Oreo Lemon Drops are a delicious lemony dessert using Lemon Twist Oreo's, fat free cream cheese and lemon extract; then dipped in white chocolate.
My family has a new obsession and they're called Lemon Twist Oreo's. I don't usually purchase store bought cookies or much dessert for that matter, but I LOVE lemon in any way, shape or form lately.
So when I saw these limited edition cookies at my local grocery store a few weeks ago, I just had to try them and came up with these Oreo Lemon Drops.
I knew I wanted to make a version of Oreo Truffles with these cookies as soon as I tasted one. I even added some extra lemon flavoring in the melted chocolate for extra lemony-ness (I know it's not a word!)
How do you make Oreo Lemon Drops?
To start, add the cookies to a food processor and pulse until the cookies are crumb-like; then add the cream cheese and pulse again until it's all combined.
Next, line a baking sheet with parchment paper and form 24 balls with the mixture (approximate size 1-inch in diameter); then place them on the parchment paper.
Place the entire baking sheet in the freezer for at least 30 minutes to allow them to chill. This will allow the melted chocolate to adhere better.
Before taking the Oreo balls out of the freezer, prepare the coating by melting the chocolate over a double boiler. If the chocolate is too thick, remove from the heat and add a few drops of oil and stir well.
Add the lemon extract and food coloring and stir well; then dip each ball into the chocolate using a spoon and place back on the baking sheet.
When the chocolate has started to harden on the balls, drizzle the extra melted chocolate over the top; then place the Oreo Lemon Drops back into the freezer for at least 1 hour until ready to serve.
These Oreo Lemon Drops were incredible and very decadent. My personal preference is to keep these frozen and only pull out what you're going to eat immediately. ~Enjoy!
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Oreo Lemon Drops
Ingredients
- 1 package Lemon Twist Oreo cookies
- 4 ounces fat free cream cheese
- 12 ounces white chocolate
- 1 teaspoon lemon extract
- 6 drops yellow food coloring
- Canola oil (if needed)
Instructions
- Add the cookies to a food processor and pulse until the cookies are crumb-like.
- Next, add the cream cheese and pulse again; stopping the machine to scrape down the sides before pulsing again until it's all mixed through.
- Line a baking sheet with parchment paper; then carefully remove the blade from the machine.
- Form 24 balls, approximate size 1" in diameter, and place them the parchment paper. When they're all formed, place the entire baking sheet in the freezer for at least 30 minutes to allow them to chill. This will allow the melted chocolate to adhere better.
- Prepare the melted chocolate five minutes prior to dipping the cookie mixture into the chocolate by melting the chocolate over a double boiler. If the chocolate is too thick, remove from the heat and add a few drops of oil and stir well.This will help thin out the chocolate.
- Add the lemon extract and food coloring and mix well; then dip each ball into the chocolate using a spoon and place back on the baking sheet. When the chocolate has started to harden on the balls, drizzle the extra melted chocolate over the top; then place the Oreo Lemon Drops back into the freezer for at least 1 hour until ready to serve.
Notes
Nutrition
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*Originally shared July 2013/Updated June 2020
Loretta M Beckner says
These Lemon Drop cookies are fabulous! Quite different from any other cookie I have made. The lemon flavor is wonderful without being overwhelming. I like being able to freeze them and take out what I want to serve....I'll be making these again and again, I'm sure. Thank you, Carrie!
Carrie's Experimental Kitchen says
They are a bit different and not overly sweet, which is why we love them as well! I'm so glad you liked the recipe, thanks for trying it and letting me know your thoughts!
Loretta M Beckner says
Thank you for your prompt reply! I look forward to making this recipe.
Loretta M Beckner says
I'd like to try this recipe, but first a couple of questions. I bought the Lemon Oreo Cookies (with a cream filling) and just realized this Lemon Twist version must be different (not sure if they're still available) from the ones I bought. I wonder if I can remove the filling and just use the cookie? Also, what is the amount (or weight) of the Lemon Twist Cookie package you recommend using? Thanks so much!
Carrie's Experimental Kitchen says
No, you got the right kind. It is the one with the cream filling. Chop them as is with the cream filling. The package was the standard size (1 pound 4 ounces). I hope you enjoy the recipe!
Carrie Farias says
Thank you all for entering and sharing all of these WONDERFUl lemon recipes. The winners have been notified and posted in the Rafflecopter link above.
Lynn U. says
Our favorite (main course item) is: http://www.foodnetwork.com/recipes/emeril-lagasse/lemon-chicken-recipe/index.html