By Caroline Lubbers, Whipped, The Blog
Oreo cookie pearls in white chocolate
(a.k.a. Oreo cookie truffles, cookie balls)
1 package (8 oz.) cream cheese, softened
1 package (18 oz.) Oreo cookies, finely crushed in food processor
4 ounces white chocolate, melted
Sprinkles, nuts or decorations (optional)
1. Pulse cookies in the food processor until they are finely crushed. Mix crushed cookies and softened cream cheese in a food processor until blended. Roll into 1 inch balls (about 40). Put the balls on a wax paper lined cookie sheet or plate and in the refrigerator for 15 minutes.
2. Melt the white chocolate in a double boiler or in the microwave. If you use a microwave, stop and stir every 30 seconds until melted. Use a fork to dip the balls into the chocolate. Set them back on the wax paper and top them with sprinkles, nuts or decorations immediately. Let the “cookie pearls” set in the refrigerator for 30-60 minutes or until chocolate is firm.
Nutter Butter cookie pearls
(a.k.a. Peanut butter truffles, Nutter Butter cookie balls)
1 package (8 oz.) cream cheese, softened
24 Nutter Butter cookies, finely crushed in food processor
1/2 cup creamy peanut butter
4 ounces white, milk or dark chocolate, melted
Sprinkles, nuts or decorations (optional)
1. Pulse cookies in the food processor until they are finely crushed. Mix crushed cookies, softened cream cheese and peanut butter in a food processor until blended. Roll into 1 inch balls (about 40). Put the balls on a wax paper lined cookie sheet or plate and in the refrigerator for 15 minutes.
2. Melt the chocolate in a double boiler or in the microwave. If you use a microwave, stop and stir every 30 seconds until melted. Use a fork to dip the balls into the chocolate. Set them back on the wax paper and top them with sprinkles, nuts or decorations immediately. Let the “cookie pearls” set in the refrigerator for 30-60 minutes or until chocolate is firm.
