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Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!

INGREDIENTS:
1 pouch (17.5 oz) Betty Crocker double chocolate chunk cookie mix
Vegetable oil, water and egg called for on cookie mix pouch
4 oz cream cheese, softened
1/2 cup Nutella hazelnut spread with cocoa (or store brand)
2 cups dark chocolate chips
2 tablespoons shortening
Chocolate candy sprinkles
(see tips below)

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DIRECTIONS:

1:  Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.

2:  In food processor, process half of the cookies to fine crumbs. Remove and set aside. Continue to process remaining cookies to fine crumbs.

3:  Place all of cookie crumb mixture in food processor. Add cream cheese and Nutella. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes.

4:  Shape cookie mixture into 1 inch balls and place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.

5:  In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.

6:  Remove about 10 of the cookie balls from refrigerator (leave the rest in the fridge to keep chilled). Using 2 forks, dip and roll chilled cookie balls, one at a time, in melted chocolate. Return to lined cookie sheet and immediately decorate top with sprinkles. If chocolate has cooled too much, reheat it.

7:  Place the coated cookie balls back in the fridge then repeat the coating step with more cookie balls until they are all coated.  Store the cookie balls in the refrigerator. They can also be frozen for later (freeze in layers with waxed paper between layers).

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Darlene’s Tips:  You can place cookie balls in decorative mini cupcake liners after they are set. If you don’t want to bake cookies, you can use any soft chocolate store-bought cookies. You want about 3 dozen 2-inch cookies. 

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

 

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