It’s Gluten Free Christmas Cookie Week!! Because I said so. And we are kicking off today with Chocolate Peppermint Cookie Truffles. These are a way better spin on the classic Oreo ball. This recipe is small-batch, hinted with peppermint, gluten-free and much less sweet than the originals.
In the spirit of attempting a sugar coma before Christmas, I’m sharing a different Christmas cookie everyday this week on Instagram. Some are delightful cookies from years past, and some are brand new! Fun, right?
By the end of the week, you’ll have an epic dessert board for cookie parties!
So I’ll update the schedule here everyday as each cookie is revealed!
MONDAY: Earl Grey Coconut Sugar Shortbread Cookies
TUESDAY: Chocolate Peppermint Cookie Truffles
WEDNESDAY: Grain Free Molasses Spice Cookies
THURSDAY: Grain Free Andes Peppermint Chip Cookies
FRIDAY: PERFECT Chocolate Chip Cookies
SATURDAY: Surprise!
SUNDAY: Surprise!
Today’s recipe is Chocolate Peppermint Cookie Truffles!
Oreo balls, Oreo truffles, etc etc…I totally am cheating and throwing these under the cookie umbrella. And because I used gluten-free peppermint Joe Joe’s from Trader Joes, they’re gluten-free!
I think you’ll notice one BIG small thing about this recipe: it’s a small batch! We don’t need to be dipping a thousand truffles. So this uses half a block of cream cheese (because we already ate the other half on a bagel with Everything seasoning), just a few cookies and a scant amount of powdered sugar. It brings some festivity into your kitchen but doesn’t send you over the edge of sanity.
I used a mini KitchenAid stand mixer to pull the filling together quickly, but you can use a bowl and hand mixer too! Whichever you have will work.
I also used a mini cookie scoop here. It’s a $100, which has an orange handle in the bakery world, but they also make them in all silver. Either way, use a small scoop to make it quick and less messy.
Ready?
Chocolate Peppermint Cookie Truffles
Recipe by Melissa @ Treats With A Twist
Makes 20 truffles
INGREDIENTS
4oz cream cheese, room temperature
¼ cup powdered sugar
8 gluten free peppermint chocolate sandwich cookies (Joe Joe’s)
1 cup semisweet chocolate chips
crushed candy canes, to decorate
METHOD
In your mini stand mixer or in a bowl with a hand mixer, beat the cream cheese for a minute, until smooth. Then add the cookies, breaking them up with your fingers as you add them (the mixer will easily crumble them as they mix in). Then add the powdered sugar and mix until it is fully incorporated.
Place a sheet of parchment on a small cookie sheet. Use a small cookie scoop (I use a #100) to scoop out small balls of the cookie filling, dropping them onto the parchment. After you’ve scooped it all, place the whole cookie sheet into the freezer to freeze the centers (30 minutes to an hour).
Melt your chocolate chips in a microwave-safe bowl, or over a double-boiler.
Dip each frozen center into the chocolate, coating completely, and set back on the parchment. I used two forks to help transfer each truffle to and from the chocolate. After it is dipped, sprinkle the top with peppermint pieces quickly before the chocolate sets.
After all of the truffles are dipped, put them back in the freezer to set.
Gift, eat, enjoy!
NOTES
I keep mine in the freezer, but you could serve them on a plate at a Christmas party and they’d be fine at room temperature.
I use gluten free peppermint Joe Joe’s from Trader Joe’s for this recipe.
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