Ingredients
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36 chocolate and cream sandwich cookies, broken up
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1 (8 oz) pkg reduced-fat cream cheese, room temperature
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1 tsp vanilla extract
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1 (12 oz) bag semisweet chocolate morsels
Steps
1
Line a large baking sheet with parchment or wax paper. To a food processor, add the cookies and pulse into crumbs.
2
Transfer cookie crumbs to medium bowl. Remove ¼ cup and reserve. To medium bowl, add the cream cheese, vanilla, and pinch of salt. Stir to combine. Using a cookie scoop or wet hands, scoop and roll mixture into 1-inch balls.
3
Add the chocolate chips to a medium microwave-safe bowl. Microwave in 30-sec. intervals, until melted, stirring between intervals.
4
Dip truffles into melted chocolate, using a spoon or fork to coat the truffle in chocolate, covering completely. Place on the prepared pan. Sprinkle tops with reserved cookie crumbs. Refrigerate 1 hour, until firm and chocolate is set. Store in an airtight container in the refrigerator for up to 5 days.
Tips
After chocolate coating sets, drizzle with white chocolate before sprinkling reserved cookie crumbs.
