Description
These Circus Animal Cookie Balls are a fun and colorful no-bake treat made by blending frosted circus animal cookies with cream cheese, then coating them in vibrant candy melts and almond bark. Perfect for parties or a sweet snack, they combine creamy, crunchy, and sugary textures with festive sprinkles for a delightful bite-sized dessert.
Ingredients
Scale
Cookie Ball Base
- 9 ounce package frosted circus animal cookies (Mother’s brand recommended)
- 6 ounces cream cheese, softened
Coating
- 6 ounces hot pink candy melts
- 6 ounces white almond bark
- Rainbow nonpareil sprinkles (optional garnish)
Instructions
- Crush the Cookies: Using a food processor, pulse the frosted animal cookies until small pieces form, then continue processing on low speed until finely crushed.
- Combine with Cream Cheese: Add the softened cream cheese slices into the processor with the crushed cookies and pulse until fully combined. Alternatively, mix cookie crumbs and cream cheese in a bowl with a handheld mixer until smooth.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to place the cookie balls on.
- Scoop Dough: Use a 1 ½ tablespoon cookie scoop to portion out the cookie ball dough.
- Shape Balls: Roll each scooped portion into a ball and place it on the prepared baking sheet. Repeat with remaining dough.
- Chill Balls: Refrigerate the baking sheet with cookie balls for 30 minutes to firm up.
- Melt Coatings: Place the hot pink candy melts and white almond bark each in separate microwave-safe bowls. Microwave in 30 second intervals, stirring between, until fully melted and smooth.
- Dip in Hot Pink Coating: Remove chilled cookie balls from refrigerator. Using a fork, dip half of the balls into the melted hot pink candy melts, tap off excess coating, and return to the lined baking sheet.
- Add Sprinkles: While the coating is still wet, sprinkle rainbow nonpareils over the dipped cookie balls.
- Dip in White Almond Bark: Repeat the dipping process for remaining cookie balls using the melted white almond bark and sprinkle with nonpareils.
- Final Chill: Refrigerate the coated cookie balls for an additional 30 minutes or until the coating is fully set. Keep refrigerated until ready to serve.
Notes
- Store leftover cookie balls in an airtight container in the refrigerator for up to 7 days.
- Freeze cookie balls in an airtight freezer-safe container for up to 1 month, separating layers with wax paper.
- Thaw frozen cookie balls overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 cookie ball
- Calories: 150
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg
