These cookie truffles would have been a perfect treat for when my kids were little. We loved any chance to spread a blanket out on the living room floor, eat finger foods and of course, watch movies until late in the night.
They are not so little anymore, but they love these cookie truffles. As a matter of fact, my now very tall, almost grown son loves to grab a handful of these as he walks by.
These bite size truffles are easy to make, kid friendly, no bake dessert and are simply delicious.
Use your favorite cookies to make cookie truffles that are uniquely yours.
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| Prep Time | 10 minutes |
| Passive Time | 15 minutes |
| Servings |
truffles
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- 12 Cookies or 6 sandwich cookies, your choice
- 4 oz cream cheese room temperature
- 1/2 tsp vanilla extract
- 2 tbsp powdered sugar
- 12 oz candy coating or chocolate chips, regular or dairy free
- 2 tbsp vegetable oil
- food coloring use vegan brand
- sprinkles if desired for decorating, use a vegan brand
Ingredients
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- In a food processor, pulse cookies into crumbs. If not using a food processor, place cookies in a large plastic storage bag and with a rolling pin, roll until crumbs.
- In a bowl, combine the cookie crumbs and cream cheese until well mixed.
- Add vanilla and powdered sugar to cookie mix and stir until well mixed.
- Roll into 1" balls and place on a wax paper covered baking sheet. Freeze until firm, about 15 - 30 minutes
- Melt candy coating according to package directions. If using chocolate or white chocolate chips, place a 1/4 cup of chips in a microwave safe bowl and microwave 30 seconds at a time, stirring after each time, until the chips are melted
- Add 1/4 teaspoon vegetable oil to the melted chips or candy coating. Add 1/4 tsp. of oil to chocolate and stir well. This will help to coat smoothly.
- Remove cookie balls one at a time from the freezer. Set ball on a fork and spoon chocolate/candy coating over the pop, turning pop slowly over the bowl. Gently shake the pop to allow excess to go back into the bowl.
- For white chocolate on chocolate cake, coat twice. Coat once, allow to set, then coat a second time. When using white chocolate on chocolate cookie truffles, you may need to coat twice. Coat once, allow to set, then coat a second time.
- The chocolate will set up quickly. If sprinkles or decorations are desired, quickly sprinkle sprinkles over freshly coated truffles before chocolate sets. If the coating becomes hard before you can get sprinkles on it, re-dip top of truffle into the chocolate and then sprinkle immediately.
- Place wet truffles on a wax paper covered baking sheet and allow to dry.
- Continue with the rest of the cake pops, removing one at a time from freezer, melting chocolate and adding oil as needed.
Candy coated truffles can be stored on the countertop in an airtight container for up to 5 days.
Store chocolate coated truffles in an airtight container in the refrigerator for up to 5 days.
This Cookie Truffles recipe is vegetarian and can be gluten free with ingredient substitutions.
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