Yield: 40

Andes Mint Cookie Dough Truffles

Prep Time 1 hour
Additional Time 1 hour
Total Time 2 hours

Ingredients

  • 4 oz cream cheese, softened
  • ½ cup butter, softened
  • 1 cup brown sugar
  • 1 tsp vanilla
  • ¼ tsp salt
  • 1 cup flour
  • 1 cup Andes candies morsels (or chopped)
  • 12 oz chocolate candy bark, melted
  • 12 whole Andes candies, cut into 4 triangles for garnish (cut each mint in half, the each half into two triangles)

Instructions

  1. In mixer, beat cream cheese with butter. Add in sugar and vanilla and beat until smooth. Beat in flour and salt. Fold in Andes candy.
  2. Using a small scoop, drop onto a parchment lined baking sheet into small bites. Freeze one hour. Remove from freezer and shape each ball into a nice smooth ball. Using a toothpick, dip each truffle into melted chocolate candy bark, tap side to shake off excess. Top immediately with a small piece of Andes candy.
  3. Allow to set, about 30 minutes and enjoy.

Nutrition Information:

Yield:

40

Serving Size:

1

Amount Per Serving: Calories: 143Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 56mgCarbohydrates: 16gFiber: 0gSugar: 13gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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