Cookies and Cream Cheesecake Bonbons

Cookies and Cream Cheesecake Bonbons

Makes about 3 dozen bonbons

24 chocolate cream filled cookies (Oreos), divided
1 package (8 ounces) cream cheese, softened
1 tsp. vanilla extract
1 cup nonfat dry milk
1 package (1 pound) confectioners’ sugar (about 4 cups)

Coarsely chop 12 cookies with a chef’s knife on a cutting board, set aside. Place remaining 12 cookies in a food processor; process until fine crumbs form. Place crumbs on a baking sheet lined with waxed paper; set aside. Beat cream cheese, dry milk and vanilla in a medium bowl with an electric mixer at medium speed until smooth. Beat in confectioners’ sugar, 1 cup at a time on low speed until mixture is smooth. Stir in reserved 12 chopped cookies. Refrigerate 2 hours or until firm. Shape the chilled mixture into small balls. Roll the balls in reserved cookie crumbs. Store in airtight container in the refrigerator.