Description
These Sugar Cookie Truffles are a delightful no-bake treat combining the crumbly sweetness of sugar cookies with creamy cream cheese, all coated in rich melted chocolate. Perfectly bite-sized and garnished with sprinkles, they make a festive and easy dessert for any occasion.
Ingredients
Scale
Base
- 12-15 sugar cookies (about a 5 ounce bag of Pepperidge Farms)
- 2-3 ounces cream cheese, softened
- 1/2 teaspoon vanilla extract
Coating
- 1 1/2 cups chocolate melting wafers
- Sprinkles (optional, for decoration)
Instructions
- Blend the cookies: Place the sugar cookies into a blender or food processor and blend until they turn into fine crumbs.
- Mix with cream cheese and vanilla: Add the softened cream cheese and vanilla extract to the cookie crumbs. Pulse the processor to combine thoroughly. If the mixture feels too firm to form balls, add an additional ounce of cream cheese and pulse again.
- Scoop and shape balls: Line a baking sheet with parchment paper or freezer paper. Using a small cookie scoop or tablespoon, scoop out the dough and roll it into small balls. Place these balls on the prepared baking sheet.
- Freeze the truffles: Freeze the shaped cookie balls for about 20 minutes or until they are firm enough to handle for dipping.
- Melt the chocolate: In a microwave-safe bowl, melt the chocolate wafers by heating for 1 minute, then stir. Continue microwaving in 15-30 second increments as needed until smooth and fully melted.
- Dip the truffles: Use a fork to dip each cookie ball into the melted chocolate coating. Tap the fork on the side of the bowl to remove excess chocolate. Use a toothpick to help slide the coated truffle off the fork onto the lined baking sheet.
- Add sprinkles: Immediately after dipping, sprinkle your desired toppings over the truffles before the chocolate sets.
- Chill to set: Place the baking sheet with the dipped truffles in the refrigerator to allow the chocolate coating to fully harden before serving.
Notes
- Ensure the cream cheese is softened to make combining easier and to achieve a smooth mixture.
- Adding an extra ounce of cream cheese can help if the mixture feels too dry or crumbly to form balls.
- Use parchment or freezer paper to prevent the truffles from sticking and to make cleanup easier.
- You can customize the coating with different types of chocolate (milk, dark, white) or colored candy melts for themed occasions.
- Store truffles in an airtight container in the refrigerator for up to one week.
