ACORN COOKIE TRUFFLES
Cookie truffles get a fun fall makeover to look like adorable acorns, complete with a cap of chopped nuts and a pretzel stem. We made this extra easy by starting with Betty Crocker™ chocolate chip cookie mix and Nutella™.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 46
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 20 minutes.
- In food processor, process half of the cookies to fine crumbs. Remove and set aside; process remaining cookies to fine crumbs. Mix all cookie crumbs in food processor. Add cream cheese and hazelnut spread. Process 1 to 2 minutes or until well combined and mixture forms a ball.
- Shape cookie mixture into 46 (1 1/4-inch) balls. Flatten each ball into palm of hand to about a 2-inch circle. Place 1 pretzel in center. Form cookie mixture around pretzel into an oblong acorn shape, leaving about 1 inch of pretzel showing for stem. Place on waxed paper-lined cookie sheet. Repeat with remaining balls and pretzels. Refrigerate at least 1 hour.
- In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 seconds. Stir; continue to microwave in 30-second increments until mixture can be stirred smooth. In small bowl, place chopped almonds.
- Remove one-third of cookie acorns at a time from refrigerator. Place on second waxed paper-lined cookie sheet. Carefully holding chilled cookie acorn by pretzel stem, hold over bowl of melted chocolate. Using spoon, spoon melted chocolate over cookie acorn to cover. Gently shake off excess chocolate.
- Continue to hold cookie acorn; hold over almond bowl. Using another clean spoon, sprinkle almonds over top third of acorn. Place on lined cookie sheet. Repeat with remaining cookie acorns. If chocolate has cooled too much, reheat. Refrigerate truffles about 30 minutes or until coating is set. Store covered in refrigerator.
Nutrition Facts : Calories 170, Carbohydrate 19 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Truffle, Sodium 75 mg, Sugar 14 g, TransFat 0 g
COOKIE TRUFFLES
Steps:
- Mix the crumbled sugar cookies, sugar, cream cheese and chocolate-hazelnut spread in a medium bowl until completely combined. Using your hands and working quickly, shape the cookie mixture into walnut-sized balls. Roll in the toppings of your choice, then refrigerate until serving, at least 30 minutes.
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Steps:
- Preheat oven to 350° F.
- Prepare cookies following package directions; however, bake for 12 to 13 minutes until crisp and golden brown but not burnt. (Crisp cookies will make it easier to grind the cookies later.) Let cookies cool completely on wire racks.
- Line baking sheet with wax paper.
- Crumble cookies into food processor container; cover. Process until mixture resembles coarse meal. Add cream cheese; process until mixture begins to hold together. Mixture will be dark in color. (If smaller food processor is being used, half the cookies and half the cream cheese can be processed. Transfer mixture to medium bowl and then repeat with remaining cookies and cream cheese.)
- Roll or scoop mixture into 1 1/4-inch balls. Pinch to be slightly oval shaped. Place on prepared baking sheet.
- Microwave morsels and vegetable shortening in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
- Dip one end of truffle acorn 1/4-inch into melted chocolate. Then dip into pretzel pieces to form cap of acorn. Insert pretzel stem into truffle. Refrigerate for 30 minutes or until set. Store in tightly covered container in refrigerator.
EASY CHOCOLATE CHIP COOKIE DOUGH TRUFFLES
I made some changes to a recipe that we found in our Taste of Home subscription that was somewhat bland. It has become a favorite. I am asked to make these truffles for EVERY occasion - even for other family members to take to work or other celebrations!
Provided by clapperkidsmom
Categories Desserts Candy Recipes Truffle Recipes
Time 1h30m
Yield 48
Number Of Ingredients 8
Steps:
- Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Beat in the vanilla extract. Add flour, alternately with sweetened condensed milk, beating well after each addition. Fold in the chocolate chips and toffee bits; mixing just enough to evenly combine.
- Using a small cookie scoop, make 1-inch balls and place them on waxed paper lined baking sheets. Refrigerate until firm, about 1 hour.
- Melt the chocolate coating in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or coating will scorch. Dip the dough balls in the chocolate coating, allowing any excess to drip off. Place on waxed-paper lined baking sheets and sprinkle the truffles with additional toffee pieces. Refrigerate until firm, about 15 minutes. Store in the refrigerator.
Nutrition Facts : Calories 146 calories, Carbohydrate 19.3 g, Cholesterol 9.9 mg, Fat 7.9 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 4.6 g, Sodium 37.8 mg, Sugar 9 g
ACORN CHOCOLATE TRUFFLES
Create the perfect contribution for your autumnal potluck with these Acorn Chocolate Truffles! Made with PHILADELPHIA Cream Cheese, sandwich cookies, pretzel sticks and both white and bittersweet chocolate, these Acorn Chocolate Truffles are as tasty as they are adorable.
Provided by My Food and Family
Categories Home
Time 2h
Yield 48 servings, 1 truffle each
Number Of Ingredients 5
Steps:
- Mix cream cheese and cookie crumbs until blended; shape into 48 (1-inch) acorn-shaped balls. Freeze 10 min.
- Meanwhile, break 24 pretzels in half; reserve for later use. Finely crush remaining pretzel pieces and whole pretzel sticks.
- Cover rimmed baking sheet with wax paper. Melt white chocolate and 1 pkg. bittersweet chocolate as directed on package; mix well. Dip cream cheese balls, one at a time, into melted chocolate, turning to completely coat bottom 3/4 of each ball with chocolate. Place on prepared baking sheet. Freeze 10 min. or until chocolate is firm.
