Cookie With Oreo Truffle Surprise Food

EASY OREO TRUFFLES

Steps:

• Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
• Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
• Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

COOKIE WITH OREO TRUFFLE SURPRISE

Steps:

• 1. Preheat oven to 350 degrees. In an electric mixer beat butter and sugars until well combined. Add eggs and vanilla; beat well. In a large bowl place flour, salt and baking soda and mix. Add to your wet ingredients in mixer. Then add your chocolate chips. After adding your chocolate chips just mix a short time to blend together.
• 2. Oreo Balls: Place oreo cookies in a food processor, mix until finely ground. Place into a bowl and mix with cream cheese until dough is firm. Take 1 tablespoon of dough and roll into a ball. Continue making dough balls of which you should end up with 36.
• 3. Cookies: With a large cookie scoop, scoop dough onto parchment lined baking sheet. Press a little hole in the center of dough and put your oreo truffle inside of cookie. Cover cookie around the oreo truffle so it is hidden in the middle.
• 4. Bake for 13-15 minutes or until edges of cookies just begin to turn golden brown. Remove and let cool on a baking sheet before transferring to cooling rack. This should make 36 cookies.

OREO BALLS

Steps:

• Line a baking sheet with parchment paper. Pulse the cookies in a food processor to fine crumbs. Remove 2 tablespoons crumbs to a small bowl and reserve. Add the cream cheese and pulse until it just comes together. Transfer to a large bowl and knead a few times until completely combined.
• Roll into 24 balls, each about 2 heaping tablespoons. Transfer to the prepared baking sheet and refrigerate until chilled through, about 45 minutes.
• Put the semisweet chocolate in a medium heatproof bowl with 1 tablespoon oil. Put the white chocolate chips in another medium heatproof bowl with the remaining tablespoon oil. Melt the chocolate mixtures one at a time, stirring occasionally, over a double boiler until smooth.
• Drop one truffle at a time into the semisweet chocolate mixture, using two forks to evenly coat. Tap any excess chocolate off, then return to the baking sheet. Drizzle with the white chocolate mixture, then quickly sprinkle with the reserved cookie crumbs. Continue until all the truffles are coated and decorated. Return to the refrigerator to set, about 5 minutes. Serve chilled.

OREO TRUFFLES

Steps:

• Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
• Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.
• Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.
• In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
• Store in airtight container, in refrigerator.
• Note: When I am exceedingly lazy (most often the case these days), I forego the chocolate 'dip' and merely roll my truffles into various mixtures - chopped nuts, chocolate sprinkles, vari-coloured candy sprinkles, cocoa powder, chocolate shavings, coloured sugars -- still pretty -- less work.

EASY OREO TRUFFLES

Steps:

• Completely grind entire package of Oreo cookies. I find that the easiest and fastest way to do this is with a large capacity food processor, but a blender or a plastic bag and mallet will work fine. Set aside a small amount for dusting later.
• Combine Oreo cookie grounds and softened cream cheese into a mixer bowl, and blend on low until integrated and then increase speed to medium until mixture is well combined. It should look like dark mud. Set aside.
• Make some temporary space in your freezer; you will need some room to chill your truffle ball mixture. Spread a sheet of wax paper onto a large cookie sheet.
• With clean dry hands, begin rolling Oreo/Cream cheese mixture into 1 in round balls. Set formed balls in rows on the cookie sheet. You can wear gloves for this step, but it really isn't necessary, it isn't a very messy process. Place cookie sheet in freezer for about 20 minutes. I always use this time to clean up and prepare for the next step in the recipe.
• Take one tray from the Log House CandiQuik® melting chocolate and melt in the microwave. I have used chocolate bars and chocolate chips, and the Log House stuff is MUCH easier to use. However, IT IS VERY IMPORTANT THAT YOU FOLLOW THE HEATING INSTRUCTIONS TO A 'T'. Heat it for 1 minute, and only in 15 second increments after that, and that is only if there are still solid chunks of chocolate after you have stirred. Believe me, the chocolate will look like it is not melting, but it is! Just stir it a little and it will become more liquid. I made the mistake of overcooking the chocolate, which makes it hard and powdery and unusable. The good thing is that the Log House package comes with two trays, so if you mess up, you have a backup! The Log House chocolate is available online and at SAM'S Club, where I bought mine. http://loghousefoods.elsstore.com/view/product/?id=18562&cid=2549
• Remove the chilled balls from the freezer. Notice that each ball has hardened nicely, and that the bottom is now flat. One ball at a time, insert the pointed end of the toothpick/turkey lacer pin into the flattened bottom of the ball (I have found that the turkey lacer pin makes it easier because of the length. http://www.dollarnights.com/images/K03/Image2/KB-966.jpg). Do not pierce all the way through. Dip the ball into the melted chocolate and swirl it around. You don't need to coat the bottom. Once the ball is evenly covered, hold it upside down until most of the excess has dribbled off. Now, hold the ball upright and using a fork underneath, slowly lift the ball off of the pin and place on the cookie sheet. Dust a pinch of the leftover cookie grounds over the truffle ball before the chocolate dries. Do this for each ball.
• STORAGE: Truffles can be left at room temperature for a time while being served, but because of the perishable nature of the cream cheese, long term storage should happen in a refrigerator or freezer.
• ***Tips for decorating: Use the vanilla version of the Log House chocolate to drizzle lines of white over the dark chocolate coating. You can even reverse the order by rolling the balls in vanilla and drizzling with chocolate! You can even do half and half!
• ***Tips for Flavor: You can buy different types of Oreos for different flavors. Try Mint Oreos for a minty taste, or chocolate Oreos for a richer chocolate flavor. I have even seen Red Crème Oreos! I'm sure you could even mix up the flavor of cream cheese or use Golden Oreos, but I haven't ventured into that yet ;) The possibilities are endless with this recipe. Have fun with it!