prep: 30 min. plus refrigerating
makes: 21 servings.

what you need

• 1pkg. (350 g) Chips Ahoy! Cookies, finely crushed, divided
• 1pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 2pkg. (8 squares each) Baker's Semi-Sweet Chocolate

make it

1.Remove 1 Tbsp. cookie crumbs; set aside. Mix cream cheese and remaining cookie crumbs until well blended. Shape into 42 (1-inch) balls. Refrigerate 30 min.

2. Melt chocolate squares as directed on package. Dip balls in chocolate; place on parchmentor waxed paper-covered baking sheet.

3.Sprinkle with reserved cookie crumbs. Refrigerate 1 hour or until firm. how to store: Store in a tightly covered container in the refrigerator.





OREO Cookie Balls: Substitute 1 pkg. (350 g) Oreo Cookies for the Chips Ahoy! Cookies.

Peanut Butter Cookie Balls: Substitute 1 pkg. (350 g) Pirate Oatmeal Peanut Butter Cookies for the Chips Ahoy! Cookies.