CHIPS AHOY! Toffee Cookie Balls

CHIPS AHOY! Toffee Cookie Balls

Prep time30 min
Total time2hr 0min
ServingsMakes 21 servings, 2 cookie balls (42 g) each.
  • 1 pkg. (250 g) brick cream cheese, softened
  • 1 pkg. (350 g) Chips Ahoy! Original Cookies, finely crushed, divided
  • ¼ cup chopped chocolate-covered toffee bar, divided
  • 2 pkg. (225 g each) semi-sweet baking chocolate, broken into pieces
  • Mix cream cheese, cookie crumbs and 2 Tbsp. toffee until well blended. Shape into 42 (1-inch) balls. Refrigerate 30 min.
  • Melt chocolate as directed on package. Dip balls in chocolate; place on parchment- or waxed paper-covered baking sheet. Lightly press remaining toffee into tops of balls.
  • Refrigerate 1 hour or until firm.
Recipe Tips
  • How to Easily Dip Cookie 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.
  • How to Store
    Store in tightly covered container in refrigerator.
  • Size-Wise
    Sweets can add enjoyment to a balanced diet, but choose an appropriate portion.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 15g 
   Saturated 9g 
Cholesterol 20mg 
Sodium 140mg 
Carbohydrate 26g 
   Fibre 2g 
   Sugars 18g 
Protein 3g 
Vitamin A4 %DV
Vitamin C0 %DV
Calcium6 %DV
Iron10 %DV

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