Ingredients:
– 8 ounces cream cheese, softened
– 20 Lofthouse cookies (two packages)
– 10 ounces Ghirardelli white chocolate melting wafers
– Nonpareil sprinkles
– Red and green candy melts (optional)
Instructions:
1. In a large mixing bowl, use a hand mixer to cream the softened cream cheese until smooth.
2. Crumble the 20 Lofthouse cookies into the same bowl with the cream cheese. Beat them together until well combined.
3. Using a medium-sized cookie scoop, portion out the cookie mixture and roll it between your palms to form smooth balls. Place each ball onto a baking tray lined with parchment paper. Repeat until all the mixture is used.
4. Refrigerate the cookie balls for 1 to 2 hours to allow them to set and maintain their shape when dipped.
5. In a microwave-safe bowl, melt the Ghirardelli white chocolate melting wafers in 30-second intervals, stirring each time until completely smooth.
6. Using a fork, dip each cookie ball into the melted white chocolate, allowing excess coating to drip back into the bowl. Place the coated balls back onto the parchment paper and immediately sprinkle them with Nonpareil sprinkles.
7. For those choosing to drizzle with red and green candy melts, coat the balls with white chocolate and let the coating set before proceeding.
8. Microwave the red and green candy melts in a piping bag, using low or defrost settings. Massage the bag every 30 seconds for even heating. Snip a small piece off the bag’s tip and drizzle the melts over the coated sugar cookie balls.
9. Refrigerate the balls for at least 10 minutes to allow the coatings to harden. Keep them refrigerated until ready to enjoy.