Description
These cookies & cream truffles are a no-bake treat made with just three simple ingredients—chocolate sandwich cookies, cream cheese, and white chocolate. They’re rich, creamy, and coated in a sweet white chocolate shell with a sprinkle of cookie crumbs on top.
Ingredients
Scale
- 36 chocolate sandwich cookies
- 8 oz cream cheese, softened
- 12 oz white chocolate, melted
Instructions
- Crush the cookies into fine crumbs using a food processor or by hand. Reserve 2 tablespoons for topping.
- In a bowl, mix the crushed cookies with softened cream cheese until smooth and dough-like.
- Roll into 1-inch balls and place on a parchment-lined baking sheet.
- Chill the truffle balls in the refrigerator for 30 minutes.
- Melt the white chocolate in the microwave or over a double boiler.
- Dip each chilled truffle into the melted white chocolate using a fork. Tap off excess and return to the sheet.
- Sprinkle reserved cookie crumbs over the top of each truffle before the chocolate sets.
- Chill again until fully set, then serve or store.
Notes
- Use a fork for dipping to help coat the truffles evenly.
- Let the cream cheese soften for easier mixing.
- Add a splash of vanilla for extra flavor.
- Store in the fridge or freeze for longer keeping.