Chocolate cookie balls

Rich, fudgy, no-bake chocolate cookie balls made with crushed cookies, cocoa, and a creamy chocolate mixture. They’re easy to prepare and perfect for parties, holidays, or a quick sweet treat.

Ingredients

For the cookie balls:

• 2 cups (about 200 g) chocolate sandwich cookies or chocolate biscuits
• 4 oz (115 g) cream cheese, softened
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 2 tablespoons powdered sugar, optional
• ¼ teaspoon salt

For the chocolate coating:

• 8 oz (225 g) semi-sweet or dark chocolate, chopped
• 1 tablespoon coconut oil or shortening
• 2 tablespoons white or milk chocolate, optional, for drizzling

Optional toppings:

• Crushed chocolate cookies
• Unsweetened cocoa powder
• Chocolate sprinkles
• Shredded coconut
• Finely chopped pistachios or almonds
• Flaky sea salt

Directions

1. Prepare the cookies:
   Place the chocolate cookies in a food processor and pulse until they become very fine crumbs. You want a texture similar to damp sand.
2. Make the mixture:
   Add the softened cream cheese, cocoa powder, vanilla, powdered sugar, and salt to the cookie crumbs.
3. Process until everything is thoroughly combined and forms a thick, soft dough. If you don’t have a food processor, crush the cookies in a sealed bag with a rolling pin and mix everything together in a bowl using a sturdy spoon.
4. Chill the mixture:
   Cover the bowl and refrigerate for 20–30 minutes. Chilling makes the mixture much easier to roll.
5. Shape the balls:
   Scoop about 1 tablespoon of the mixture at a time and roll between your palms to form smooth balls.
6. Place the balls on a parchment-lined baking sheet or plate. You should get approximately 20–24 cookie balls depending on their size.
7. Chill again:
   Refrigerate the shaped balls for 15–20 minutes while preparing the chocolate coating.
8. Melt the chocolate:
   Place the chopped chocolate and coconut oil in a microwave-safe bowl. Microwave in 20–30-second intervals, stirring well after each interval, until completely smooth.

You can also melt the chocolate over a double boiler, stirring gently until smooth.

9. Coat the cookie balls:
   Using a fork or dipping tool, place each chilled cookie ball into the melted chocolate. Turn gently until completely coated.
10. Lift the ball out and allow excess chocolate to drip back into the bowl. Place it on parchment paper.
11. Decorate immediately:
    Before the coating sets, sprinkle with crushed cookies, sprinkles, coconut, or a small pinch of flaky sea salt.
12. Optional drizzle:
    Melt the white or milk chocolate and drizzle it over the finished cookie balls using a spoon or piping bag.
13. Chill:
    Place the tray in the refrigerator for at least 30 minutes, or until the chocolate coating is completely firm.
14. Serve chilled or allow the cookie balls to sit at room temperature for about 5–10 minutes before serving for a softer center.

Tips for the best chocolate cookie balls

• Use full-fat cream cheese for the firmest, creamiest texture.
• Don’t add too much cream cheese because the mixture can become too soft to roll.
• Chill the mixture before shaping for cleaner, smoother balls.
• If the mixture is too sticky, add a few more crushed cookies.
• If it is too dry, add 1 teaspoon of softened cream cheese at a time.
• Make sure the cookie balls are cold before dipping them into the chocolate.
• For an extra-rich flavor, use dark chocolate for the coating.
• Store them refrigerated until ready to serve.

Nut information

• The basic recipe can be made without peanuts or tree nuts.
• Chocolate sandwich cookies, chocolate, sprinkles, and coconut oil may have facility or cross-contact warnings, so check package labels carefully if serving someone with a nut allergy.
• Pistachios and almonds are optional and should be omitted for a nut-free version.
• Coconut is botanically a fruit rather than a tree nut, but coconut allergies can occur; omit it if necessary.
• For a severe allergy, use products specifically labeled according to the required allergen-free standard.

Nutrition estimate

Per cookie ball, based on 24 balls and without optional nuts:

• Calories: approximately 145
• Protein: 2 g
• Carbohydrates: 16 g
• Fat: 8 g
• Saturated fat: 5 g
• Sugar: 10 g
• Fiber: 1 g
• Sodium: approximately 75 mg

Q/S

Prep time: 20 minutes
Chilling time: 50–60 minutes
Coating time: 15 minutes
Total time: About 1½ hours
Yield: 20–24 cookie balls
Difficulty: Easy
Method: No-bake

Storage

Store the chocolate cookie balls in an airtight container in the refrigerator for up to 1 week. Place parchment paper between layers to prevent them from sticking together.

They can also be frozen for up to 2 months. Thaw them overnight in the refrigerator before serving.