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Mummy Cookie Balls

Mummy Cookie Balls recipe

You'll know it's a special occasion when you get to enjoy a serving of this indulgent cookie ball.

Recipe Ingredients


Suggested decorations


  1. Mix cream cheese and cookie crumbs until blended.
  2. Shape into 48 (1-inch) balls. Freeze for 10 minutes.
  3. Meanwhile, melt 12 ounces white chocolate as directed on package.
  4. Dip balls in melted chocolate; place in single layer on waxed paper-covered rimmed baking sheet. (Re-freeze balls if they become too soft to dip.) Refrigerate 1 hour or until firm.
  5. Melt remaining chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air from bag; seal bag. Cut 1/8-inch piece from one bottom corner of bag. Squeeze bag to pipe chocolate onto each ball for the mummy's eyes; immediately add desired decorations for the eyeballs. Pipe remaining chocolate onto balls to resemble gauze strips.
  6. Refrigerate until firm.
  7. Store in tightly covered container in refrigerator.

prep: 30 min
total: 1 hr 40 min
48 servings

For Easier Dipping: Use a toothpick to dip each cookie ball into melted chocolate; shake off excess chocolate, then place ball on waxed-paper. This may leave just a small hole on top that can be covered with a tiny dab of chocolate.

Reprinted with permission from Kraft Kitchens -


Maricopa, Arizona

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