Several years ago, my friend Kellie introduced me to Oreo Truffles. She made them for my brother and sister-in-law’s wedding reception. We are talking about lots and lots of Oreo Truffles.
When she shared the recipe with me I couldn’t believe how something so easy could taste so good. I mean, those things are dangerous.
I can’t believe the Oreo Truffles hadn’t made this blog yet, even though they are nothing new to the world of food blogging. In fact, I’m assuming everyone has the recipe and has tried them.
But have you had a Taffy Cookie Truffle? Same concept, different cookie. But quite possibly a bit more delicious.
Taffy Cookies are one of the best tasting cookies out there. Anytime my dad was sent to the grocery store he come home with a package of these.
I happen to know The Girl Who Ate Everything loves them too. She brought them on our trip to Lake Powell back in June and everyone devoured them in days! Apparently they don’t sell Mother’s Taffy Cookies in Florida, so Christy, I’ll send you a package so you can make some truffles!
Place cookies in a food processor and pulse until finely crushed. Add the cream cheese and blend until well combined and dough-like. (You can also crush the cookies in a zip-lock bag. Then mix the cream cheese and crushed cookie in a bowl, using your hands or a hand mixer on low speed).
From the cookie mixture, roll 1 inch balls and place on a baking sheet lined with wax or parchment paper. Place in the freezer for about an hour (or refrigerate for several hours).
Place the chocolate in a microwave-safe bowl and microwave until melted, stirring every 30 seconds. Allow the chocolate to cool slightly, but do not let it harden.
Roll each ball in the melted chocolate and place on the baking sheet.
Adapted from Kellie Knapp’s Oreo Truffles
Use this recipe with your favorite cream filled sandwich cookies. My favorite are oreos, nutter butters, and now taffy cookies!