Toffee Cookie Balls

57  Ratings
  • 30 min prep
  • 1 hr 30 min total
  • Makes 2-1/2 doz. or 30 servings, 1 cookie ball each.

Toffee Cookie Balls Recipe

Ingredients

  • 4 oz. (1/2 of 8-oz. pkg.) brick cream cheese, softened
  • 16 CHIPS AHOY! made with HEATH English Toffee, finely crushed (about 2 cups)
  • 1/4 cup chopped chocolate-covered toffee bar, divided
  • 3 pkg. (4 oz. each) semi-sweet baking chocolate, melted

Instructions

  • Mix  cream cheese, cookie crumbs and 2 Tbsp chopped toffee bar until well blended.
  • Shape  into 30 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip in chocolate; place in single layer in shallow waxed paper-lined pan. Lightly press remaining chopped toffee bar into tops of balls.
  • Refrigerate  1 hour or until firm.

Recipe Tips

Size-WiseThese cookie balls have their own-built in portion control and can be enjoyed on occasion but remember to keep tabs on portions.

How to StoreStore in tightly covered container in refrigerator.

How to Easily Dip Cookie BallsTo easily coat cookie balls with the melted chocolate, add cookie balls, in batches, to bowl of melted chocolate. Use 2 forks to roll cookie balls in chocolate until evenly coated. Remove cookie balls with forks, letting excess chocolate drip back into bowl. Place cookie balls in prepared pan; let stand until firm.

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Nutrition Information

Makes 2-1/2 doz. or 30 servings, 1 cookie ball each.

Nutrition per serving:

  • Calories 110 
  • Total fat 7 g
  • Saturated fat 4 g
  • Cholesterol 5 mg
  • Sodium 45 mg
  • Carbohydrate 12 g
  • Dietary fiber 1 g
  • Sugars 8 g
  • Protein 1 g
  • Vitamin A 0 %DV
  • Vitamin C 0 %DV
  • Calcium 0 %DV
  • Iron 2 %DV

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