A cherry on top is nice. But a cherry inside? That's spectacular—especially when it's inside a creamy, chocolatey cookie ball!
What You Need
Original recipe yields 40 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
36 OREO Cookies, finely crushed
40 maraschino cherries, patted dry
3 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted
8 drops red food coloring
2 tsp. red colored sugar
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Let's Make It
Mix cream cheese and cookie crumbs until blended.
Shape into 40 (1-1/4-inch) balls; press to flatten. Top each with cherry; wrap cream cheese mixture around cherry to completely enclose cherry. Re-roll into balls. Freeze 10 min.
Mix melted chocolate and food coloring until blended. Dip balls in chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with sugar. Refrigerate 1 hour or until firm.
How to Easily Dip Cookie Balls
To easily coat cookie 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 on prepared baking sheet; let stand until chocolate coating is firm.
How to Store
Store in tightly covered container in refrigerator.
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.