cookie balls

Be the hero of the dinner party with BAKER'S Chocolate &amp; Bacon Truffles! Guests will be impressed with these uniquely sweet and savory bacon truffles.

Baker'S Chocolate &Amp; Bacon Truffles

OSCAR MAYER Thick Cut Bacon

brown sugar

whipping cream

pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate, chopped

Tbsp. butter, softened

corn syrup

pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped

BAKER'S Chocolate &amp; Bacon Truffles

Place bacon in single layer on foil-covered rimmed baking sheet; sprinkle with sugar. Bake 20 to 22 min. or until bacon is crisp. Drain bacon on paper towels. Discard all but 1 Tbsp. drippings from baking sheet; reserve for later use.

Bring cream to boil in medium saucepan on medium heat; remove from heat. Add next 3 ingredients; stir until chocolate is completely melted and mixture is well blended. Crumble bacon. Add 1/2 cup to chocolate mixture; mix well. Freeze 1 to 2 hours or until firm.

Roll chocolate mixture into 24 balls; place on waxed paper-covered rimmed baking sheet. Freeze 20 min.

Melt semi-sweet chocolate as directed on package. Stir in reserved bacon drippings. Dip chocolate balls, 1 at a time, in semi-sweet chocolate mixture, turning to evenly coat each ball. Return to prepared baking sheet. Drizzle with any remaining melted chocolate. Sprinkle with remaining bacon. Refrigerate 30 min. or until chocolate coating is firm.

Sugar Cookie Truffles are made with crushed sugar cookies, cream cheese, and vanilla melting wafers for a perfectly smooth coating. Only 4 ingredients needed for this delicious truffle recipe.

Sugar Cookie Truffles

sugar sugar

cream cheese (softened)

red & green sprinkles

Line a cookie sheet with parchment paper or tin foil.

Put the sugar cookies into a food processor (or do as many as you can fit) and pulse until it&#039;s really fine crumbs. * If you don&#039;t have a food processor or food chopper you could put the cookies into a gallon-sized Ziploc bag and crush them with a meat pounder or something else heavy. You want the cookies in really fine crumbs so it&#039;s best to use a food processor OR just make sure you crush them really well if you&#039;re doing it by hand.

Add the sugar cookie crumbs and softened cream cheese into a mixing bowl. Use a spoon to combine it together really well. * I use a spoon first and then use my clean hands to really mix up and make sure it&#039;s combined well.

Take about 1 tablespoon of dough (or smaller if you prefer) and roll it into a ball and place it on the prepared cookie sheet. Place the truffle balls into the freezer for 10 minutes.

While truffles are in the freezer prepare the coating. Microwave the melting wafers, in a microwave safe bowl or measuring cup, according to package directions. It should be about 2 minutes cook time, at 50% power, stirring every 30 seconds. * I place the melting wafers into a 2-cup glass measuring cup.

Use a plastic fork with the two center prongs broken off to dip the truffles. Working one truffle at a time, place it in the melted wafers and coat it completely, tap the fork against the side of the bowl to let any excess come off, and then put it back on the cookie sheet. Repeat with the remaining truffles. * It helps to use a toothpick to help glide the truffle off of the fork onto the cookie sheet.

Place the coated truffles back in the freezer for 5 minutes.

Take the extra melted wafers and put it into a Ziploc sized bag. Cut a small corner off and drizzle it over the truffles and then immediately sprinkle some sprinkles over the truffle.

Store the truffles in the fridge until ready to serve or eat. Store leftovers in the fridge as well.

Add peppermint flavor to some already-fantastic cookie balls with Peppermint Cookie Balls. These Peppermint Cookie Balls feature candy canes, so you know they're festive.

Peppermint Cookie Balls

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

vanilla creme-filled chocolate sandwich cookies, finely crushed

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted

Reserve 1 Tbsp. chopped candy. Mix remaining candy with cream cheese and cookie crumbs until blended.

Shape into 48 (1-inch) balls. Freeze 10 min.

Dip cookie balls in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved candy.

Crush your chocolate sandwich cookies to make Chocolate Cookie Balls! So rich and creamy, you'll find yourself hanging out by the dessert table for these cookie balls.

Chocolate Cookie Balls

vanilla creme-filled chocolate sandwich cookies, finely crushed, divided

Mix cream cheese and 3 cups cookie crumbs until blended.

Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining cookie crumbs.

Put a patriotic stamp on dessert with American Spirit Cookie Balls! Red, white &amp; blue sprinkles decorate these American Spirit Cookie Balls.

American Spirit Cookie Balls

Tbsp. red, white and blue multi-colored sprinkles

Mix cream cheese and cookie crumbs until blended.

