Mint Cookie Truffles

Directions

Crush cookies in a food processor by pulsing them a few times, and then blend them down until they are just crumbs. Do this in two batches. If you don't have a food processor, put the cookies in a big Ziploc bag and start crushing them with a rolling pin or a large glass until you have fine crumbs.

Mix the cream cheese and cookie crumbs together in a bowl until well-mixed. Roll the mixture into 1 inch size balls, and place them on a waxed paper covered baking sheet. Place the baking sheet in the fridge for about 30 minutes, so the balls are easier to dip in the chocolate and do not fall apart.

Once the truffles have been in the fridge for a while, melt the green mint chips in a microwave-safe bowl in the microwave. Heat the chips for 30 seconds at a time, stirring in between each heat burst. Repeat until the chips are all melted.

Roll each ball in the melted chips until it is fully covered, using two forks to push the truffle around until it is all covered. Using the two forks, carefully pick up the truffle and allow the excess mint chocolate to run off before placing back on the waxed paper. Repeat with all the truffles.

Stick the truffles back in the fridge for a couple of minutes or until the mint chocolate is hardened.

Melt about 1/2 cup of white chocolate chips or almond bark or white candy coating-whatever you want, the same way that you melted the mint chips. Spoon the white chocolate in a small Ziplock bag and cut a tiny hole in one corner of the bag. Start small at first, then if you need, make the hole a little larger. Drizzle the white chocolate over the green truffles.

Place back in the fridge until ready to eat.

Prep Time

45 minutes

Cook Time

PT0M