Sugar Cookie Truffles (Print-Friendly Version)
No-bake treat combining sugar cookies, cream cheese, and chocolate for rich, festive bites.
# Ingredients You’ll Need:
→ Base
01 -
12-15 sugar cookies (approximately 140-180 g), preferably firm and a few days old
02 -
2-3 ounces (57-85 g) cream cheese, softened
03 -
½ teaspoon (2.5 ml) vanilla extract
→ Coating
04 -
1 ½ cups (255 g) chocolate melting wafers
05 -
Optional: sprinkles for decorating
# How to Make It:
01 -
Place the sugar cookies into a food processor or blender and pulse until finely ground into crumbs.
02 -
Add softened cream cheese and vanilla extract to the cookie crumbs and pulse until fully incorporated; add an additional ounce of cream cheese if mixture is too firm.
03 -
Line a baking sheet with parchment or freezer paper. Using a tablespoon or small cookie scoop, shape mixture into balls and arrange on the sheet. Freeze for 20 minutes until firm.
04 -
Heat the chocolate melting wafers in a microwave-safe bowl for 1 minute. Stir until smooth, reheating for 15-30 seconds if necessary to fully melt.
05 -
Dip each chilled truffle ball into the melted chocolate using a fork, tapping the fork against the bowl edge to remove excess, then transfer the coated truffle back onto the lined baking sheet with the help of a toothpick.
06 -
If desired, immediately add sprinkles to each coated truffle. Refrigerate until ready to serve.
# Extra Tips:
01 -
Use firm sugar cookies that are slightly stale for best texture. Store truffles covered in the refrigerator up to 1 week or freeze for up to 3 months.