I thought I’d made every combination of cakeball/cookie truffle that was humanly possible, so imagine my surprise when I stumbled across a recipe for Chocolate Chip Cookie Truffles! Why had I not thought of this?
Now, this is not meant to be an insult to Nestle — after all, I regularly purchase their chocolate chips and baking cocoa, plus I am a huge fan of Kit Kat bars. But I was actually worried that someone might see me purchase pre-make cookie dough. I have a reputation to keep, you know. I buried the cookie dough in my cart under a few items and managed to sneak out of the store with only the clerk knowing my secret. Whew – reputation saved. Here’s how I made them.
Chocolate Chip Cookie Truffles
- 1 16 ounce package chocolate chip cookie dough
- 3 ounces room temperature cream cheese
- 2 cups semi-sweet chocolate chips
- 1-2 tablespoons vegetable shortening
Bake cookies a bit longer than the package directions indicate — you want them to be crispy. Allow to cool completely. Break them into pieces and place in a food processor. Pulse until they resemble a coarse meal. Add in cream cheese. Blend until the mixture holds together. Scoop into 1″ balls and place on a cookie sheet lined with wax paper. Place the sheet in the freezer for about an hour. Melt the chocolate chips and vegetable shortening in the microwave in 30 second increments, stirring after each, until smooth. Dip the balls into the melted chocolate using two forks. Place them on the cookie sheet to set. Drizzle any remaining chocolate over the top. If necessary, place them in the refrigerator for a few minutes to get the chocolate to set. That’s what I had to do — my quality control team was impatiently waiting.