AIRTIGHT COOKIE CONTAINERS RECIPES

Steps:

• Heat oven to 375°F. Make drop cookies as directed on pouch. Cool completely, at least 15 minutes.
• In food processor, process half of the cookies to fine crumbs. Remove and set aside; continue to process remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese and frosting. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 45 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
• In medium bowl, microwave candy coating uncovered on High 60 to 90 seconds or until it can be stirred smooth.
• Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in coating. Return to lined cookie sheet; immediately decorate top with sprinkles. If coating has cooled too much, reheat. Repeat with second half of cookie balls. Store covered in refrigerator.

Steps:

• Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.
• In food processor, process half of the cookies to fine crumbs. Remove and set aside; continue to process remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 42 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
• In medium bowl, microwave candy coating uncovered on High 60 to 90 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
• Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in coating. Return to lined cookie sheet, and immediately sprinkle top with toffee bits. If coating has cooled too much, reheat. Repeat with second half of cookie balls. Store covered in refrigerator.