This will be my last jewlery-inspired post before we move on to other important things like holiday eating!
A few weeks ago, I admitted to my first encounter with Oreo cookie balls. I decided that the edible spheres would be an appropriate addition to my Stella & Dot jewelry-inspired menu. For the outside of the cookie pearls, I splurged and bought Callebaut white chocolate. I wanted to “dress up” the everyday sandwich cookies with the best white chocolate I could find. Like wearable pearls that can be a wardrobe staple (at least in the south) or a formal accessory, these cookie pearls have some common grocery store food on the inside and some glamor on the outside.
I also tested a recipe for Nutter Butter truffles. Unfortunately, on their own, the peanut-shaped cookies were a bit of a disappointment. I cherish such fond memories of the treats of my childhood but when I eat them at present, I often find the sweets to be flavorless. I suppose that working with a high end chocolate company for the past decade has made me a bit spoiled! When you’ve been eating these peanut butter bonbons, it’s hard to turn back.
After adding a half a cup of peanut butter to the Nutter Butter batter, it was greatly improved. I would suggest a good milk chocolate or dark chocolate to coat the peanut butter balls. The white chocolate was a little too sweet with the peanut butter centers, which called for a more chocolatey match.
These cookie pearls might just be the belle of the ball at a holiday cookie exchange! Help them look professional by tucking each in candy cups.
Oreo Cookie Pearls in White Chocolate
(a.k.a. Oreo Cookie Truffles, Cookie Balls)
1 package (8 oz.) Cream Cheese, softened
1 package (18 oz) OREO Cookies, finely crushed in food processor
4 ounces white chocolate, melted
Sprinkles, nuts or decorations (optional)
Pulse cookies in the food processor until they are finely crushed. Mix crushed cookies and softened cream cheese in a food processor until blended. Roll into 1 inch balls (about 40). Put the balls on a wax paper lined cookie sheet or plate and in the refrigerator for 15 minutes.
Melt the white chocolate in a double boiler or in the microwave. If you use a microwave, stop and stir every 30 seconds until melted. Use a fork to dip the balls into the chocolate. Set them back on the wax paper and top them with sprinkles, nuts or decorations immediately. Let the “cookie pearls” set in the refrigerator for 30-60 minutes or until chocolate is firm.
Nutter Butter Cookie Pearls
(a.k.a. Peanut Butter Truffles, Nutter Butter Cookie Balls)
1 package (8 oz.) Cream Cheese, softened
24 Nutter Butter Cookies, finely crushed in food processor
1/2 cut creamy peanut butter
4 ounces white, milk or dark chocolate, melted
Sprinkles, nuts or decorations (optional)
Pulse cookies in the food processor until they are finely crushed. Mix crushed cookies, softened cream cheese and peanut butter in a food processor until blended. Roll into 1 inch balls (about 40). Put the balls on a wax paper lined cookie sheet or plate and in the refrigerator for 15 minutes.
Melt the chocolate in a double boiler or in the microwave. If you use a microwave, stop and stir every 30 seconds until melted. Use a fork to dip the balls into the chocolate. Set them back on the wax paper and top them with sprinkles, nuts or decorations immediately. Let the “cookie pearls” set in the refrigerator for 30-60 minutes or until chocolate is firm.