Description
A delightful treat combining sugar cookies and cream cheese, covered in chocolate.
Ingredients
Scale
- 12–15 sugar cookies (I use the 5 ounce bag of Pepperidge Farms)
- 2–3 ounces cream cheese (softened)
- ½ teaspoon vanilla extract
- 1 ½ cups chocolate melting wafers
- Optional: sprinkles for decorating
Instructions
- Place the cookies in a blender or food processor and blend until they have turned into fine crumbs.
- Add in the cream cheese and vanilla and pulse until it has combined. If the mixture is too firm, add in an extra ounce.
- Line a baking sheet with parchment or freezer paper. Using a small cookie scoop or tablespoon, scoop out the dough and roll into balls. Then place onto the baking sheet.
- Freeze for about 20 minutes, or until firm.
- Melt the chocolate in a microwave bowl for 1 minute. Stir until smooth and melt for an additional 15-30 seconds if needed.
- Dip the truffle balls into the chocolate using a fork. Tap the fork on the side of the bowl and then place back onto the lined baking sheet.
- Use a toothpick to help slide the ball off onto the pan.
- Add sprinkles immediately after dipping each ball. Place in the refrigerator until ready to serve.
Notes
- Sugar cookies: I used Pepperidge Farm sugar cookies. If using homemade shortbread cookies or sugar cookies, make sure they are hard not soft. Best if a few days old.
- Storage: Store the leftovers in a covered container and store in the refrigerator for up to 1 week or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
Keywords: Sugar Cookie Truffles, dessert, no-bake