1. Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 20 minutes.
2. In food processor, process half of the cookies until fine crumbs. Remove and set aside; continue and process remaining cookies to fine crumbs. Combine all of cookie crumb mixture in food processor. Add cream cheese. Process until well combined and can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 24 (1 1/2-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 30 minutes.
3. In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 seconds. Stir; continue to microwave in 15-second increments until mixture can be stirred smooth.
4. Remove one-third of cookie balls at a time from refrigerator. Place on second waxed paper-lined cookie sheet. Using 2 forks, dip and roll chilled cookie balls, one at a time, into melted chocolate; tap off excess chocolate. Return to lined cookie sheet, and immediately press in eyeballs. Decorate using candies, nuts and sprinkles as desired, using photo as a guide. Repeat with remaining cookie balls. If chocolate has cooled too much, reheat. Refrigerate about 15 minutes or until chocolate is set. Store covered in refrigerator.
5. Use assorted candies, nuts and sprinkles for decorating (such as candy corn, orange and yellow M&M’s® candy-coated milk chocolate candies, Mike and Ike® original assorted soft fruit candy, pecan halves, sliced almonds, Betty Crocker™ chocolate sprinkles). Ingredients featured suggested items.
Tips from the Betty Crocker Kitchens:
Tip 1-Plastic forks are the key to easy dipping. Remove the center two tines of two forks, and you’ll have wide-pronged tools perfect for gently dipping cookie truffles. It’s easier to dip cookie truffles when they are chilled, so don’t get ahead of yourself. Work with one-third of your truffles at a time for best results.
Tip 2-After dipping truffles, don’t delay adding sprinkles, candy corn, nuts and other decorations. Since melted chocolate sets up quickly, take it one turkey at a time.
- 13 g Total Fat
- 7 g Saturated Fat
- 0 g Trans Fat
- 25 mg Cholesterol
- 150 mg Sodium
- 65 mg Potassium
- 37 g Total Carbohydrate
- 1 g Dietary Fiber
- 28 g Sugars
- 2 g Protein
Shop Ingredients
Nutritional Information
- 13 g Total Fat
- 7 g Saturated Fat
- 0 g Trans Fat
- 25 mg Cholesterol
- 150 mg Sodium
- 65 mg Potassium
- 37 g Total Carbohydrate
- 1 g Dietary Fiber
- 28 g Sugars
- 2 g Protein
Directions
1. Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 20 minutes.
2. In food processor, process half of the cookies until fine crumbs. Remove and set aside; continue and process remaining cookies to fine crumbs. Combine all of cookie crumb mixture in food processor. Add cream cheese. Process until well combined and can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 24 (1 1/2-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 30 minutes.
3. In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 seconds. Stir; continue to microwave in 15-second increments until mixture can be stirred smooth.
4. Remove one-third of cookie balls at a time from refrigerator. Place on second waxed paper-lined cookie sheet. Using 2 forks, dip and roll chilled cookie balls, one at a time, into melted chocolate; tap off excess chocolate. Return to lined cookie sheet, and immediately press in eyeballs. Decorate using candies, nuts and sprinkles as desired, using photo as a guide. Repeat with remaining cookie balls. If chocolate has cooled too much, reheat. Refrigerate about 15 minutes or until chocolate is set. Store covered in refrigerator.
5. Use assorted candies, nuts and sprinkles for decorating (such as candy corn, orange and yellow M&M’s® candy-coated milk chocolate candies, Mike and Ike® original assorted soft fruit candy, pecan halves, sliced almonds, Betty Crocker™ chocolate sprinkles). Ingredients featured suggested items.
Tips from the Betty Crocker Kitchens:
Tip 1-Plastic forks are the key to easy dipping. Remove the center two tines of two forks, and you’ll have wide-pronged tools perfect for gently dipping cookie truffles. It’s easier to dip cookie truffles when they are chilled, so don’t get ahead of yourself. Work with one-third of your truffles at a time for best results.
Tip 2-After dipping truffles, don’t delay adding sprinkles, candy corn, nuts and other decorations. Since melted chocolate sets up quickly, take it one turkey at a time.