Ingredients
Scale
- 1 package of Oreos, plus 10 extra cookies for garnish
- 1 package of cream cheese (8 oz), softened
- 1 tablespoon vanilla extract
- 1 package (16 oz) semi-sweet chocolate chips
Instructions
- Crush the Oreos using a food processor. If you don't have a food processor, place the cookies in a gallon-sized plastic resealable zippered storage bag, seal the bag and crush with a rolling pin.
- Mix crushed cookies with the cream cheese and the vanilla.
- Using a spoon or a melon baller, scoop 1 tablespoon of the cookie-cream cheese mixture and roll into 1-inch balls onto a cookie sheet topped with wax paper or a silpat mat.
- Refrigerate Oreo balls for at least 45 minutes, or until set. Alternately, place truffles in the freezer for 15 minutes.
- While truffles are in the refrigerator, crush the remaining 10 cookies for the topping.
- Using a double-broiler, melt semi-sweet chocolate chips.
- Dip Oreo balls in the melted chocolate using a slotted spoon. Roll chocolate-dipped truffles in crushed cookie pieces and let chocolate set on a piece of wax paper.
