Snickerdoodle Cookie Truffles

By jenlin

Ingredients

• 1 pouch (1 lb 1.5 oz) Betty Crocker™ snickerdoodle cookie mix
• Butter, water and egg called for on cookie mix pouch
• 4 oz cream cheese, softened
• 14 oz vanilla-flavored candy coating (almond bark)

Details

Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 375°F. Set aside 1 tablespoon cinnamon sugar mixture from packet. Make drop cookies as directed on pouch. Cool completely, at least 15 minutes.

In food processor, process half of the cookies to fine crumbs. Remove and set aside; continue to process remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 42 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.

In medium bowl, microwave candy coating uncovered on High 60 to 90 seconds or until it can be stirred smooth.

Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in coating. Return to lined cookie sheet; immediately sprinkle top with reserved cinnamon sugar. If coating has cooled too much, reheat. Repeat with second half of cookie balls. Store covered in refrigerator.