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Cookie Truffles

You only need three ingredients to make these white chocolate treats. They're great for parties or to give as gifts.

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4.0 by 315 people

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  • Makes: 40 servings
  • Prep: 45 mins
  • Chill: 2 hrs

Cookie Truffles

Directions

  1. Line a large baking sheet with parchment, waxed paper or foil; set aside. In a large bowl combine crushed cookies and cream cheese. Beat with an electric mixer on low speed until well mixed. Shape mixture into 1-inch balls. Chill or freeze until firm.
  2. In a large saucepan cook and stir white chocolate over low heat until melted; cool slightly.
  3. Dip each ball into melted white chocolate; let excess drip back into pan. Place dipped truffles on the prepared baking sheet. Chill truffles about 1 hour or until firm. Store, covered, in the refrigerator up to 1 week or freeze up to 1 month.
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Nutrition Facts (Cookie Truffles)

  • Per serving:
  • 115 kcal cal.,
  • 7 g fat
  • (3 g sat. fat,
  • 7 mg chol.,
  • 13 g carb.,
  • 0 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (9)

315 Ratings
751 Days Ago
How long will they keep. Planning on making them 1 week before needing them, for a shower
751 Days Ago
How long will they keep? Planning on making them 1 week before needing them for a shower.
861 Days Ago
I just want to know how they make theirs look so pretty. Mine just didn't look that great after dipping but they tasted great.
Teresa Hodges 1034 Days Ago
We made these with nutter butter cookies. They taste like peanut butter balls. Yummy!
Kimberly Lewis 1034 Days Ago
I've made something like these before. You need a full package of Oreos (or generic equivalent). DO NOT USE DOUBLE STUFFS! The "dough" gets too loose with the added moisture. Pulse in a food processor until fine crumbs (breaking in a bowl doesn't work nearly as well). Add the cream cheese and pulse until it's a large ball. Roll into 1" balls with hands. It will be messy, and the dough should be soft, but retain its shape. Place in fridge for at least 1 hr to harden. Melt almond bark (cheaper and easier to work with) in microwave per instructions. Dip and put back in fridge to re-harden. It works great if you use toothpicks. The holes they make are small and can easily be hidden if you put that side down.
Anonymous 1218 Days Ago
They were amazing!!!! So easy and great!!!
Karen Bodnar Feutz 1234 Days Ago
The recipe is incorrect. BHG needs to amend it. I initially used the 8 oz of cookies as written and you CANNOT roll the sticky, gooey dough. I checked other recipes and they ALL used an entire package of cookies!!! Fortunately, I was able to save my batch by using all the cookies!! Haven't dipped them yet but I always use a bit of shortening when melting any chocolate. Horribly written recipe!
Carolyn Hamlet 1253 Days Ago
I must have done something wrong. My cookie mix was very moist and sticky. The white chocolate was too thick to dip them. They melted. I put them in the refrigerator to harden them. Once I started dipping they became loose again and melted into the chocolate. What am I doing wrong?
Sabrina Brantley 1470 Days Ago
made these at the last minute during my fundraiser. they were so easy to make, and everyone loved them! people are asking me for to make them more! thank you for this super easy but difficult looking desserts!

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