Cookies & Cream Truffles
A simple yet satisfying treat that combines chocolate sandwich cookies and creamy goodness, perfect for any occasion.
Ingredients
Ingredients
- 36 cookies 36 chocolate sandwich cookies
- 8 oz 8 oz cream cheese, softened Use full-fat for a richer flavor
- 12 oz 12 oz white chocolate, melted Ensure the chocolate is fully melted and smooth
Instructions
Preparation
- Crush the cookies into fine crumbs using a food processor or by hand. Reserve 2 tablespoons for topping.
- In a bowl, mix the crushed cookies with softened cream cheese until smooth and dough-like.
- Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet.
- Chill the truffle balls in the refrigerator for 30 minutes.
Coating
- Melt the white chocolate in the microwave or over a double boiler.
- Dip each chilled truffle into the melted white chocolate using a fork. Tap off any excess.
- Return the truffles to the baking sheet and sprinkle reserved cookie crumbs over the top before the chocolate sets.
- Chill again until fully set, then serve or store.
Notes
Store Cookies & Cream Truffles in an airtight container in the refrigerator for up to a week or freeze for up to 3 months. Let them thaw in the fridge before serving. For a fun twist, try adding a hint of peppermint extract or drizzle dark chocolate over them.