Ingredients

The following ingredients have 4 Servings
  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ snickerdoodle cookie mix
  • Butter, water and egg called for on cookie mix pouch
  • 4 oz cream cheese, softened
  • 14 oz vanilla-flavored candy coating (almond bark)

Instruction

  • Heat oven to 375°F. Set aside 1 tablespoon cinnamon sugar mixture from packet. Make drop cookies as directed on pouch. Cool completely, at least 15 minutes.
  • In food processor, process half of the cookies to fine crumbs. Remove and set aside; continue to process remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 42 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
  • In medium bowl, microwave candy coating uncovered on High 60 to 90 seconds or until it can be stirred smooth.
  • Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in coating. Return to lined cookie sheet; immediately sprinkle top with reserved cinnamon sugar. If coating has cooled too much, reheat. Repeat with second half of cookie balls. Store covered in refrigerator.