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Desserts

Cappuccino Cookie Balls

Cappuccino Cookie Balls recipe
photo by:kraft
Made with cream cheese, crushed OREOs and instant coffee, these white chocolate-dipped Cappuccino Cookie Balls will please the coffee lovers on your list.
time
prep:
30 min
total:
1 hr 30 min
servings
total:
4 doz. or 48 servings, 1 cookie ball each
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What You Need

1-1/4
tsp.  MAXWELL HOUSE Instant Coffee, divided
1
tsp.  water
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
34
 OREO Cookies, finely crushed (about 3 cups)
1-3/4
tsp.  ground cinnamon, divided
3
pkg.  (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted

Make It

ADD 1 tsp. coffee granules to water in large bowl; stir until dissolved. Add cream cheese, cookie crumbs and 1-1/2 tsp. cinnamon; mix well. Shape into 48 (1-inch) balls.

CRUSH remaining coffee granules with back of spoon; stir into melted chocolate. Dip balls in chocolate mixture; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining cinnamon.

REFRIGERATE 1 hour or until firm.

Kraft Kitchens Tips

How to Store
Store in tightly covered container in refrigerator.
How to Make Cookie Crumbs
Crushing OREO Cookies is a cinch with a rolling pin and a resealable plastic food storage bag. Or, process the cookies in your food processor or blender.
How to Easily Dip Balls
To easily coat balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until firm.
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