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Candy and sweets

Cookies and Cream Truffles

Gift the chocoholic in your life these 4-ingredient truffles. Package them in a small cardboard boxed lined with holiday tissue paper or in festive mini muffin liners.

Serves 15
Ready in 77 mins
Prep time 15 mins
Cooking time 2 mins
Chill time 60 mins
442 calories per serving


> 36 chocolate and cream sandwich cookies, broken up
> 1 (8 oz) pkg reduced-fat cream cheese, room temperature
> 1 tsp vanilla extract
> 1 (12 oz) bag semisweet chocolate morsels


Line a large baking sheet with parchment or wax paper. To a food processor, add the cookies and pulse into crumbs.
Transfer cookie crumbs to medium bowl. Remove ¼ cup and reserve. To medium bowl, add the cream cheese, vanilla, and pinch of salt. Stir to combine. Using a cookie scoop or wet hands, scoop and roll mixture into 1-inch balls.
Add the chocolate chips to a medium microwave-safe bowl. Microwave in 30-sec. intervals, until melted, stirring between intervals.
Dip truffles into melted chocolate, using a spoon or fork to coat the truffle in chocolate, covering completely. Place on the prepared pan. Sprinkle tops with reserved cookie crumbs. Refrigerate 1 hour, until firm and chocolate is set. Store in an airtight container in the refrigerator for up to 5 days.


After chocolate coating sets, drizzle with white chocolate before sprinkling reserved cookie crumbs.

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