SaveIngredients
Method
Blitz the cookies, filling and all, in a food processor to fine crumbs. Set aside 2 tablespoons of crumbs for the tops.
Add the cream cheese and pulse until the mixture comes together into one smooth, dark dough.
Roll into 30 balls about 1 inch across, set them on a parchment-lined sheet and freeze to firm up while you melt the chocolate.
Microwave the white chocolate wafers in 30-second bursts, stirring each time, until smooth.
Dip each ball with a fork, tap off the excess and set back on the parchment. Sprinkle with the saved crumbs or sprinkles before the coating sets.
Let the coating set for a few minutes, or pop them in the fridge, then serve.
Tips
- Firm balls are much easier to dip; if they soften, put them back in the freezer for a few minutes.
- Melting wafers set glossy and hard. If you use white chocolate chips, add 1 tsp coconut oil.
- Keep in the fridge in an airtight container for up to a week.
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Gear that helps
- Food processor Chops and blends in seconds.
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