November 29th marked a bit of a debut for myself as a baker and blogger. I hosted a Community Wide Cookie Swap, open to students of my university and residents of my community. A group of 20 people gathered, bringing their great recipes, knowledge of baking, and appetites. During the event, I passed out a card with my blog address, and announced a promise that I would be sharing all of the recipes within the next few weeks.
Here is the next recipe in the bunch. Everyone who participated in the swap voted these as their overall favorite and Laci, who made them, won a sweet treat. Laci was also a great help in providing a spot to hold the swap. We held it at The Sandbox in Ellensburg, Washington, which is a great spot for baked treats and yummy drinks. These truffles are incredibly simple to make, yet they seem so sophisticated. Thanks to Laci for sharing such a sweet treat and a great spot to gather!
Mint Cookie Truffles
Mint Creme Filled Chocolate Cookie Sandwiches (Oreos)
2 Ounces Cream Cheese, Softened
1 Hershey’s Special Dark Chocolate Bar, chopped
1 Tsp Mint Extract
1 Tbsp Butter
1/4 C White Chocolate chips
Filling: Process the cookies in a food processor until fine. Add cream cheese and process until the mix becomes a dough. Scoop the dough into bite size balls. Roll between palms to make an even, smooth, ball. Lay out truffles on a cookie sheet lined with parchment paper.
Coating: Melt chocolate bar in the microwave, and add the extract. Stir the chocolate every 15 seconds, until it is almost melted. Add the butter, then microwave for another 15 seconds. Dip the dough balls into the melted chocolate, then place them back on the parchment paper. Let cool until firm.
Topping: Melt the white chocolate in the microwave, stirring every 15 seconds until melted. Spoon into a Zip Loc bag, then cut off the corner of the bag. Pipe and drizzle the white chocolate over the truffles, then let cool.