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White Chocolate-Raspberry Cookie Balls

A berry sweet combination of tangy raspberry and smooth vanilla balance perfectly in this one-bite holiday cookie delight!


  • oz. (½ of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

  • pkg. (8.6 oz.) BAKER’S White Chocolate Cookie Ball Kit

  • cup chopped freeze-dried raspberries, divided


  1. MIX cream cheese, cookie crumbs and 6 Tbsp. raspberries until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on waxed paper-covered baking sheet. Freeze 15 minutes.

  2. MICROWAVE chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.

  3. DIP each ball in chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Top immediately with remaining raspberries. Refrigerate 15 minutes or until chocolate is firm. Reserve sprinkles for another use.

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