- Melt remaining bittersweet chocolate. Dip uncoated (top) portion of each cream cheese ball, one at a time, into bittersweet chocolate, then into crushed pretzels; return to baking sheet. Insert 1 reserved pretzel-stick half into top of each ball for the acorn stem.
- Refrigerate 1 hour or until chocolate is firm.
Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0.5827 g, Sugar 0 g, Protein 1 g
TURKEY COOKIE TRUFFLES
It all depends on who you ask, but we wouldn't be surprised to hear one of these turkeys is the real star of Thanksgiving! With their chocolate-chocolate chip cookie bodies and their tasty tail feathers-made from anything you desire, from candy corn and Mike and Ike® candy to pecans and more-these turkeys are a particular hit among the under-10 set. So why not make a little family of gussied-up gobblers this holiday? We can't think of a better incentive for cleaning your plate!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 20 minutes.
- In food processor, process half of the cookies until fine crumbs. Remove and set aside; continue and process remaining cookies to fine crumbs. Combine all of cookie crumb mixture in food processor. Add cream cheese. Process until well combined and can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 24 (1 1/2-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 30 minutes.
- In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 seconds. Stir; continue to microwave in 15-second increments until mixture can be stirred smooth.
- Remove one-third of cookie balls at a time from refrigerator. Place on second waxed paper-lined cookie sheet. Using 2 forks, dip and roll chilled cookie balls, one at a time, into melted chocolate; tap off excess chocolate. Return to lined cookie sheet, and immediately press in eyeballs. Decorate using candies, nuts and sprinkles as desired, using photo as a guide. Repeat with remaining cookie balls. If chocolate has cooled too much, reheat. Refrigerate about 15 minutes or until chocolate is set. Store covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 37 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Truffle, Sodium 150 mg, Sugar 28 g, TransFat 0 g
COOKIES 'N' CREAM TRUFFLE RECIPE BY TASTY
Here's what you need: chocolate chips, heavy cream, cookie sandwich fillings, semi-sweet chocolate chips, cookie sandwich crumbs
Provided by Merle O'Neal
Categories Desserts
Yield 4 servings
Number Of Ingredients 5
Steps:
- Take 24 cookie sandwiches and remove the filling from the center. Collect those in one small bowl, and collect the cookies in another small bowl.
- Place remaining cookies in a resealable bag and smash the cookies with a pan into fine crumbs.
- Save the white filling for later.
- In a medium-sized pan, combine white chocolate chips, heavy cream, and cookie sandwich fillings over low heat. Mix until you achieve a smooth consistency.
- Pour mixture into a bread pan.
- Allow to sit in the refrigerator for an hour to cool down.
- With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
- In a small bowl, melt semisweet chocolate. On a cutting board, crush cookies.
- Dip the truffle in melted semisweet chocolate.
- Roll in cookie crumbs.
- Place back in the fridge for 10 minutes.
- Enjoy!
Nutrition Facts : Calories 1153 calories, Carbohydrate 114 grams, Fat 85 grams, Fiber 12 grams, Protein 13 grams, Sugar 81 grams
CHOCOLATE TRUFFLE COOKIES
A very dark, rich chocolate cookie for the true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies. These cookies keep well in the freezer (but you may have a hard time waiting for them to thaw before you eat them).
Provided by Kevin Barr
Categories Desserts Cookies Chocolate Cookie Recipes
Time 2h
Yield 36
Number Of Ingredients 11
Steps:
- In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.
- Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 112.3 calories, Carbohydrate 13.9 g, Cholesterol 20.6 mg, Fat 6.8 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 40 mg, Sugar 10.7 g
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SIMPLE ACORN TRUFFLES - A FEW SHORTCUTS
From afewshortcuts.com
Estimated Reading Time 3 mins
- Put Oreos in the food processor and pulse until you have crumbs. You may need to split this into two batches depending on the size of your food processor.
- Once the cream cheese is softened, mix the Oreos and cream cheese together until well blended.
- Use a heaping tablespoon of the mixture to form into acorn shapes. To form, roll into an elongated ball, then pinch one end to make it slightly tapered. Place the acorns on a baking sheet with wax paper and place them in the freezer for 1 hour.
ACORN TRUFFLES RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (22)Category DessertServings 40Total Time 1 hr 30 mins
- Put 300g of the chocolate into a bowl. Pour the cream into a saucepan and place over a low to medium heat. Just as little bubbles start to appear at the edges, add the butter and stir until melted.
- Pour the hot cream mixture over the chocolate and leave for 5 minutes then stir gently until smooth and combined. Stir in your chosen liqueur (if using) with a large balloon whisk. Put the bowl in the fried to set for 3 hours until firm.
- Use a teaspoon to scoop rough balls of the truffle mixture out onto a large tray lined with baking paper. Dust your hands in cocoa powder and roll the truffle mixture gently into acorn shapes (oval but with a slightly thicker end). Dust lightly in the cocoa powder then transfer to the fridge to chill for 30 minutes.Meanwhile melt the remaining dark chocolate in a small heatproof bowl over a saucepan of barely simmering water. Once melted, stir until smooth then leave to cool.
- Put the nuts in a small frying pan and toast over a medium to high heat for 2-3 minutes until lightly golden. Tip into a shallow bowl to cool. Put the gold sprinkles and chocolate vermicelli into separate small bowls.
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