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Cookie Balls

on October 30, 2012

I thought, by now, everyone had heard of “cookie balls.” I stand corrected. I made a comment about them and had, at least, a half dozen people ask “what are those?” So I thought I should post the recipe for the others out there that have never heard of these little morsels of chocolatey delight.

Cookie Balls


  • 1-8oz. package of Cream Cheese, room temperature
  • 36 Sandwich Cookies (like Oreos), finely crushed (about 3 cups)
  • 16 oz. Semi-Sweet Chocolate, melted (I added a bit of canola oil, about 1/2 tsp. to thin the chocolate and give it a nice shine when it re-hardened).


  • Mix the cookie crumbs and cream cheese until well mixed.
  • Shape into appx. 36 balls (you can do this with a melon baller or roll them by hand to get them round).
  • Either on wax papered or on a non-stick sprayed plate, freeze the balls about 10 minutes (or in the fridge for about 30 minutes) until they’re very cold and hard.
  • Melt the chocolate (double boiler, stove top, microwave, whatever method you prefer).
  • Dip the balls into the chocolate and return to the wax papered or non-stick sprayed plate (I find this part to be a bit messy. However, you also get to lick the chocolate off your fingers so it’s worth the risk…).
  • Refrigerate 1 hour or until firm.

I’ve also done these with Peanut Butter sandwich cookies, have used white chocolate instead of semi-sweet. Before the coating hardens, you can add sprinkles, coconut, chopped nuts, small candies, dust with powdered sugar — be creative!

Recipe courtesy of Kraft Foods


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