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Peanut Butter Cup Cookie Balls
Peanut Butter Cup Cookie Balls

Peanut Butter Cup Cookie Balls

1 Hr(s) 30 Min(s)
30 Min(s) Prep
1 Hr(s) Cook
Try these Peanut Butter Cup Cookie Balls. With chocolate, peanut butter and cream cheese, these Peanut Butter Cup Cookie Balls are extra scrumptious.
What You Need
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40 servings
Original recipe yields 40 servings
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (16 oz.) peanut butter sandwich cookies, finely crushed (about 3-1/2 cups)
1/4 cup creamy peanut butter
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
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Let's Make It
1
Mix cream cheese, cookie crumbs and peanut butter until blended.
2
Shape into 40 (1-inch) balls. Place in single layer on waxed paper-covered rimmed baking sheet. Freeze 10 min.
3
Dip balls in chocolate; return to baking sheet. Refrigerate 1 hour or until firm. Keep refrigerated.
Kitchen Tips
Tip 1
Size Wise
With their built-in portion control, these little cookie balls can help you keep tabs on portions.
Tip 2
How to Store
Store in tightly covered container in refrigerator.
Tip 3
How to Make Cookie Crumbs
Crushing peanut butter sandwich cookies is a cinch with a rolling pin and a resealable plastic bag. Or, process the cookies in a food processor or blender.
Tip 4
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.
Tip 5
How to Melt Chocolate
Place chocolate in microwaveable bowl. Microwave on HIGH 2 min. or until chocolate is completely melted, stirring every 30 sec.
Tip 6
How to Easily Dip Cookie Balls
To easily coat cookie balls with the melted chocolate, add cookie balls, in batches, to bowl of melted chocolate. Use 2 forks to roll cookie balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place cookie balls on prepared baking sheet; refrigerate until firm.
Tip 7
How to Make Cookie Pops
Shape cream cheese mixture into balls as directed. Dip 1 lollipop stick in melted chocolate, then insert chocolate-dipped end into center of 1 cookie ball. Place on prepared baking sheet as directed. Repeat with remaining cookie balls. Freeze 10 min. Dip balls in remaining chocolate; return to baking sheet. Refrigerate 1 hour or until chocolate coating is firm.
Nutrition
Calories
120
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 70mg
3%
Total Carbohydrates 14g
5%
Dietary Fibers 0.5079g
2%
Sugars 8g
16%
Protein 2g
4%
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
40 servings, 1 cookie ball each.
* 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.
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