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.

Comments

  1. Becca says:

    Thank you…I think I just found an add-on to my dad’s Xmas gift!

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