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
- 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.
- 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.
- Allow to set, about 30 minutes and enjoy.
Nutrition Information:
Yield:
40Serving Size:
1Amount 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.