Ingredients
1
pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for Drop cookies
4
oz (half of 8-oz package) cream cheese, softened
16
oz vanilla-flavored candy coating (almond bark)
Betty Crocker™ colored sugars, as desired
24
Reese’s White Peanut Butter Cups™ Minis (from 8-oz bag)
Preparation
Heat oven to 375°F. Make drop cookies as directed on pouch. Cool completely, at least 20 minutes.
In food processor, process half of the cookies to fine crumbs. Remove and set aside; process remaining cookies to fine crumbs. Mix all cookie crumbs in food processor. Add cream cheese. Process 1 to 2 minutes or until well combined and can be pressed into a ball.
Shape cookie mixture into 24 (about 1 1/2-inch) balls; place on waxed paper-lined cookie sheet. Refrigerate 30 minutes.
In medium microwavable bowl, microwave almond bark uncovered on High 60 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
Using 2 forks, dip and roll chilled cookie balls, one at a time, into coating. Return to lined cookie sheet, and immediately decorate top with colored sugars. Place 1 Peanut Butter Cup™ on top of truffle, bottom side up. If coating has cooled too much, reheat. Refrigerate truffles about 15 minutes or until coating is set. Store covered in refrigerator.
