Peppermint Cookie Balls - Philadelphia Cream Cheese

Peppermint Cookie Balls - Philadelphia Cream Cheese

Prep Time

20 minutes

Total Time

1 hour 30 minutes

Yields

24

Directions

  1. RESERVE 1 Tbsp. chopped candy. Mix remaining candy with cream cheese and cookie crumbs until blended
  2. SHAPE into 48 (1-inch) balls. Freeze 10 min
  3. DIP cookie balls in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved candy
  4. REFRIGERATE 1 hour or until firm
  5. TIP: How to Soften Cream Cheese: Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese
  6. TIP: How to Melt the Chocolate: Microwave the chocolate in microwaveable bowl on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec
  7. TIP: To easily coat the cookie balls with the melted chocolate, Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip. Place on baking sheet; let stand until chocolate coating is firm
  8. VARIATION: Use BAKER’S White Chocolate

Ingredients

  • 1/3 cup finely chopped candy canes (about 6 small), divided
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 36 vanilla creme-filled chocolate sandwich cookies, finely crushed
  • 4 pkgs. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted