Cookies and Cream Truffles

Steps

1. Line a large baking sheet with parchment. Set aside 2 of the cookies for the tops.
2. Pulse the remaining cookies in a food processor into fine crumbs. Add the cream cheese and pulse until the mixture comes together in a ball with no white streaks. No food processor? Crush the cookies in a zip-top bag with a rolling pin and work in the cream cheese with a spatula.
3. Scoop level tablespoons of the mixture, roll them into smooth balls and set them on the baking sheet. Freeze until firm but not rock solid, about 30 minutes. Crush the 2 reserved cookies into fine crumbs.
4. Put the chocolate in a microwave-safe bowl and heat it at half power in 30-second bursts, stirring between each, until almost melted. Stir until smooth. If it seems thick, stir in the oil.
5. Take the balls out of the freezer about 5 minutes before dipping, so the coating does not crack.
6. Drop one ball into the chocolate, turn it with a fork, lift it out and tap the fork on the side of the bowl to let the extra drip off. Slide it onto the parchment. Right away, sprinkle the top with cookie crumbs, peppermint or sprinkles. Repeat with the rest.
7. Refrigerate until set, about 20 minutes.

Good to know

• Storage: because of the cream cheese, keep them in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Take them out about 10 minutes before serving, and put them back within 2 hours.
• Chocolate chips melt thicker than chopped baking chocolate or melting wafers. If you use chips, you will likely need the oil.
• Try peppermint chocolate sandwich cookies for a holiday version, or golden vanilla sandwich cookies with a white chocolate coating.