Just recently I was introduced to these scrumptious cookies…
They are Trader Joe’s Candy Cane Joe-Joe’s. I was told I must try them… and try them I did. There’s candy cane pieces in the cream center.They were heavenly I tell ya! Have any of you tried them? If you enjoy the Girl Scouts Thin Mints, then you should definitely love these. As matter of fact, I thought they were better than Thin Mints. Yup, that’s what I said… better! Of course, that’s my own humble opinion. ;)
One of my favorite treats are Oreo truffles… and I enjoy those babies un-dipped too! When in a hurry or just for a faster treat, just skip the chocolate dipping part and roll the balls in Oreo crumbs. You can serve them just like that and they’ll look great!
I decided to use my new found love to make cookie truffles.
I’m sure most [if not all] of you are familiar with Oreo cookie truffles, but in case someone needs the how to, here are the steps I used to make the candy cane cookie truffles.
What you need:
- one box of Joe Joe’s
- 8 oz block cream cheese
- chocolate for dipping (I used a 24 oz block of white chocolate almond bark… this was enough for the batch)
- 2 candy canes
- toothpicks (I used long toothpicks)
Using a food processor, I crushed one package of cookies and added the cream cheese. Mix until well incorporated. To make it easier to roll the balls, I stuck the mixture in the freezer for about 10 minutes. Then I formed the balls and stuck them in the freezer again for 10 more minutes. In the mean time, I crushed the candy canes and melted the chocolate.
Once the chocolate was ready, I dipped the balls. I found it easier to use a toothpick to dip the balls. After dipping, I gently removed the toothpick and quickly sprinkled the crushed peppermint. The toothpick will leave a small hole on top, but the peppermint will hide it. However, at times the hole will be bigger than others so I just would dab it with chocolate using another toothpick. Before inserting the toothpick into the next ball, I wiped the toothpick clean.
Cookie truffles have a softer consistency than cake balls, so you may need to stick them back in the freezer while you work. I had to do it once with the last third of the batch. One batch made 40 cake balls.
You can eat them right away, but if you can resist I recommend refrigerating them until the inner part is firm. Also, since they are made with cream cheese, I do keep them refrigerated until closer to serving time as well as refrigerate any left overs (if any!).
Quick, easy, and a delicious treat! Drink milk or an ice cold water with them to feel that mint coolness in your mouth. :D
In the next post, I’ll show you how I packaged them. Come back to check it out!