FEATURED PRODUCTS
INGREDIENTS
- 8 oz. cream cheese (reduced fat or regular, softened to room temperature, do not use fat free)
- 36 sandwich cookies (chocolate vanilla cream, finely crushed, about one 14.3 ounce package)
- 1 1/2 tsp. peppermint extract (pure)
- 1 pinch kosher salt
- 16 oz. baking chocolate (white, or candy melts, do not use chocolate chips, as they contain stabilizers and will not melt as smoothly)
- 2 tsp. coconut oil
- 1/4 cup peppermint candy (finely crushed, or candy canes)
DIRECTIONS
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Use a KitchenAid® Stand Mixer fitted with the flat beater to beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Add the crushed sandwich cookies, peppermint extract, and salt. Beat until fully incorporated so that any streaks of cream cheese disappear, about 2-3 minutes.
- With a small cookie scoop or spoon, portion the dough into balls of desired size. Arrange the rolled balls on the prepared baking sheet. Place the baking sheet into the freezer for 10 minutes to allow the balls to set.
- In a microwave-safe bowl or a heatproof bowl set over a pan of simmering (not boiling) water, melt the chocolate until almost all of the pieces have melted, stirring a few times throughout. Remove from heat and add the coconut oil. Stir until completely melted and smooth.
- With two forks, dip chilled cookie truffles into the melted chocolate, tapping away any excess. Place the dipped balls back onto the parchment-lined baking sheet and immediately sprinkle with the crushed peppermint candy (the chocolate sets fast!).
- Refrigerate for 10 minutes prior to serving. Store leftovers in the refrigerator for a few days or in the freezer for 2-3 months. Let thaw overnight in the refrigerator prior to serving.
Courtesy of KitchenAid.