Who Wants More Cookie Balls? Here Are 8 More Recipes!!

I already showed you how to make ‘Cool Mint Oreo Cookie Balls‘ – a recipe I learned while visiting Kraft’s Test Kitchens in Chicago a few weeks ago. Now you get to see the following variations! One is better than the next.

Toasted Coconut-Golden OREO Cookie Balls
Prep Time: 30 min. plus refrigerating | Makes: 3-1/2 doz. or 42 servings, 1 truffle each.

What You Need

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 32 Golden OREO Cookies, finely crushed (about 3 cups)
  • 1-1/2 cups BAKER’S ANGEL FLAKE Coconut, toasted, divided
  • 2 pkg. (6 squares each) BAKER’S White Chocolate, melted

Make It

  • MIX cream cheese, cookie crumbs and 1 cup coconut until well blended.
  • SHAPE into 42 (1-inch) balls. Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining coconut.
  • 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.

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NUTTER BUTTER 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
  • 24 NUTTER BUTTER Cookies, finely crushed (about 3 cups)
  • 2 pkg. (6 squares each) BAKER’S White Chocolate, melted
  • 1/4 cup creamy peanut butter
  • 24 Mini NUTTER BUTTER Peanut Butter Sandwich Cookies, cut crosswise in half

Make It

  • MIX cream cheese and cookie crumbs until well blended.
  • SHAPE into 48 (1-inch) balls. Mix chocolate and peanut butter until well blended. Dip balls in chocolate mixture; place in single layer in shallow waxed paper-lined pan. Top each ball with 1 mini cookie half.
  • REFRIGERATE 1 hour or until firm.

How to Store: Store in tightly covered container in refrigerator.

How to Make Cookie Crumbs: Crushing 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.

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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.

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TEDDY GRAHAMS-Cinnamon Cookie Balls
Prep Time: 30 min. plus refrigerating | Makes: 2 doz. or 24 servings, 1 cookie ball each.
What You Need

  • 1 pkg. (8 oz.) PHILADELPHIA Honey Nut Flavor Cream Cheese Spread
  • 2-1/3 cups TEDDY GRAHAMS Cinnamon Graham Snacks, finely crushed (about 1-1/2 cups)
  • 1-1/2 pkg. (8 squares each) BAKER’S Semi-Sweet Chocolate (12 squares), melted
  • 1/2 cup cinnamon red hot candies, crushed

Make It

  • MIX cream cheese and graham crumbs until well blended.
  • SHAPE into 24 (1-inch) balls. Dip in chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with crushed candies.
  • REFRIGERATE 1 hour or until firm.

How to Store: Store in tightly covered container in refrigerator.

How to Make Graham Crumbs: Crushing the TEDDY GRAHAMS Graham Snacks is a cinch with a rolling pin and a resealable plastic food storage bag. Or, process the grahams 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.

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TEDDY GRAHAMS-Honey Nut Cookie Balls
Prep Time: 30 min. plus refrigerating | Makes: 2 doz. or 24 servings, 1 cookie ball each.
What You Need

  • 1 pkg. (8 oz.) PHILADELPHIA Honey Nut Flavor Cream Cheese Spread
  • 2-1/3 cups TEDDY GRAHAMS Honey Graham Snacks, finely crushed (about 1-1/2 cups)
  • 2 pkg. (6 squares each) BAKER’S White Chocolate, melted
  • 1/2 tsp. ground cinnamon
  • 2 squares BAKER’S Semi-Sweet Chocolate, melted

Make It

  • MIX cream cheese and cracker crumbs until well blended. Mix white chocolate and cinnamon until well blended.
  • SHAPE cream cheese mixture into 24 (1-inch) balls. Dip in white chocolate mixture; place in shallow waxed paper-lined pan. Drizzle with melted semi-sweet chocolate.
  • REFRIGERATE 1 hour or until firm.

How to Store: Store in tightly covered container in refrigerator.

How to Make Graham Crumbs: Crushing the TEDDY GRAHAMS Graham Snacks is a cinch with a rolling pin and a resealable plastic food storage bag. Or, process the grahams 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.

