Toffee Cookie Balls

69  Ratings
  • 30 min prep
  • 1 hr 40 min total
  • Makes 2-1/2 doz. or 30 servings, 1 cookie ball each.

Toffee Cookie Balls Recipe


  • 4 oz. brick cream cheese, softened
  • 16 CHIPS AHOY! Cookies, finely crushed
  • 1/3 cup chopped chocolate-covered toffee bars, divided
  • 3 pkg. (4 oz. each) semi-sweet baking chocolate


  • Mix  cream cheese, cookie crumbs and 3 Tbsp. toffee until blended.
  • Shape  into 30 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min.
  • Melt  semi-sweet chocolate as directed on package. Line shallow pan with waxed paper. Dip cookie balls into melted chocolate; place in single layer in prepared pan. Lightly press remaining toffee into tops of balls.
  • Refrigerate  1 hour or until firm.

Recipe Tips

Size-WiseWith their built-in portion control, these cookie balls can be enjoyed on occasion. Just remember to keep tabs on portions.

How to StoreStore in tightly covered container in refrigerator.

How to Easily Dip Cookie BallsTo easily coat the 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. Refrigerate until firm.


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 40 mg
    • Carbohydrate 13 g
    • Dietary fiber 1 g
    • Total sugars 9 g
    •     Includes added sugars 8 g
    • Protein 1 g
    • Vitamin A 2 %DV
    • Vitamin C 0 %DV
    • Vitamin D 0 %DV
    • Calcium 0 %DV
    • Iron 4 %DV
    • Potassium 2 %DV
    • n/a indicates that data is not available

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