Sugar Cookie Truffles
User Reviews
5
Sugar Cookie Truffles
Description
The recipe starts by finely crushing crispy sugar cookies, then combining them with softened cream cheese to form a pliable dough. The dough is portioned into small balls and chilled briefly to firm up. After chilling, each ball is dipped into melted white chocolate candy melts or similar coating, then optionally decorated with sprinkles before the coating sets.
The truffles have a dense, creamy texture inside from the cream cheese and cookie mix, contrasting with the hardened chocolate shell. Choosing a crisp, less chewy sugar cookie helps achieve the right texture balance. The white chocolate coating adds sweetness and a smooth finish, while sprinkles contribute a decorative touch.
These truffles require no baking, making them convenient for a quick sweet treat or for holiday gifts. Melting chocolate carefully with a double boiler avoids scorching, ensuring a smooth coating. The recipe allows using store-bought cookies or homemade, preferably a few days old for better texture.
Notes detail melting techniques and cookie texture preferences, suggesting Pepperidge Farm Zurich cookies for best results. Homemade sugar cookies can be used if well dried out first. The double boiler method for melting chocolate is recommended to prevent burning, ensuring a glossy finish.
Ingredients
- 12 sugar cookies
- 5 Tbsp cream cheese softened to room temperature
- 2 cups white melting chocolate (candy melts, melting wafers, vanilla or almond bark)
- Sprinkles optional, for decoration on top
Instructions
- Line a baking sheet with wax paper and set aside.
- Add cookies to food processor and pulse until cookies are finely crumbled. If you don't have a food processor, add the cookies to a large resealable plastic bag and use a rolling pin to crush the cookies.
- Add cream cheese and pulse until well combined into a dough.
- Use cookie scoop to portion the dough into roughly 1 inch balls, then use your hands to roll until ball is smooth and round. Add to prepared baking sheet. Repeat with remaining dough.
- Add baking sheet with dough balls to the freezer for about 10 minutes.
- While dough is chilling, melt chocolate, in whichever method you prefer.
- Get dough balls from freezer and dip, one at a time, on a fork in the melted chocolate. Gently tap the fork on the edge of the chocolate bowl to remove excess chocolate, then place back on wax paper lined baking sheet. If using sprinkles, add them now, so they'll stick to the chocolate. Repeat with remaining dough balls.
- Let truffles sit for about 5 minutes, so the chocolate sets, then serve or store.
- Truffles should be stored in an airtight container in the refrigerator for up to 2 months. I recommend storing them in the refrigerator, but they can technically be stored at room temperature, but only for 1 week.
Notes
- Use crisp sugar cookies, such as Pepperidge Farm Zurich, for better truffle texture.
- Homemade sugar cookies should be a few days old to firm up before use.
- Melting chocolate over low heat in a double boiler prevents scorching and ensures smooth coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18truffles
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 9mg | 3% |
| Sodium | 61mg | 3% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 64IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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