Cookie Truffles Recipe
Daily Value: 17%
Sugar-Conscious, Vegetarian, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||24µg||6%|
|Fatty acids, total monounsaturated||12g||0%|
|Fatty acids, total polyunsaturated||5g||0%|
Exclusive from The Daily Meal
You can make these with any kind of crisp cookie, whether its plain chocolate wafers, vanilla wafers, or your favorite kind of sandwich cookie like Oreos or Nutter Butters. I like to use Trader Joe’s version of Oreos.
Put cookies in a large plastic bag. Crush cookies into small pieces.
Add cream cheese to the bag. Mix the cookies and cream cheese together well.
Using a teaspoon or mini ice cream scoop, roll the mixture into small balls. Chill the cookie balls for a few hours or overnight.
Once the balls are chilled, place the almond bark in a bowl and microwave in 30-second intervals, stirring in between, until smooth. Add food coloring, if desired.
Dip the cookie balls in the melted almond bark and place on a wax paper-lined baking sheet and chill.
If desired, melt chocolate chips and drizzle on the chilled cookie truffles (you can also roll the coated cookie truffles in coconut or cookie crumbs, if desired, while the coating is still warm.)
Makes about 40-50 balls.Servings: 20
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