Snickerdoodle Cookie Dough Truffles Recipes

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SNICKERDOODLE COOKIE TRUFFLES



Snickerdoodle Cookie Truffles image

Sweet and simple -- a classic cookie becomes a delicious truffle.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 42

Number Of Ingredients 4

1 pouch (1 lb 1.5 oz) Betty Crocker™ snickerdoodle cookie mix
Butter, water and egg called for on cookie mix pouch
4 oz cream cheese, softened
14 oz vanilla-flavored candy coating (almond bark)

Steps:

  • Heat oven to 375°F. Set aside 1 tablespoon cinnamon sugar mixture from packet. Make drop cookies as directed on pouch. Cool completely, at least 15 minutes.
  • In food processor, process half of the cookies to fine crumbs. Remove and set aside; continue to process remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 42 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
  • In medium bowl, microwave candy coating uncovered on High 60 to 90 seconds or until it can be stirred smooth.
  • Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in coating. Return to lined cookie sheet; immediately sprinkle top with reserved cinnamon sugar. If coating has cooled too much, reheat. Repeat with second half of cookie balls. Store covered in refrigerator.

Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Truffle, Sodium 70 mg, Sugar 11 g, TransFat 0 g

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