Ingredients
Scale
- 1 package Catalina Crunch Chocolate Vanilla Sandwich cookies
- 4 oz full fat cottage cheese, drained
- 1 tsp lemon juice
- 1 pinch kosher salt
- 1/4 c Lily’s white chocolate chips
- 1/2 c Lily’s dark chocolate chips
- 2 1/2 teaspoons coconut oil, divided into 2 tsp and 1/2 tsp
Instructions
- Put the entire package of Catalina Crunch cookies in either the stand mixer or a food processor. The food processor will give you a smooth filling, whereas the mixer will give you small pieces of cookie remaining for a crunch. Mix the cookies in either appliance until they are small.
- Add the cottage cheese, lemon juice, and salt, and mix until combined.
- Use a cookie dough scooper to form the dough into balls, and place them on a cookie sheet lined with parchment paper. Roll the dough in your greased hands if you want perfectly-shaped balls. If you don’t have a cookie dough scooper, you can use a Tablespoon measuring spoon, then use a spatula to get the dough into your greased hands, and roll them into balls. Repeat this process until you have used all of the dough.
- Freeze the balls for 15 minutes.
- Meanwhile, melt the dark chocolate chips and white chocolate chips separately. Melt the dark chocolate with 2 teaspoons of coconut oil and the white chocolate with 1/2 teaspoon of coconut oil. You can use a double broiler method or microwave the chocolate on low power for 30 seconds at a time until they are fully melted.
- Once the cookie balls are ready, set a ball in one type of chocolate. Use a spoon to pour the chocolate over the ball. Use a fork to remove the ball out of the chocolate and let any extra chocolate drip back into the bowl. Place the chocolate-covered ball back on the parchment-lined baking sheet.
- Repeat this process with either type of chocolate until all balls are covered. You can put the opposite type of chocolate in a plastic bag with a corner cut or use a piping bag and pipe left to right to achieve the decorations you see in the photos.
- The melted chocolate should set quickly even at room temperature, but if you would like to speed up the process you can put the baking sheet back in the fridge for about 1 hour, or until the chocolate is fully set.
Notes
Lily’s white chocolate tends to be a little transparent, so I prefer to use the dark chocolate to coat the balls and the white chocolate on top. If you’d like to use the white chocolate to coat the balls, you can double the amount of white chocolate and coconut oil in the recipe. You might have to coat them, let them harden in the fridge, and then coat them a second time to get a fully opaque look.
