Cookies and Cream Cheesecake Bonbons the Editors of Publications International, Ltd.
Cookies and Cream Cheesecake Bonbons
Makes about 3 dozen bonbons
|24||chocolate creme-filled sandwich cookies, divided|
|1||package (8 ounces) cream cheese, softened|
|1||cup nonfat dry milk powder|
|1||package (1 pound) powdered sugar (about 4 cups)|
- Coarsely chop 12 cookies; set aside.
- Place remaining 12 cookies in food processor; process until fine crumbs form. Place crumbs on baking sheet lined with waxed paper; set aside.
- Beat cream cheese, dry milk powder and vanilla in large bowl with electric mixer at medium speed until smooth. Beat in powdered sugar, 1 cup at a time, at low speed until mixture is smooth. Stir in reserved chopped cookies. Refrigerate 2 hours or until firm.
- Shape rounded tablespoonfuls cream cheese mixture into balls. Roll balls in reserved cookie crumbs. Garnish as desired. Store in airtight container in refrigerator.
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