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Acorn Cookie Truffles

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  • Prep 1 hr 20 min
  • Total 3 hr 40 min
  • Servings 46
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Cookie truffles get a fun fall makeover to look like adorable acorns, complete with a cap of chopped nuts and a pretzel stem. We made this extra easy by starting with Betty Crocker™ chocolate chip cookie mix and Nutella™.
By Betty Crocker Kitchens
Updated Oct 9, 2017
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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

Steps

  • 1
    Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 20 minutes.
  • 2
    In food processor, process half of the cookies to fine crumbs. Remove and set aside; process remaining cookies to fine crumbs. Mix all cookie crumbs in food processor. Add cream cheese and hazelnut spread. Process 1 to 2 minutes or until well combined and mixture forms a ball.
  • 3
    Shape cookie mixture into 46 (1 1/4-inch) balls. Flatten each ball into palm of hand to about a 2-inch circle. Place 1 pretzel in center. Form cookie mixture around pretzel into an oblong acorn shape, leaving about 1 inch of pretzel showing for stem. Place on waxed paper-lined cookie sheet. Repeat with remaining balls and pretzels. Refrigerate at least 1 hour.
  • 4
    In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 seconds. Stir; continue to microwave in 30-second increments until mixture can be stirred smooth. In small bowl, place chopped almonds.
  • 5
    Remove one-third of cookie acorns at a time from refrigerator. Place on second waxed paper-lined cookie sheet. Carefully holding chilled cookie acorn by pretzel stem, hold over bowl of melted chocolate. Using spoon, spoon melted chocolate over cookie acorn to cover. Gently shake off excess chocolate.
  • 6
    Continue to hold cookie acorn; hold over almond bowl. Using another clean spoon, sprinkle almonds over top third of acorn. Place on lined cookie sheet. Repeat with remaining cookie acorns. If chocolate has cooled too much, reheat. Refrigerate truffles about 30 minutes or until coating is set. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    To quickly soften cream cheese, remove from wrapper, and place on microwavable plate; microwave uncovered on High about 15 seconds or just until softened.
  • tip 2
    Use a cookie scoop to make portioning truffle mixture even faster and more consistent.

Nutrition

170 Calories, 10g Total Fat, 1g Protein, 19g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size: 1 Truffle
Calories
170
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
75mg
3%
Potassium
85mg
2%
Total Carbohydrate
19g
6%
Dietary Fiber
1g
5%
Sugars
14g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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