Cookies-And-Cream Truffles

1. 1

   Line a baking sheet with waxed paper.

2. 2

   Pulse chocolate sandwich cookies in a food processor until they are fine crumbs. Set aside 1/2 cup crumbs in a small bowl. Add cream cheese to remaining crumbs in the food processor; pulse until well combined.

3. 3

   Shape cream cheese mixture into walnut-size balls using dampened hands.

4. 4

   Melt chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, about 1 to 3 minutes.

5. 5

   Dip balls in the chocolate mixture, turning with a fork to completely coat. Lift the truffles out of the chocolate mixture using 2 forks, letting excess chocolate drip into the bowl. Transfer truffles to the prepared baking sheet. Immediately sprinkle reserved cookie crumbs over truffles.

6. 6

   Chill truffles in refrigerator until firm, about 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.