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Festive White Chocolate Cookie Balls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 68 reviews
  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 30 cookie balls
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

These Christmas Sugar Cookie Balls are a festive and delightful treat combining soft cream cheese, sweet Lofthouse cookies, and rich white chocolate coating. Perfect for holiday parties, these bite-sized truffles are decorated with colorful Nonpareil sprinkles and optional red and green candy melt drizzles, making them both delicious and visually appealing.

Ingredients

Scale

Cookie Ball Mixture

  • 8 ounces cream cheese, softened
  • 20 Lofthouse cookies (two packages)

Coating and Decoration

  • 10 ounces Ghirardelli white chocolate melting wafers
  • Nonpareil sprinkles
  • Red and green candy melts (optional)

Instructions

  1. Cream Cheese Preparation: In a large mixing bowl, cream 8 ounces of softened cream cheese using a hand mixer until smooth and creamy, ensuring no lumps remain.
  2. Combine Cookies and Cream Cheese: Crumble 20 Lofthouse cookies directly into the bowl with the cream cheese. Beat the mixture well until fully combined and uniform in texture.
  3. Form Cookie Balls: Using a medium cookie scoop, portion out the mixture and roll each scoop between your palms to create smooth, even-sized balls. Place the formed balls onto a prepared baking tray lined with parchment paper.
  4. Chill the Cookie Balls: Refrigerate the cookie balls for 1 to 2 hours. This helps them set and maintain their shape during the dipping process.
  5. Melt White Chocolate: Place 10 ounces of Ghirardelli white chocolate melting wafers in a bowl. Microwave at 30-second intervals, stirring after each, until the chocolate is completely smooth and melted.
  6. Dip Cookie Balls: Using a fork, dip one cookie ball at a time into the melted white chocolate. Gently tap the fork on the bowl’s edge to remove excess chocolate. Place the dipped ball back onto parchment paper and immediately top with Nonpareil sprinkles.
  7. Optional Candy Melt Drizzle: If desired, wait for the white chocolate to set. Then microwave red and green candy melts in a piping bag using the low or defrost setting, massaging every 30 seconds to ensure even heating. Snip off a small tip and drizzle over the cooled coated cookie balls.
  8. Set the Coating: Place all decorated cookie balls in the refrigerator for at least 10 minutes so the coating hardens completely.
  9. Storage: Keep the cookie balls refrigerated in an airtight container until ready to serve.

Notes

  • Store leftovers refrigerated in an airtight container for up to 5 days to maintain freshness.
  • Allow sufficient chilling time for best results in shaping and coating.
  • Use parchment paper to prevent sticking during the dipping and coating process.
  • For even coating, gently tap off excess chocolate before adding sprinkles.
  • These treats make excellent holiday party favors or gifts.

Nutrition

  • Serving Size: 1 cookie ball
  • Calories: 120
  • Sugar: 14g
  • Sodium: 55mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 0.5g
  • Protein: 1g
  • Cholesterol: 15mg

Find it online: https://piesbypaula.com/festive-white-chocolate-cookie-balls-recipe/