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.

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