Here’s a special treat that you can make with kids at home and there is no baking required! Cookie Balls are the new cake balls, and when I went to Kraft Kitchens in Chicago, we were treated to this new treat and even got a chance to make them ourselves. It’s a great standard recipe that you can mix up by just changing the cookie, dip, and toppings, here are some of my favorites!
Cool Mint OREO Cookie Balls
Prep Time: 30 min. plus refrigerating | Makes: 40 servings, 1 cookie ball each.
What You Need
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (15.25 oz.) DOUBLE STUF OREO Cool Mint Creme Chocolate Sandwich Cookies, finely crushed (about 4 cups)
2 pkg. (6 squares each) BAKER’S White Chocolate, melted
6 drops green food coloring
2 Tbsp. chocolate sprinkles
Make It
MIX cream cheese and cookie crumbs until well blended.
SHAPE into 40 (1-inch) balls. Mix melted chocolate and food coloring until well blended. Dip balls in chocolate; place in single layer in shallow waxed paper-lined pan. Top with sprinkles.
REFRIGERATE 1 hour or until firm.
How to Store: Store in tightly covered container in refrigerator.
How to Make Cookie Crumbs: Crushing OREO Cookies is a cinch with a rolling pin and a resealable plastic food storage bag. Or, process the cookies in your food processor or blender.
How to Easily Dip Balls: To easily coat balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until firm.
NUTTER BUTTER-Banana Cookie Balls
Prep Time: 30 min. plus refrigerating | Makes: 4 doz. or 48 servings, 1 cookie ball each.
What You Need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
25 NUTTER BUTTER Cookies, finely crushed (about 3 cups)
1/3 cup mashed ripe bananas
2 pkg. (8 squares each) BAKER’S Semi-Sweet Chocolate, melted
1/2 cup PLANTERS COCKTAIL Peanuts, finely chopped
Make It
MIX cream cheese, cookie crumbs and bananas until well blended.
SHAPE into 48 (1-inch) balls. Dip in chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with nuts.
REFRIGERATE 1 hour or until firm.
How to Store: Store in tightly covered container in refrigerator.
How to Make Cookie Crumbs: Crushing the NUTTER BUTTER Cookies is a cinch with a rolling pin and a resealable plastic food storage bag. Or, process the cookies in your food processor or blender.
How to Easily Dip Balls: To easily coat balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until firm.
Let me know if you try these out and if you love them, I was so impressed how even just one cookie ball packed a punch of delicious flavor! I bet you’ll be the hit at your next party!
[…] Last year Stephanie from And Twins Make 5! and I attended this same conference and learned to make Cookie Balls and were positive that they needed to be included in this recipe. Crystal (Simply Being Mommy) and […]