Oreo Truffle Surprise Cookies Recipes
EASY OREO TRUFFLES
These truffles are very easy and delicious. You can't go wrong with OREO, cream cheese and chocolate!
Provided by Baker's
Categories Trusted Brands: Recipes and Tips
Time 1h30m
Yield 42
Number Of Ingredients 3
Steps:
- Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
- Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
- Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
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- In the bowl of a stand mixer fitted with a paddle attachment, or a handheld mixer, cream together butter, brown sugar, and white sugar for 5 minutes on medium speed until light and fluffy.
- Crush the Oreo cookies into a fine powder, using a blender or food processor, spice grinder, or just by hand by placing cookies in a large ziploc bag and bashing with a rolling pin.
- Heat oven to 180 C (350F). Take the Oreo truffles out of the freezer, and scoop out a generous 2 tbsp size piece of cookie dough, or enough to wrap completely around the Oreo truffle. Flatten the dough out onto the palm of your hand (kind of like a palm sized pizza dough) to make it thinner and easier to wrap around the truffle. Seal completely around the Oreo truffle, roll a little to make an evenly shaped dough ball and place on parchment paper lined baking sheet. Continue with the rest of the cookie dough and Oreo truffles, placing at least 2 inches apart on the baking sheet.
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- Line a baking sheet with parchment paper. In a large food processor, process the Oreos until they are a sand-like consistency. Add in cream cheese and pulse until all of the ingredients are combined. Scrape down the sides of the processor and pulse a few times more until a cookie dough has formed.
- Alternatively if you don't have a food processor; you could crush the cookies into crumbs and mix everything a large bowl with a wooden spoon or use an electric mixer.
- Use a small ice cream scoop or 2 tabelspoons to form the cookie mixture into balls. Place on the baking sheet and freeze for 20 minutes until the balls are firm and chilled.
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