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Acorn Cookie Truffles
Acorn Cookie Truffles
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Prep Time:
1 hour 20 minutes
Total Time:
3 hours 40 minutes
Transform classic cookie truffles into cute acorn treats using Betty Crocker™ chocolate chip cookie mix and Nutella™ for a simple and delightful fall dessert.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Chocolate Chip Cookie Mix
  • Butter and egg called for on cookie mix pouch
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 1/2 cup Nutella® hazelnut spread with cocoa
  • 46 pretzel sticks
  • 3 1/2 cups semisweet chocolate chips
  • 3 tablespoons shortening
  • 1/2 cup finely chopped salted almonds
Instructions:
  • Preheat your oven to 375°F. Follow the instructions on the pouch to create the cookies. Allow them to cool thoroughly, for at least 20 minutes.
  • In a food processor, pulse half of the cookies until finely crumbled. Set aside. Repeat with the remaining cookies. Combine all cookie crumbs in the food processor. Add cream cheese and hazelnut spread. Process for 1 to 2 minutes until well combined and a ball of mixture forms.
  • Form the cookie mixture into 46 (1 1/4-inch) balls, then flatten each ball into a 2-inch circle in the palm of your hand. Place 1 pretzel in the center and shape the dough around it into an acorn shape, leaving 1 inch of the pretzel showing for the stem. Place on a waxed paper-lined cookie sheet and repeat with the remaining balls and pretzels. Refrigerate for at least 1 hour before serving.
  • Place chocolate chips and shortening in a medium microwavable bowl. Microwave uncovered on High for 60 seconds. Stir well. Continue to microwave in 30-second intervals until the mixture is smooth. Place chopped almonds in a small bowl.
  • Take out a portion of the cookie acorns from the refrigerator and transfer them to another cookie sheet lined with waxed paper. Hold a chilled cookie acorn by the pretzel stem and dip it into a bowl of melted chocolate. Using a spoon, generously coat the cookie acorn with melted chocolate and gently shake off any extra chocolate.
  • Hold each cookie acorn over the almond bowl and use a clean spoon to sprinkle almonds over the top third. Place on a lined cookie sheet and repeat with the remaining cookie acorns. If the chocolate has cooled too much, reheat it. Refrigerate the truffles for about 30 minutes or until the coating is set, then store them covered in the refrigerator.

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