Cookie Craze

What better time to celebrate cookies than during the holiday season?  This recipe for Cookie Truffles (I’ve also called them Dream Drops and a friend has dubbed them “Little Balls of Joy”) is super easy and fast (no baking required), totally versatile, and all the combinations I’ve tried are delicious.  A recipe makes at least 4 dozen so they are great for potlucks or parties.

I made two versions for holiday events this week – Pumpkin Spice and Candy Cane.

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Here’s the basic recipe:

1 (15 oz.) package Oreo or sandwich cookies
1 (8 oz.) block of cream cheese, softened

1-2 packages of Wilton, Merckens or Guittard Candy Melts
One recipe makes about 48 cookie balls.

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In a food processor (or with a rolling pin), process the cookies until they are fine crumbs.  Place them in a large bowl with the softened cream cheese.  Use a spatula or wooden spoon to begin to combine the crumbs ad cream cheese.  Ultimately, the best way to make sure everything is thoroughly mixed is to use your hands.  You want this to be smooth so you can roll it into balls.

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Line a baking sheet with parchment paper.  Roll the cookie mixture into walnut sized balls (you can make the larger or smaller depending on your preference)and place them onto the parchment.  Refrigerate for a half hour or so, until the cookie balls are relatively firm.

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Place the candy melts in a bowl and microwave for one minute.  Stir and continue to microwave at 30-second intervals, stirring after each time, until they are melted.  Stir thoroughly, as the candy will continue to melt as you stir and you don’t want to burn it.  If it is thick, a small amount of paramount flakes (available at baking supply stores) will help to thin it.

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Finely chop your desired sprinkle topping and set it next to the baking sheet.  One at a time, dip the cookie balls into the candy coating and use a fork to turn and thoroughly coat.  Use the fork to lift the cookie ball out of the coating and lightly tap the bottom of the fork on the bowl to help get rid of the excess.  Place on the parchment paper and sprinkle lightly with topping.

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When all the cookie balls are coated and topped, place the sheet back into the refrigerator and chill until the coating is set.  Then you can place them in a tin or onto a serving dish.  Store, covered, in the refrigerator.  Remove and let set at room temperature for a few minutes before serving.

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For the Pumpkin Spice Cookie Truffles, I used a package of Golden Oreos and Pumpkin Spice Candy Coating with crumbled Graham Crackers sprinkled on top.

For the Candy Cane Cookie Truffles, I used a package of Candy Cane Oreos with Dark Chocolate Mint Candy Coating and crushed candy canes sprinkled on top.

Choose your flavors!  There are so many different cookies and candy melt flavors, don’t be afraid to experiment with combinations.

Regular Oreos with White Chocolate or Marshmallow Candy Coating

Peanut Butter Oreos (or try  package of Nutter Butter Cookies) with Chocolate or Peanut Butter Candy Coating sprinkled with chopped peanuts or peanut butter cups

Mint Oreos with Chocolate Mint or  White Chocolate/Chocolate Candy Coating and chopped Andes Mints

Gingersnaps with White Chocolate or Gingerbread Candy Coating

You can top with a different color or flavor of candy coating drizzled over the set cookie balls, or chop candy or use sprinkles.  You can make different flavors all year round; the possibilities are practically endless.  Have fun and enjoy!

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