Chocolate Chip Cookie Truffle

• 16 12 ounces refrigerated chocolate chip cookie dough, Nestle Toll House
• 3 ounces cream cheese, at room temperature
• 6 ounces NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
• 1 tablespoon vegetable shortening
• 1 tablespoon Nestle Toll House Baking Cocoa, for dusting (optional)

1. Preheat oven to 350.
2. Prepare cookies following package directions; however, bake for 14-18 mins until crisp and golden brown, but not burnt.
3. Let cookies cool completely on wire racks.
4. Line baking sheet with wax paper.
5. Crumble cookies into food processor container; cover.
6. Process until mixture resembles coarse meal.
7. Add cream cheese; process until mixture begins to hold together.
8. Mixture will be dark in color.
9. (If smaller food prcessor is being used, half the cookies and half the cream cheese can be prcessed.
10. Transfer mixture to medium bowl, then repeat with remaining cookies and cream cheese.
11. ).
12. Roll or scoop mixture into 1 inch balls and place on prepared baking sheet.
13. Refrigerate for 1 hour.
14. Microwave morsels and vegetable shortening in small, uncovered, microwave-safe bowl on HIGH power for 1 minute, stir.
15. Morsels may retain some of their shape.
16. If necessary, microwave at additional 10-15 second intervals, stirring just until morsels are melted.
17. Dip balls completely into melted choclate with fork.
18. Use side of bowl or shake gently to remove excess chocolate.
19. Return to baking sheet; dust truffles with cocoa.
20. Refrigerate for 30 mins or until set.
21. Store in tightly ocvered container in refrigerator.
22. Tips: Instead of using food processor, cookies can be crumbled or finely chopped with a knife.
23. This will result in a less ground cookie truffle.
24. Instead of cocoa, drizzle colored icing or candy sprinkles over truffles.

chocolate chip cookie, cream cheese, vegetable shortening, baking cocoa

Taken from www.food.com/recipe/chocolate-chip-cookie-truffle-354272 (may not work)