Ingredients
The following ingredients have 4 Servings
- 1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
- Butter and egg called for on cookie mix pouch
- 4 oz (half of 8-oz package) cream cheese, softened
- 2 cups semisweet chocolate chips
- 2 tablespoons shortening
- 48 Betty Crocker™ Candy Shoppe eyeballs
- Assorted candies, nuts and sprinkles for decorating (such as candy corn, orange and yellow M&M’s® candy-coated milk chocolate candies, Mike and Ike® original assorted soft fruit candy, pecan halves, sliced almonds, Betty Crocker™ chocolate sprinkles)
Instruction
- Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 20 minutes.
- In food processor, process half of the cookies until fine crumbs. Remove and set aside; continue and process remaining cookies to fine crumbs. Combine all of cookie crumb mixture in food processor. Add cream cheese. Process until well combined and can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 24 (1 1/2-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 30 minutes.
- In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 seconds. Stir; continue to microwave in 15-second increments until mixture can be stirred smooth.
- Remove one-third of cookie balls at a time from refrigerator. Place on second waxed paper-lined cookie sheet. Using 2 forks, dip and roll chilled cookie balls, one at a time, into melted chocolate; tap off excess chocolate. Return to lined cookie sheet, and immediately press in eyeballs. Decorate using candies, nuts and sprinkles as desired, using photo as a guide. Repeat with remaining cookie balls. If chocolate has cooled too much, reheat. Refrigerate about 15 minutes or until chocolate is set. Store covered in refrigerator.
