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Cookies and Cream Truffles

The teenager was in the kitchen again this last week. This time with these sinfully delicious truffles. I'm not sure where he found the recipe for them, but when doing a little research of my own, I found variations on these all over the internet. They are so simple and tasty that I'm surprised I'd never heard of or tasted them before. He made up a test batch to see if we liked them enough to add them to holiday treat trays that we'll be making up in December to gift friends and loved ones with. Considering that entire batch was gone within a day between 6 people... I would say it was a resounding YES!

Cookies and Cream Truffles

14.3 oz package chocolate sandwich cookies (Oreos work best)
8 oz package cream cheese, softened
24 oz package semi sweet chocolate chips

Sprinkles, jimmies, colored sugar, crushed peppermints, cookie crumbs, nonpareils

1: Crush sandwich cookies in a food processor until a fine crumble consistency is achieved. (If you don't have a food processor, you could place the cookies in a large ziplock bag and crush with a rolling pin)

2: Set aside 1/8 of a cup of the cookie crumbs, if using for garnish.

3: Mix softened cream cheese and cookie crumbs together until they are thoroughly combined.

4: Shape cream cheese-cookie mixture into 36 ~ 1 inch balls.

5: Refrigerate for 1 hour to firm before dipping.

6: Place chocolate chips in microwaveable bowl. Microwave on HIGH 2 to 3 min. or until chocolate is completely melted, stirring every 30 sec. 

7: Dip cookie balls into melted chocolate by using 2 forks to roll truffles in chocolate until evenly coated. Remove truffles with forks, letting excess chocolate drip back into bowl.

8: Place truffles on waxed paper or parchment lined baking sheet.

9: Before the truffles set, decorate with garnishes of choice.

10: Let stand until firm before serving.

11: Store in a covered container in the refrigerator. 

Makes: 36 truffles.

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