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Ginger Snaps Cookie Balls
Prep Time: 30 min. plus refrigerating | Makes: 2-1/2 doz. or 30 servings, 1 cookie ball each.
What You Need

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 40 NABISCO Ginger Snaps, finely crushed (about 2-1/4 cups), divided
  • 2 pkg. (8 squares each) BAKER’S Semi-Sweet Chocolate, melted

Make It

  • MIX cream cheese and 2 cups cookie crumbs until well blended.
    SHAPE into 30 (1-inch) balls. Dip in chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining crumbs.
    REFRIGERATE 1 hour or until firm.

How to Store: Store in tightly covered container in refrigerator.
How to Make Ginger Snap Crumbs: Crushing NABISCO Ginger Snaps is a cinch with a rolling pin and a resealable plastic food storage bag. Or, process the ginger snaps in your food processor or blender.
How to Easily Dip Cookie Balls: To easily coat cookie balls with the melted chocolate, add cookie balls, in batches, to bowl of melted chocolate. Use 2 forks to roll cookie balls in chocolate until evenly coated. Remove cookie balls with forks, letting excess chocolate drip back into bowl. Place cookie balls in prepared pan; let stand until firm.

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NILLA-Strawberry Cookie Balls
Prep Time: 30 min. plus refrigerating | Makes: 2 doz. or 24 servings, 1 cookie ball each.
What You Need

  • 1 pkg. (8 oz.) PHILADELPHIA Strawberry Cream Cheese Spread, softened
  • 50 NILLA Wafers, finely crushed (about 1-2/3 cups)
  • 10 drops red food coloring, divided
  • 2 pkg. (6 squares each) BAKER’S White Chocolate, melted

Make It

  • MIX cream cheese, cookie crumbs and 4 drops food coloring until well blended.
  • SHAPE into 24 (1-inch) balls. Mix chocolate and remaining food coloring until well blended. Dip balls in chocolate; place in single layer in shallow waxed paper-lined pan.
  • REFRIGERATE 1 hour or until firm.

How to Store: Store in tightly covered container in refrigerator.
How to Make Wafer Crumbs: Crushing NILLA Wafers is a cinch with a rolling pin and a resealable plastic food storage bag. Or, process the wafers in your food processor or blender.
How to Easily Dip Cookie Balls: To easily coat cookie balls with the melted chocolate, add cookie balls, in batches, to bowl of melted chocolate. Use 2 forks to roll cookie balls in chocolate until evenly coated. Remove cookie balls with forks, letting excess chocolate drip back into bowl. Place cookie balls in prepared pan; let stand until firm.

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NILLA-Banana Cookie Balls
Prep Time: 30 min. plus refrigerating | Makes: 3 doz. or 36 servings, 1 cookie ball each.
What You Need

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 60 NILLA Wafers, finely crushed (about 2 cups)
  • 1/3 cup mashed ripe bananas
  • 2 pkg. (6 squares each) BAKER’S White Chocolate, melted
  • 8 drops yellow food coloring
  • 1/3 cup finely chopped PLANTERS Pecans
  • 2 squares BAKER’S Semi-Sweet Chocolate, melted

Make It

  • MIX cream cheese, cookie crumbs and bananas until well blended.
  • SHAPE into 36 (1-inch) balls. Mix white chocolate and food coloring. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with nuts; drizzle with semi-sweet chocolate.
  • REFRIGERATE 1 hour or until firm.

How to Store: Store in tightly covered container in refrigerator.
How to Make Wafer Crumbs: Crushing NILLA Wafers is a cinch with a rolling pin and a resealable plastic food storage bag. Or, process the wafers 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.

5 comments

  1. Kelly

    You had me at “Nutter Butter”! LOL I can’t wait to try some of these recipes. Thanks for posting them!

  2. Anonymous

    “One is better than the next???” Are you saying the recipes get progressively worse?

  3. Karen

    Thanks so much for the great ideas using mashed bananas and/or flavored cream cheeses to make cookie balls. What great ideas! I’ve been looking for alternatives for cream cheese in cookie ball recipes. I LOVE cream cheese, but for some reason, I just don’t care for it in cookie balls. You can also substitute peanut butter for cream cheese, btw. And I found another recipe that uses Jell-O Instant Pudding prepared with 1/2 cup of milk in place of the cream cheese. Thanks again. :-)

  4. Katelyn M

    I’ve been doing some research and I’m wondering if anyone has thought of my idea……regular cream cheese with nilla waffles, rolling the balls in a finely ground graham cracker crumbs and then covering in chocolate? …possibly cherry in the middle? ….I wana find a recipe to follow so I know that it works