Chewy, fudgey Chocolate Peppermint Cookie Balls are mixed in a mixer, rolled and chilled – easy treat!
These Peppermint Fudge Cookie Balls disappeared so quickly, I even thought I never made them ! But fortunately I am not that crazy … yet .
My son, especially, loved these little sweet treats and seeing as he is a Peppermint fan, I should have known to make a double batch.
The Mint Crunch is not necessary, but it does add a little color to a plateful of these Cookie Balls.
The trick with these Peppermint Fudge Cookie Balls definitely lies in the mixing – the mixture has to be mixed until it gets slightly warm, and it would also help if you can add the melted Butter, still hot, through the top of the mixing bowl, whilst the machine is running.
* I used my mixer from the start when I crushed my Cookies. The metal blade attachment works wonderfully, although you will need to open and scrape the bottom and sides of the mixing bowl regularly.
When done the Cookies must have a fine sand texture.
It is better to use little by little of the Coconut to roll the Cookie Balls in, as some might need more and others less.
Start off with a half cup and see how far that gets you. In total I used less than a cup of Dessicated Coconut for the 40 Cookie Balls I got from the recipe.
I had to really give you a closer look at the inside of a Peppermint Fudge Cookie Ball – what you see, is what you get ! Chewy, fudgy, chocolate deliciousness !
These would also make a perfect gift, packaged in a pretty box or tin with a simple ribbon and a bow.
Peppermint Fudge Cookie Balls
- 600 g Plain Cookies finely crushed (1 lb 5 oz)
- 1 can (397g) Sweetened Condensed Milk
- 1 1/2 cups Butter melted
- 180 g Peppermint Chocolate grated ( 6 oz )
- Desiccated Coconut for rolling
- Mint Crunch to sprinkle over (optional)
Place the crushed Cookies (see * note above in post) in an electric mixer bowl with the sharp blade attachment – add the Condensed Milk, Butter and Chocolate – set on high and mix for 3 – 5 minutes (the mixture will feel slightly warm)
Remove from the bowl and roll the mixture into a little smaller than golf ball size balls – at this stage the mixture will feel more toffee-ish than fudgy – roll each Cookie Ball in the Coconut until covered – place on a lined baking sheet and chill until firm
Sprinkle with Mint Crunch, if using, when serving
Store in a sealed container. (I keep mine in the refrigerator as it is very hot at the moment in South-Africa, and the Cookie Balls tend to go soft in extreme heat)