Cappuccino Cookie Balls

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rate/review

prep time

30 min

total time

1 hr 30 min

makes

21 servings, 2 cookie balls (40 g) each

photo by:

kraft

recipe by: kraft

What You Need

1-1/4 tsp. Maxwell House Instant Coffee Original Roast, divided

1 tsp. water

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1-3/4 tsp. ground cinnamon, divided

1 pkg. (350 g) Oreo Cookies, finely crushed

2 pkg. (6 squares each) Baker's White Chocolate

Make It

ADD 1 tsp. coffee granules to water in large bowl; stir until dissolved. Add cream cheese, 1-1/2 tsp. cinnamon and cookie crumbs; mix well. Shape into 42 (1-inch) balls. Refrigerate 30 min.

MELT chocolate as directed on package. Crush remaining coffee granules with back of spoon; stir into melted chocolate. Dip balls in chocolate mixture; place on parchment- or waxed paper-covered baking sheet. Sprinkle with remaining cinnamon.

REFRIGERATE 1 hour or until firm.

kraft kitchens tips

How to Store

Store in tightly covered container in refrigerator.

How to Make Cookie Crumbs

Crushing OREO Cookies is a cinch with a rolling pin and resealable plastic food storage bag. Or, process the cookies in your food processor or blender.

How to Easily Dip Balls

To easily coat cookie balls with melted chocolate, add cookie balls, in batches, to bowl of melted chocolate. Then, use 2 forks to roll cookie balls in chocolate until evenly coated. Remove cookie balls with forks, letting excess chocolate drip back into bowl before placing balls on prepared baking sheet.