I didn’t think these were going to make the blog. These are the kind of thing my husband looks at and says, “Those don’t look like food to me.”
I hear that a lot unfortunately. My husband just isn’t a sweets person.
Anyway, I made him try one of these ridiculously easy little soft spongy balls of vanilla coffee goodness and he told me to put them in the freezer right away. He was afraid he would eat them all. Success!
These are silly easy. Have you ever made Oreo Truffles? They’re just Oreos crumbled up with cream cheese and dipped in chocolate? And they’re, like, the most awesome things ever? My boss at the optometrist’s office made them for a work Christmas party years ago. I was in college then so when she called them Oreo Truffles I thought that was like, the way all the best truffles were made. You know, using smashed up cookies as the base.
So despite these little treasures’ humble beginnings they are sooo good!
To start, you need a box of vanilla flavored cookies. I used these gluten free ones. I picked them specifically because they were the cheapest per pound of all the ones at the grocery store. (Yes, at my grocery store we have at least 6 brands of gluten-free vanilla-flavored cookies to choose from. We ❤ Wegmans.) If you are doing this with regular cookies, Nilla Wafers would be perfect. You’ll also need a block of cream cheese, some white dipping chocolate, some dark dipping chocolate, and some fresh brewed coffee. I would have put my coffee pot in this shot but really, no one needs to see that mess.
Take your whole box of cookies (or if you’re using Nilla Wafers it’s about 60 cookies) and grind them up in the food processor.
Add in your block of cream cheese…
…and a Tablespoon of brewed coffee and process until totally combined and smooth….
…like this. Or, if you don’t have a food processor, you can put the cookies in a ziplock bag and rolling pin them into submission and then mix them with the cream cheese and coffee in a bowl. Yet another reason I am soooooo glad I bought a food processor last year.
Next, line a baking sheet with waxed paper and roll about 2 teaspoonfuls at a time into little balls and place on paper. You want them to be about 1″ balls. Place them in the freezer for a few minutes while you melt your white dipping chocolate.
(This next part I got to and was not too optimistic about the recipe so there is no shot of me dipping the balls. Live and learn. Picture it, okay? Thanks.) Melt about a cereal bowl’s worth of white dipping chocolate and add 2 Tbsp brewed coffee. Dip. Melt dark dipping chocolate to drizzle for garnish if desired. (I added a little cream to my dark chocolate to thin it out and make it easier to drizzle.) You can, of course, use better chocolate than I did for dipping. You just have to be more careful when melting it. A microwave can ruin chocolate real fast if you’re not careful.
And there you have it! These are vanilla-y and coffee-y and chocolatey. And so pretty sitting with a bunch of other cookies on a tray. I think the best part is the texture though. So soft and pillowy. Such a fun little thing for Christmas!
Vanilla Latte Cookie Balls (adapted from kraftfoods.com)
1 Box Gluten Free Vanilla Flavored Cookies (or 60 Nilla Wafers)
1 8oz block of cream cheese
3 Tbsp brewed coffee, divided
White dipping chocolate (about a cereal bowl’s worth)
Dark dipping chocolate (just enough for drizzling), optional
In a food processor, pulverize entire box of cookies. You want to end up with about 2 cups of crumbs. Add cream cheese and 1 Tbsp coffee and run the machine until you have a smooth ball of dough.
Scoop 2 teaspoonfuls of dough and roll into balls. Set on a baking sheet lined with waxed paper. Put in freezer for 20 minutes or so.
Melt white dipping chocolate in the microwave on 50% power, stirring every 30 seconds until smooth. Stir in remaining 2 Tbsp coffee.
Using two forks, dip cookie balls in white chocolate (it will be tan in color with the addition of the coffee). Set on waxed paper to harden.
Drizzle with dark chocolate if desired. (If dark chocolate is too thick to drizzle, splash in a little cream, half and half, or milk until it is thin enough to drizzle in a thin string.)
Makes about 30 balls.