Easy Chocolate Raspberry Cookie Truffles

• 4 cup crumbled chewy chocolate cookies
• 1 1/2 cup marshmallow creme
• 2 teaspoon mccormick raspberry extract with other natural flavors
• 12 ounce semi-sweet chocolate, chopped

1. Mix crumbled cookies, marshmallow creme and raspberry flavor in large bowl until well blended.
2. Shape mixture into 1-inch balls. Set aside.
3. Melt chocolate as directed on package (about 5 minutes).
4. Using a fork, dip 1 cookie truffle at a time into the chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off.
5. Place on wax paper-lined tray.
6. Reserve excess chocolate.
7. Refrigerate truffles 30 minutes or until chocolate is set.
8. Melt reserved chocolate if needed.
9. Use a fork to drizzle choclate over truffles.
10. Let stand until chocolate is set.
11. Store in covered container at room temperature up to 5 days.