Cookie truffles are no-bake cookie treats made with just three ingredients: crushed cookies, cream cheese, and white chocolate. They’re so easy to make and can be decorated in a multitude of ways for parties, holidays, or seasonal fun.
Why You’ll Love This Recipe
- Only 3 ingredients! (Four, if decorated.)
- No oven necessary
- Three kinds of cookie balls for a surprise in every bite
- Easy to personalize to taste or party theme
Ingredient Notes
- Cookies – I used Nairns Oat Grahams in three different flavors (Ginger, Original and Chocolate Chip) to make these no bake cookie balls.
- Cream cheese – Use regular cream cheese, not light or fat-free.
- Vanilla candy coating – I like using the microwaveable candy coating that comes in the trays (like this). You can use candy melts but I find them a little more fussy and problematic.
- Fun sprinkles – Mine are from Sweets & Treats! (Lime Squeeze and 24 Carrot
Step-by-Step Directions
Step 1: Break cookies and process in food processor until crushed into fine crumbs. (I use an older version of this mini chopper to work in small batches.) If you’re using different cookie flavors, you’ll want to do this in batches by cookie type and put the different flavored crumbs in separate bowls. (If you don’t have a food processor, you can put cookies into a sealed food storage bag and crush with a rolling pin.)
Step 2: Working individually by cookie flavor, combine softened cream cheese and cookie crumbs together until well combined. You’ll have three different bowls of cookie/cream cheese mixtures. (If you want to do all one flavor, there’s no need to divide everything up.)
Step 3: Press and roll the mixture into round balls and place on a parchment paper-lined cookie sheet. Freeze about 20-30 minutes.
Step 4: Place melting candy in microwave and melt according to package directions. Dip each cookie truffle into the candy melt, using a spoon to drizzle over the top, if needed. Once coated, lift out and let excess drip off.
Step 5: Place onto the lined cookie sheet and immediately scatter colored sprinkles on top before coating hardens.
Step 6: Store truffle cookies in the refrigerator. You can separate them according to cookie filling, but I like it to be a surprise. Will you get a chocolate chip cookie truffle or one of the oat graham cookie truffles? Take a bite and see!
Helpful Tips
- If you’d prefer one type of cookie, that’s fine. A typical 14 or 15 ounce package of cookies works beautifully with 8 ounces of cream cheese.
- When dipping, the key is to work quickly! It’s best to dip and decorate one cookie truffle at a time. Dip, set on tray, and sprinkle!
- To avoid puddles around the truffle, you can use a skewer or cake tester to carefully scrape around the dipped cookie ball once you set it on the parchment paper.
- I use this cradling spoon dipping tool to make things fuss-free and keep my fingers clean!
No Bake Truffles FAQ
Technically, no, but it helps prevent the cookies from crumbling or falling apart while being dipped. It also helps the coating firm up quickly.
Pretty much! Try it with chocolate or golden sandwich cookies, sugar cookies, gingersnaps or vanilla wafers.
Eh, that’s not something I worry about too much, but for the neatest truffles, you’ll want to dip quickly and tap the dipped truffle cookie against the side to remove excess. Even so, you’ll probably still get a ring of coating around the truffle. To try and prevent that, use a skewer or cake tester to scrape around the truffle and remove the excess. But seriously, perfection is overrated.
Of course. Cookie crumbs, chocolate curls, colored decorating sugar, crushed peppermint candy or a drizzle of chocolate all make pretty cookie truffles too. Remember to work fast as the coating dries quickly. It’s best to dip and decorate one cookie ball at a time.
They have cream cheese inside!
Other Recipes You’ll Love
Cookie Truffles
Ingredients
- 15 oz crushed cookies 1 box Nairns original oat grahams, 1 box Nairns stem ginger oat grahams, 1 box Nairns chocolate chip oat grahams
- 8 oz cream cheese softened, divided
- 16 oz vanilla flavored candy coating
- optional: colored sprinkles
Instructions
- Break cookies and process in food processor until crushed into fine crumbs. If you’re using different cookie flavors, you’ll want to do this in batches by cookie type and put the different flavored crumbs in separate bowls. (If you don’t have a food processor, you can put cookies into a sealed food storage bag and crush with a rolling pin.)
- Mix each flavor of cookie crumbs and ⅓ of the cream cheese pkg in medium bowl until well combined. Repeat for other two flavors. Roll (mixture will be soft) into approximately 32 equal balls (about 1 inch each); place on parchment paper-lined cookie sheet. Freeze for about 20-30 minutes.
- Place candy coating in microwave and melt according to package directions. Dip each cookie truffle one at a time into the candy melt, using a spoon to drizzle over the top, if needed. Once coated, lift out, tapping gently to loosen excess coating.
- Place onto the lined cookie sheet and immediately scatter colored sprinkles on top before coating hardens.
- Store truffle cookies in the refrigerator. You can separate them according to cookie filling, but I like it to be a surprise.
Notes
- If you’d prefer to use one type of cookie, that’s totally fine. A typical 14 or 15-ounce package of cookies works beautifully with 8 ounces of cream cheese.
- For easy cookie crushing in small batches, I use this mini food chopper. It’s wildly efficient and so much less hassle than dragging out the big food processor.
- When dipping, the key is to work quickly! It’s best to dip and decorate one cookie truffle at a time. Dip, set on tray, and sprinkle!
- To avoid puddles around the truffle, you can use a skewer or cake tester to carefully scrape around the dipped cookie ball once you set it on the parchment paper.
- I use this cradling spoon dipping tool to make things fuss-free and keep my fingers clean!
Technically, no, but it helps prevent the cookies from crumbling or falling apart while being dipped. It also helps the coating firm up quickly. Can I use any type of cookie?
Pretty much! Try it with chocolate or golden sandwich cookies, sugar cookies, gingersnaps or vanilla wafers. How do I get a smooth coating?
Eh, that’s not something I worry about too much, but for the neatest truffles, you’ll want to dip quickly and tap the dipped truffle cookie against the side to remove excess. Even so, you’ll probably still get a ring of coating around the truffle. To try and prevent that, use a skewer or cake tester to scrape around the truffle and remove the excess. But seriously, perfection is overrated. Can I use other toppings besides sprinkles?
Of course. Cookie crumbs, chocolate curls, colored decorating sugar, crushed peppermint candy or a drizzle of chocolate all make pretty cookie truffles too. Remember to work fast as the coating dries quickly. It’s best to dip and decorate one cookie ball at a time. Why do no-bake cookie truffles need to be stored in the refrigerator?
They have cream cheese inside so they need to be kept cold.
