Cookie Truffles

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.

Course Dessert

Cuisine American

Prep Time 20

Chill Time 30

Total Time 50

Servings

Calories 124kcal

Author Liz - Eat Move Make

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!

Do I have to freeze the cookie truffles before dipping?
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.

Nutrition