Description
These Circus Animal Cookie Balls are a delightful no-bake treat combining crushed frosted circus animal cookies and cream cheese, coated in colorful candy melts and almond bark, then decorated with rainbow nonpareil sprinkles. Perfect for parties, celebrations, or a fun sweet snack that’s easy to make and visually appealing.
Ingredients
Scale
Cookie Mixture
- 9 ounce package frosted circus animal cookies (Mother’s brand recommended)
- 6 ounces cream cheese, softened
Coating
- 6 ounces hot pink candy melts
- 6 ounces white almond bark
- Rainbow nonpareil sprinkles (optional garnish)
Instructions
- Crush Cookies: Using a food processor, pulse the frosted animal cookies until broken into small pieces, then continue processing on low speed until finely crushed.
- Combine Cream Cheese: Slice the softened cream cheese into the food processor and pulse until completely combined with the crushed cookies. If not using a food processor, mix crushed cookies and cream cheese in a bowl using a handheld mixer until fully combined.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to place the cookie balls on.
- Scoop Dough: Use a 1 ½ tablespoon cookie scoop to scoop out the cookie ball dough portion.
- Form Balls: Roll each scooped portion into a smooth ball and place on the lined baking sheet. Repeat with remaining dough.
- Chill Dough: Refrigerate the baking sheet with cookie balls for 30 minutes to firm up.
- Melt Coating: Just before coating, melt the hot pink candy melts and white almond bark separately in microwave-safe bowls in 30-second increments until smooth and fully melted.
- Dip Cookie Balls (Pink): Remove chilled cookie balls from refrigerator and carefully dip half into the melted hot pink candy melts using a fork; tap the fork against the bowl to remove excess coating. Return coated balls to the baking sheet.
- Decorate: While coating is still wet, sprinkle rainbow nonpareils over the dipped cookie balls for a festive touch.
- Dip Cookie Balls (White): Repeat the dipping and decorating process for the remaining cookie balls in the white almond bark coating.
- Final Chill: Refrigerate the coated cookie balls for 30 minutes or until the coating is completely firm. Keep refrigerated until ready to serve.
Notes
- Storage: Store leftover cookie balls in an airtight container in the refrigerator for up to 7 days.
- Freezing: Freeze cookie balls in an airtight freezer-safe container for up to 1 month. Separate layers with wax paper. Thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 cookie ball (approx. 35g)
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
