Ingredients
Nutrition per serving
- Calories
- 150
- Protein
- 2 g
- Carbs
- 17 g
- Fat
- 9 g
- Saturated fat
- 4 g
- Fiber
- 0 g
- Sugar
- 12 g
- Sodium
- 90 mg
Estimated from USDA data for 1 of 30 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Blitz the cookies, filling and all, in a food processor to fine crumbs. Set aside 2 tablespoons of crumbs for the tops.
Add the cream cheese and pulse until the mixture comes together into one smooth, dark dough.
Roll into 30 balls about 1 inch across, set them on a parchment-lined sheet and freeze to firm up while you melt the chocolate.
Microwave the white chocolate wafers in 30-second bursts, stirring each time, until smooth.
Dip each ball with a fork, tap off the excess and set back on the parchment. Sprinkle with the saved crumbs or sprinkles before the coating sets.
Let the coating set for a few minutes, or pop them in the fridge, then serve.
Tips
- Firm balls are much easier to dip; if they soften, put them back in the freezer for a few minutes.
- Melting wafers set glossy and hard. If you use white chocolate chips, add 1 tsp coconut oil.
- Keep in the fridge in an airtight container for up to a week.
Made it? Rate it
Tap a star to rate this recipe.
Gear that helps
- Food processor Chops and blends in seconds.
- Cookie scoop Same-size cookies that bake evenly.
- Parchment paper sheets Nothing sticks and cleanup is a wipe.
As an Amazon Associate, Flash Recipe earns from qualifying purchases. Buying through these links costs you nothing extra.
