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Candy Cane Cookie Truffles

Candy Cane Cookie Truffles

Course Dessert

Ingredients

  • One package of Peppermint Oreo's (I could not find these anywhere so I used Mint Oreo's)
  • 8 oz block cream cheese
  • Chocolate for dipping (I used a 24 oz block of white chocolate almond bark… this was enough for the batch)
  • 2 candy canes

Instructions

  1. Using a food processor, crush the package of cookies and added the cream cheese.
  2. Mix until well incorporated.
  3. To make it easier to roll the balls, I stuck the mixture in the freezer for about 10 minutes. Then I formed the balls and stuck them in the freezer again for 10 more minutes. In the mean time, I crushed the candy canes and melted the chocolate.
  4. Once the chocolate was ready, dip the balls, use a toothpick to make it easier.
  5. After dipping, gently remove the toothpick and quickly sprinkled the crushed peppermint. The toothpick will leave a small hole on top, but the peppermint will hide it.
  6. Cookie truffles have a softer consistency than cake balls, so you may need to stick them back in the freezer while you work. I had to do it once with the last third of the batch. One batch made 40 cake balls.
  7. You can eat them right away, but if you can resist I recommend refrigerating them until the inner part is firm. Also, since they are made with cream cheese, I do keep them refrigerated until closer to serving time as well as refrigerate any left overs.