Cappuccino Cookie Balls
Time1h 30min
Makes48 servings
Ingredients
- 1¼ tsp. instant coffee, divided
- 1 tsp. water
- 1 pkg. (8 oz.) brick cream cheese, softened
- 34 OREO Cookies, finely crushed (about 3 cups)
- 1¾ tsp. ground cinnamon, divided
- 3 pkg. (4 oz. each) white baking chocolate, melted
Putting it together
- 1.Add 1 tsp. coffee granules to water in large bowl; stir until dissolved. Add cream cheese, cookie crumbs and 1-1/2 tsp. cinnamon; mix well. Shape into 48 (1-inch) balls.
- 2.Crush remaining coffee granules with back of spoon; stir into melted chocolate. Dip balls in chocolate mixture; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining cinnamon.
- 3.Refrigerate 1 hour or until firm.
Tips and Tricks
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 a resealable plastic food storage bag. Or, process the cookies in your food processor or blender.
How to Easily Dip Balls:To easily coat balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until firm.
Nutrition Information
| Calories: | 90 |
| Total fat: | 5g |
| Saturated fat: | 3g |
| Cholesterol: | 5mg |
| Sodium: | 65mg |
| Total Carbohydrate: | 10g |
| Dietary fiber: | 0g |
| Total sugars: | 8g |
| Protein: | 1g |
| Calcium: | 2% DV |
| Iron: | 2% DV |