Chocoholics, rejoice! This cookie truffle is for you in all its chocolate, hazelnut glory!
Vegetable oil, water and egg called for on cookie mix pouch
4 oz cream cheese, softened
1/2 cup Nutella™ hazelnut spread with cocoa
2 cups dark chocolate chips
2 tablespoons shortening
1 tablespoon Betty Crocker™ Decorating Decors chocolate candy sprinkles
1 Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.
2 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 and Nutella™ spread. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 52 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
3 In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.
4 Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in melted chocolate. Return to lined cookie sheet; immediately decorate top with sprinkles. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Repeat with second half of cookie balls. Store covered in refrigerator.