Circus Animal Cookie Balls
Circus Animal Cookie Balls taste like taking a trip back in time! Easy to make with the classic pink and white frosted sugar cookies mixed with cream cheese.
Servings: 16 1½ tablespoon cookie balls
Calories: 203kcal
Ingredients
- 9 ounce package frosted circus animal cookies I used Mother’s brand
- 6 ounces cream cheese softened
- 6 ounces hot pink candy melts
- 6 ounces white almond bark
- Rainbow nonpareil sprinkles optional garnish
Instructions
- Using a food processor, pulse the frosted animal cookies until they are broken into small pieces. Then, continue processing on low until finely crushed.9 ounce package frosted circus animal cookies
- Slice the cream cheese into the food processor. Pulse to completely combine the cream cheese and crushed animal cookies. (If you are not using a food processor, add the cookie crumbs and cream cheese to a medium size mixing bowl and use a handheld mixer to mix together until completely combined)6 ounces cream cheese
- Line a baking sheet with parchment paper.
- Use a 1 ½ tablespoon cookie scoop to scoop the cookie ball dough.
- Roll the scooped cookie ball dough into a ball and place on the prepared baking sheet. Repeat for the remaining cookie ball dough.
- Place the baking sheet in the refrigerator for 30 minutes to chill.
- Just before you are ready to coat the cookie balls, place the hot pink candy melts and white almond bark in a separate, small microwave safe bowl. Microwave the candy melts in 30 second increments until completely melted and smooth.6 ounces hot pink candy melts
- Remove the chilled cookie balls from the refrigerator. Use a fork to carefully dip half of the cookie balls into the melted hot pink candy melts, tapping the fork against the side of the bowl to remove any excess coating. Place the coated cookie balls back onto the lined baking sheet.
- Sprinkle the nonpareils over the coated cookie balls while the coating is still wet.Rainbow nonpareil sprinkles
- Repeat the process for the remaining cookie balls in the melted white almond bark, and sprinkling the nonpareils over them.6 ounces white almond bark
- Chill the coated cookie balls in the refrigerator for 30 minutes or until the coating is completely firm. Keep refrigerated until ready to serve.
Nutrition