Shape into 48 (1-inch) balls. Freeze 10 min. Dip in melted chocolate; place on waxed paper-covered rimmed baking sheet. Top with sprinkles.

Honey graham crackers and honey nut-flavored cream cheese give these white chocolate-dipped cookie balls their sweet and subtle scrumptiousness.

Honey Nut Cookie Balls

cinnamon

pkg. (8 oz.) PHILADELPHIA Honey Pecan Cream Cheese Spread

bear-shaped honey graham snacks, finely crushed (about 1-1/2 cups)

BAKER'S Semi-Sweet Chocolate, melted

Mix white chocolate and cinnamon until blended.

Combine cream cheese spread and graham crumbs; shape into 24 (1-inch) balls. Dip in white chocolate mixture; place in single layer in shallow waxed paper-lined pan. Drizzle with semi-sweet chocolate.

Feel like a millionaire in your own home when you share these Cool Mint Cookie Balls. You'll love these mint cookie balls and everyone else will too.

Cool Mint Cookie Balls

(3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

pkg. (15.25 oz.) mint creme-filled chocolate sandwich cookies, finely crushed (about 4 cups)

green food coloring

Tbsp. chocolate sprinkles

Shape into 40 (1-inch) balls; place in single layer in shallow waxed paper-lined pan. Freeze 10 min. Mix melted chocolate and food coloring until blended. Dip cookie balls, 1 at a time, in chocolate; return to prepared pan. Top with sprinkles.

Enjoy our Double-Peanut Butter Balls. Our sweet and yummy Double-Peanut Butter Balls are sure to please PB lovers of all ages.

Double-Peanut Butter Balls

peanut butter sandwich cookies, finely crushed (about 3 cups)

peanut butter

mini peanut butter creme-filled sandwich cookies, cut crosswise in half

Shape into 48 (1-inch) balls; place in single layer in shallow waxed paper-lined pan. Freeze 10 min.

Mix chocolate and peanut butter until blended. Dip balls in chocolate mixture; return to prepared pan. Top each ball with 1 mini cookie half.

What do you need to make spicy &amp; elegant Gingersnaps Cookie Balls? Just cream cheese, gingersnaps &amp; chocolate. These Gingersnaps Cookie Balls are easy!

Gingersnaps Cookie Balls

gingersnaps, finely crushed (about 2-1/4 cups), divided

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted

Mix cream cheese and 2 cups cookie crumbs until blended.

Shape into 30 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip in chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining crumbs.

Refrigerate 1 hour or until firm. Keep refrigerated.

Sweeten up your day when you make these Chocolate-Dipped Peanut Butter Cookie Balls. These no-bake Chocolate-Dipped Peanut Butter Cookie Balls are perfect for potlucks, cookouts, family gatherings and more!

Chocolate-Dipped Peanut Butter Cookie Balls

butter or margarine, softened

sugar

vanilla wafers, finely crushed, divided (about 2-1/4 cups)

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (12 oz.), melted

Beat butter and peanut butter in large bowl with mixer until blended. Gradually add sugar, then 2 cups wafer crumbs, mixing well after each addition.

Shape into 42 (1-inch) balls; freeze 10 min.

Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining wafer crumbs. Refrigerate 1 hour or until firm.

Make these Red Velvet Cookie Balls with cream cheese and crushed cookies. Dip these Red Velvet Cookie Balls into melted chocolate for a romantic treat.

Red Velvet Cookie Balls

vanilla creme-filled vanilla sandwich cookies, finely crushed

red food coloring

Tbsp. red sprinkles

Mix cream cheese, cookie crumbs and food coloring until blended.

Shape into 48 (1-inch) balls. Freeze 10 min. Dip in melted chocolate; place on waxed paper-covered baking sheet. Top with sprinkles.

Delightful little cookie balls made with eggnog, nutmeg, and cinnamon.

Eggnog Cookie Balls

oz crunchy butter cookies**

nutmeg

eggnog

Coating:

almond bark

Keebler

Double boiler

Scoop (1/2 Tbsp one will work)

Pulse butter cookies in a blender until all just crumbles.

In a large mixing bowl, mix cookie crumbs, cinnamon, eggnog, and fresh grated nutmeg until completely mixed and looks like cookie dough.

Use a cookie scoop to scoop out the dough and roll them into a ball. Refrigerate for at least an hour. (You can also do this overnight.)

Heat up double boiler over medium heat and melt almond bark. Stir melted almond bark and fresh grated nutmeg. Turn off heat and coat each cookie ball in nutmeg almond bark. Using a fork, dip each ball into almond bark, covering it completely. Gently shake off excess coating by moving the fork up or down and gently tapping the fork on the side of the double boiler.

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Top Tags

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Sugar Cookie Truffles

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Cool Mint Cookie Balls

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The most viewed cookie balls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine