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Sugar Cookie Truffles

Sugar cookie truffles combine crunchy sugar cookie crumbs and softened cream cheese into creamy, bite-size centers coated in smooth white chocolate. Chill the balls until firm before dipping for a neat, set coating.
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Prep Time 20 minutes
Cook Time 2 minutes
Chilling 1 hour 15 minutes
Total Time 1 hour 37 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the truffles
  • 1 package (12 oz) crunchy sugar cookies
  • 4 oz cream cheese softened
For the coating
  • 12 oz white chocolate melting wafers

Equipment

  • 1 food processor
  • 1 rimmed baking sheet
  • 1 microwave-safe bowl

Method
 

Make the truffles
  1. Line a rimmed baking sheet with parchment paper.
  2. Process the cookies in a food processor into fine crumbs.
  3. Add the cream cheese and pulse until the mixture holds together when pinched.
  4. Roll the mixture into 24 balls, about 1 inch each.
  5. Arrange the balls on the prepared baking sheet.
  6. Chill for 1 hour, until firm.
Coat the truffles
  1. Melt the wafers in a microwave-safe bowl in 30-second bursts, stirring after each, until smooth.
  2. Dip each chilled ball in the melted wafers, letting excess coating drip back into the bowl.
  3. Return each coated ball to the baking sheet.
  4. Chill for about 15 minutes, until the coating is set.

Notes

For clean dipping, make sure the truffle centers are firm after chilling. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months. For a gluten-free version, use certified gluten-free crunchy sugar cookies.