Sugar Cookie Truffles

Print Recipe

5 from 6 votes

These Sugar Cookie Truffles are the perfect no-bake holiday dessert!

Prep Time15

Chill Time10

Total Time25

Course: Dessert

Cuisine: American

Keyword: no bake truffles, truffle recipe

Servings: truffles (approximately)

Calories: 126kcal

Author: The Chunky Chef

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

1. Melting the chocolate - My preferred method for melting chocolate is the double boiler method. A double boiler is an actual type of pot, but most people don't have one on hand, so I make my own makeshift one. It's easy, I promise!

Add a bit of water to a sauce pan and place a heat-resistant bowl on top (I use a glass bowl) so it just rests on the sides of the pan, but doesn't touch the water.
Heat the water on LOW heat and add chocolate to the bowl on top.
Stir often and you'll see the chocolate start to melt.
Keep stirring, and once you see just tiny lumps of chocolate, remove the bowl from the top of the pan.
Stir, and the residual heat will melt those last little lumps and you'll have perfect melted chocolate.

2. Cookie Texture - the trick to making this recipe is to use harder, more crispy sugar cookies. Pepperidge Farm Zurich cookies are perfect! Softer, more chewy cookies can work, but you'll need less cream cheese.

3. Homemade vs. Store-bought - typically I just pick up a package of cookies for these truffles, but if you wanted to make your own, you absolutely can. My vanilla bean sugar cookies are fabulous in this recipe, but you'll want them to be several days old so they can get a bit hard first.

Nutrition