Ingredients for Coated Cookie Drops
- Chocolate Sandwich Style Cookies
- 4 ounces (113g) softened cream cheese
- 8 ounces (227g) white candy coating (like almond bark)
- Chocolate Flavored Candy Coating
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How to Make Coated Cookie Drops
- Preheat oven to 350°F (175°C).
- In a food processor, pulse 1 ½ cups of your favorite cookies until finely crushed. Transfer to a medium bowl.
- In a separate bowl, beat together 4 ounces (113g) of softened cream cheese and 1 teaspoon of vanilla extract until smooth and creamy.
- Add the crushed cookies to the cream cheese mixture and mix well until thoroughly combined.
- Roll the mixture into 3/4-inch balls. Place them on a baking sheet lined with parchment paper.
- Refrigerate the cookie balls for at least 1 hour, or until firm.
- In separate microwave-safe bowls, melt 8 ounces (227g) of white candy coating and 8 ounces (227g) of milk chocolate candy coating according to package directions. Stir until smooth.
- Dip half of the chilled cookie balls into the white candy coating, ensuring they are fully coated. Place them back on the parchment-lined baking sheet.
- Dip the remaining cookie balls into the melted milk chocolate, ensuring they are fully coated. Place them on the baking sheet.
- Refrigerate the coated cookie balls for at least 30 minutes, or until the candy coating has completely hardened.
- Once hardened, drizzle with remaining melted candy coatings in festive colors (optional) for an extra touch of holiday flair.
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
258g
Fat
102g
Carbs
29g
