Halloween Monster Cookie Balls
Halloween Monster Cookie Balls
1 Hr(s) 40 Min(s) (incl. refrigerating)
30 Min(s) Prep
1 Hr(s) 10 Min(s) Cook
Create an easy-to-make Halloween treat with these monster cookie balls. Halloween Monster Cookies Balls will be the new favorite at your Hallows Eve bash!
What You Need
Select All
48 servings
Original recipe yields 48 servings
36 oblong vanilla creme-filled sandwich cookies, finely crushed
suggested decorations: chocolate sprinkles, miniature semi-sweet chocolate chips or colored decors
Let's Make It
1
Mix cream cheese and cookie crumbs until blended.
2
Shape into 48 (1-inch) balls. Freeze 10 min. Meanwhile, melt 12 oz. white chocolate as directed on package.
3
Dip balls in melted chocolate; place in single layer on waxed paper-covered rimmed baking sheet. (Re-freeze balls if they become too soft to dip.) Refrigerate 1 hour or until firm.
4
Melt remaining chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air from bag; seal bag. Cut 1/8-inch piece from one bottom corner of bag. Squeeze bag to pipe chocolate onto each ball for the mummy's eyes; immediately add desired decorations for the eyeballs. Pipe remaining chocolate onto balls to resemble gauze strips. Refrigerate until firm.
Kitchen Tips
Tip 1
Size Wise
You'll know it's a special occasion when you get to enjoy a serving of these indulgent cookie balls.
Tip 2
For Easier Dipping
Use a toothpick to dip each cookie ball into melted chocolate; shake off excess chocolate, then place ball on waxed paper. This may leave just a small hole on top that can be covered with a tiny dab of chocolate.
Tip 3
Variation
Black Cat Pops: Prepare as directed, inserting 2 BAKER’S Semi-Sweet Chocolate Chips into each ball for the cat’s ears before coating with melted BAKER'S Semi-Sweet Chocolate. Refrigerate 1 hour. Add candies for the eyes, noses and whiskers, securing with remaining melted chocolate. Jack-o’-Lantern Pops: Prepare as directed, except coat balls with melted BAKER’S White Chocolate mixed with 20 drops yellow food coloring and 10 drops red food coloring. Refrigerate 1 hour. Add broken pretzel sticks for the stems and candies for the jack-o’-lanterns’ faces, securing with remaining melted chocolate.
Tip 4
Substitute
Prepare using regular vanilla creme-filled chocolate sandwich cookies.
Tip 5
How to Store
Store in tightly covered container in refrigerator.
Nutrition
Calories
110
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 55mg
2%
Total Carbohydrates 12g
4%
Dietary Fiber 0g
0%
Sugars 8g
16%
Protein less than 1g
2%
Vitamin A
2%
Vitamin C
0%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
48 servings
* 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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