well until completely combined and smooth.
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Scoop about a teaspoon of Oreo mixture and wrap it around a cherry, shaping it into a ball that completely covers the cherry with the stem sticking out.
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Place the covered cherry on the prepared baking sheet and repeat with the remaining cherries and Oreo mixture.
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Place the entire tray of cherries in the freezer for about 10 minutes.
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While the cherry bombs set, add the white melting chocolate into a microwave-safe bowl and microwave in 20-second increments until the chocolate is melted and smooth.
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Remove the cherries from the freezer and begin dipping them one at a time, holding onto the stem.
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Making sure that the entire cherry is covered, place the coated cherry back on the baking sheet.
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Add sprinkles immediately, before the chocolate has a chance to set.
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Repeat with the remaining cherries.
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Place the tray in the fridge for about an hour or until firm.
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