Name: Cookie Truffles Recipe | Hersheyland
Prep time: 45 min
Total time: 180 min
Yield: 36 truffles
Ingredients: 36 chocolate vanilla cream filled sandwich cookies (about 14 oz pkg.) (about 3 cups crushed); 1 package cream cheese (8 oz.), softened; 2 cups HERSHEY'S Milk Chocolate Chips (11.5 oz pkg.); 2 Tbsps shortening (do NOT use butter, margarine, spread or oil); HERSHEY'S Mini Chocolate Chips, Coarsely chopped REESE'S Peanut Butter Chips, Chopped nuts, Coconut and crushed cookie crumbs (assorted toppings)

1.

Line 2 trays or cookie sheets with wax paper. Break cookies and process in food processor or place in heavy-duty (freezer) food storage bag and crush to make fine crumbs using a rolling pin.

2.

Mix cookie crumbs and cream cheese in medium bowl until well combined. Divide mixture (mixture will be soft) into 36 equal balls (about 1 inch each); place on one prepared tray. Refrigerate about 1 hour or freeze 20 minutes.

3.

Place milk chocolate chips and shortening in deep microwave-safe bowl (such as a glass measuring cup). Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.

4.

One at a time, place cookie balls on fork and dip into melted chocolate mixture; gently tap off excess coating. (If coating mixture cools and coating becomes difficult, microwave at medium 10 to 15 seconds; stir.) Place on second prepared tray. Before coating sets, sprinkle tops of cookie balls with desired toppings.

5.

Refrigerate about 1 hour or until firm. Serve chilled. Cover and refrigerate leftover truffles.

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