Cookie of the Day
The finished cookie looks so elegant – but the versatile, adaptable recipe starts with something you can grab baked at the grocery store! (We won’t tell if you don’t!)
Ingredients
To make this cookie recipe, you will need:
- Crumbled chewy chocolate cookies: 4 cups
- Marshmallow Creme: 1 1/2 cups
- McCormick® Raspberry Extract With Other Natural Flavors: 2 teaspoons
- Semi-Sweet Chocolate: 12 ounces, chopped
Instructions
- Mix crumbled cookies, marshmallow creme and raspberry flavor in large bowl until well blended. Shape mixture into 1-inch balls. Set aside.
- Melt chocolate as directed on package. Using a fork, dip 1 cookie truffle at a time into the chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place on wax paper-lined tray. Reserve excess chocolate.
- Refrigerate truffles 30 minutes or until chocolate is set. Melt reserved chocolate if needed. Use a fork to drizzle over truffles. Let stand until chocolate is set. Store in covered container at room temperature up to 5 days.
TEST KITCHEN TIPS
- Purchase chocolate cookies from the bake shop section of the supermarket. A 20-ounce package will yield about 4 cups of crumbled cookies.
- You can swap the cookie and extract to change the flavor of the truffle to whatever you like!
