We have tried to collect the most interesting and delicious recipes from all over the internet for you.

You can sign up for our subscription with new recipes.

Peppermint Oreo Cookie Balls

nd cookie crumbs until blended.
SHAPE into 48 (1-inch) balls

Grand Marnier Chocolate Cookie Balls (No Bake)

nto 1 inch balls (I used a small cookie scoop and then

Lemon Cookie Balls

br>Roll into 1 in balls, place on wax paper and

Oreo Cookie Balls

Using a blender or rolling pin, crumb Oreo cookies finely. Place into a large bowl.
Cut cream cheese until fully incorporated in cookies crumbs.
Place blended mixture in refrigerator for at least one hour.
Roll cookie balls into desired size.
Melt either, milk, white, dark chocolate in microwave and dip one ball at a time to coat using two spoons.
Place onto waxed paper on cookie sheet and place back into refrigerator until hardened.
Keep refrigerated until ready to serve.

Basic Cookie Dough With 6 Variations

ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat

Au Gratin Potato Balls

dip out mixture & roll into balls.
Roll the potato ball

No-Bake Chocolate Cookie Pops

re no large pieces of cookie remaining.
Line a baking

Hot Spinach Balls & Spicy Mustard Sauce

t room temperature.
Spinach Balls:
(MOST IMPORTANT) Please make

Cookie Mix Starter With Variations

nto balls.
Dip tops in sugar, and place on the cookie

Triple Chocolate Cookie Balls

Beat pudding mix and milk in medium bowl with whisk 2 minute Add cookie crumbs; mix well.
Shape into 42 (1-inch) balls. Freeze 10 minute Dip in semi-sweet chocolate; place in single layer in shallow waxed paper-lined pan.
Refrigerate 20 minute or until firm. Drizzle with white chocolate; refrigerate 10 minute or until firm.

Toasted Coconut-Golden Oreo Cookie Balls (Truffles)

Mix cream cheese, cookie crumbs and 1 cup toasted coconut until well blended. May need to chill.
Shape into 42 (1-inch) balls. Dip in melted chocolate or almond bark; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining coconut.
Refrigerate until firm, about 1 hour.

Care Bear'S Peanut Butter Balls

he mixture into walnut-sized balls (approx 1 tblsp.). Roll in

White Chocolate Cookie Dough Balls

Form 1 inch balls with the cookie dough. Refrigerate or put in the freezer to keep them very cold.
Melt white chocolate chips in a double boiler.
Coat cold cookie dough balls in melted chocolate and place on wax paper to harden. ( take only a few dough balls out of the fridge at a time so they will stay cold).
After chocolate has hardened they can be stored in any sealed container including ziploc bags.

Biscoff® Chocolate Cups

ith paper liners.
Mix cookie butter, confectioners' sugar, butter, and

Oreo® Balls

b>cookie crumbs and cream cheese together in a bowl; roll into balls

Cookie Butter Cookies

arge bowl until smooth. Add cookie butter and peanut butter; beat

Holiday Cookie Mix

he recipes in this collection.
Makes 22-23 cups cookie mix

Chocolate Rum Balls

Melt the chocolate on the stove, mix in remaining ingredients except coconut.
I find it easier to roll after it sits in the fridge overnight.
Roll into balls, size of your choice, and roll in fine ground Coconut.
Store in freezer.

Copycat Cinnabon Chocolate Chip Cookie Cinnamon Bun

roll out each log of cookie dough into a 8 x

Chocolate Chip Cookie Dough Stuffed Cupcakes

Cookie Dough Balls:
Whisk together the flour,

+