Peppermint Chocolate Sandwich Cookie Truffles

Preparation

Crush sandwich cookies with a rolling pin (or in a food processor) until fine crumbs. Put aside.

Use a food processor to pulverize the candy canes into small pieces. You’re looking for almost a dusty consistency, but a few fine chunks are enough (you definitely don’t want anyone biting down on a big piece of candy cane).

Using a stand mixer or hand mixer, beat cream cheese and peppermint extract until well blended. Stir in crushed cookies and candy cane.

Form 1-inch balls using a cookie scoop and place on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes.

While the truffles are chilling in the refrigerator, prepare the peppermint topping by crushing or shaping 1 or 2 extra candy canes into small pieces to sprinkle on top.

Just before the truffles are ready to take out of the fridge, melt the chocolate chips in a double boiler. Alternatively, you can melt the chocolate in the microwave in 30 second increments, stirring after each increment.

Dip each truffle in chocolate using 2 spoons to help excess chocolate drip off. Place the truffles on a baking sheet lined with parchment paper and immediately garnish with the peppermint filling.

Let the chocolate set before storing it in an airtight container. Keep refrigerated.

Note: I ended up using a 12 ounce bag of chocolate chips plus about 1/4 cup extra. You might be able to do this with just one bag, but I recommend having more on hand just in case.