Cookie Overload Dipped Truffles
Ingredients
Scale
- 1 package Oreos, finely crushed
- 4 oz cream cheese, softened
- 1/3 cup edible cookie dough (store-bought or homemade)
- Milk or dark chocolate melts for dipping (Ghirardelli melts recommended)
- Crushed Chips Ahoy cookies for topping
Instructions
- In a large bowl, mix the crushed Oreos, softened cream cheese, and edible cookie dough until fully combined and smooth.
- Scoop the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Freeze for 20–30 minutes, or until firm.
- Meanwhile, melt the chocolate according to the package instructions— usually 30-second bursts in the microwave, stirring in between until smooth.
- Dip each chilled truffle into the melted chocolate, letting the excess drip off. I like using a fork for this step and gently tapping it on the edge of the bowl to help the chocolate fall away cleanly.
- Place each truffle back on the parchment and immediately sprinkle with crushed Chips Ahoy before the chocolate sets.
- Refrigerate for another 30 minutes, or until the coating is fully set.
Find it online: https://lifeandsprinkles.com/cookie-overload-dipped-truffles/