Experience the classic combination of chocolate and raspberry in these bite-size sweet treats.
Mix crumbled cookies, marshmallow creme and raspberry extract in large bowl until well blended. Shape mixture into 1-inch balls. Set aside.
Melt chocolate as directed on package. Using a fork, dip 1 cookie truffle at a time into the chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place on wax paper-lined tray. Reserve excess chocolate.
Refrigerate truffles 30 minutes or until chocolate is set. Melt reserved chocolate if needed. Use a fork to drizzle over truffles. Let stand until chocolate is set. Store in covered container at room temperature up to 5 days.
Test Kitchen Tip: Purchase chocolate cookies from the bake shop section of the supermarket. A 20-ounce package will yield about 4 cups of crumbled cookies. Use the food processor to quickly crumble cookies.