- Line a large baking sheet with 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. Cover and chill or freeze until firm.
- In a large saucepan cook and stir white chocolate over low heat until melted; cool slightly.
- Dip each ball into melted white chocolate; let excess drip back into pan. Place dipped truffles on the prepared baking sheet. If desired,sprinkle with colored sugar. Chill truffles about 1 hour or until firm. Store, covered, in the refrigerator up to 1 week or freeze up to 1 month.
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
Annie 974 Days Ago
I seem to have bad luck all around with this sort of stuff. I came up with a creamy mixture, not a dough I could form into balls (18oz crushed cookies + 8oz cream cheese, right?). Added some flour and powdered sugar to thicken it up. Irritating. They were still too mushy to really be dipped in white chocolate very easily- leaving crumbs in the white chocolate and fork marks on the truffles. I wanted this to work,
Cathi 1116 Days Ago
I am always looking for the easy way out when cooking or baking. These were easy and delicious! I also made a batch using German Chocolate baking bars, and these too were fantastic!