Showing up to a party with a bag of crunchy, store-bought cookies can make you feel like a tool, particularly when that Martha-in-Training friend of yours bakes perfect mini-souffles. (What’s up with her, anyway? Doesn’t she have exams, essays and reality TV marathons like the rest of us?!)
Don’t show up to the party all red-faced and embarrassed, with just a bag of half-smashed cookies (because, let’s face it, you may have dropped ‘em on your way home from the grocery store).
All this no-bake dessert needs are three ingredients and about 15 minutes of work on your part, and people will be too busy salivating over your treats to waste their time with that tediously made souffle.
TIP: Scour your dining hall’s baked goods area before dashing to the store. As devious as it may sound, you may be able to fill a takeout box with all of the necessary ingredients. (Muhahahaha!)
Utensils required: silicone spatula, resealable plastic bag, mixing bowl, microwave-safe bowl, cookie sheet (or other cookie-holding tray/plate), wax paper, spoon and access to a freezer
Ingredients (makes 3 1/2 dozen):
- 1 box of chocolate chip cookies (I used Chips Ahoy)
- 1 tub of cream cheese (8 ounces)
- 1 bag of semisweet chocolate chips (12 ounces)
- 2 tablespoons canola oil
Time commitment: 12-15 minutes to prepare, 20 minutes to cool
1. Take the cream cheese out of the fridge so it can begin to soften. (I’m easing you into all this.)
2. Place a few cookies in the resealable bag. Then, using the spoon, smash those chocolate chippers to smithereens. Yes, smithereens, folks. For a video tutorial of this process using Oreos, click here.
3. Repeat step 2 as necessary until all of your delights have turned to dust. (I know the process seems traumatizing — so many good cookies, bashed without eating?! — but trust me, it’s more than worth it.)
4. Pour the cookie bits into the mixing bowl, along with the cream cheese. Now stir the two together until they form a dough of sorts.
5. Now, take the dough and roll it into 1-inch balls, placing each on a wax-paper covered cookie sheet (or equivalent). Place them in the freezer for about 15-20 minutes to harden.
6. Pour the semisweet chocolate chips into the microwaveable bowl and add in the canola oil. Heat them for 30 seconds, then take ‘em out and stir thoroughly.
7. Continue heating in 15-20 second intervals — being sure to stir the mix between each blast in the microwave — until the chips have melted completely. The chocolate sauce should look glossy and smooth, and thinner than milkshake consistency.
8. Dip the balls into the chocolate sauce, returning each to the wax paper when you’re finished. Once the whole batch has been dipped, return them to the freezer for another 5 minutes, hardening their chocolaty shell.
Show Us Your Truffles: If you make these, tweet/Instagram it to us using #CollegiateCooking! Or you can always post ‘em on your Facebook page. Either way, we want to feature your sweet, sweet skills on the site.