Circus Animal Cookie Balls

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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.

Prep Time20

Cook Time4

Chill time1

Total Time1 24

Course: Dessert

Cuisine: American

Servings: 1½ tablespoon cookie balls

Calories: 203kcal

Author: Jennifer Fishkind

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.

Notes

Storage :

To Store: Store any leftover cookie balls in an airtight container in the refrigerator for up to 7 days.
To Freeze: You can freeze the cookie balls in an airtight freezer-safe container for up to 1 month. Separate any layers with wax paper. Allow the cookie balls to thaw overnight in the refrigerator before serving.

Tips :

If you don't have a blender or food processor, you can place your Oreo cookies in a Ziploc bag and crush them with a rolling pin.
If you are not using a food processor to make the cookie dough mixture, add the cookie crumbs and cream cheese to a medium size mixing bowl and use a hand mixer or a stand mixer with paddle attachment to combined them.
When rounding your truffles, be sure to wash your hands a few times in between. The cookie mixture will best form balls when rolled with clean hands.
The best method for coating these balls in melted chocolate is to use a fork and gently tap any excess chocolate on the side of the bowl. I like to use a toothpick to remove the excess from the bottom of the fork and then gently push the ball onto the parchment paper-lined cookie sheet.

Nutrition