Chocolate Covered Strawberry Cookie Balls Recipes

Steps:

• Mix cream cheese spread, wafer crumbs and 4 drops food coloring until blended.
• Shape into 24 (1-inch) balls; place in single layer in shallow waxed paper-lined pan. Freeze 10 min.
• Mix chocolate and remaining food coloring until blended. Dip balls in chocolate; return to prepared pan.
• Refrigerate 1 hour or until firm.

Steps:

• In one bowl, sift the flour, baking soda and salt.
• In a second bowl, cream the butter with the sugars, vanilla and eggs.
• Slowly combine the flour mxture with the wet ingredients.
• Stir in the chips and strawberries.
• Refrigerate for an hour, or until dough is firm.
• Roll into one inch balls and place on greased, parchment-lined cookie sheets.
• Bake at 325 degrees for 13 minutes.

Steps:

• Mix cream cheese, cookie crumbs and 6 Tbsp. strawberries until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on a waxed paper-covered baking sheet. Freeze 15 minutes.
• 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.
• Dip each ball in chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Top immediately with remaining strawberries. Refrigerate 15 minutes or until chocolate is firm. Reserve sprinkles for another use.