Cookie Truffles are a 3-ingredient no-bake recipe that uses leftover Danish butter cookies, cream cheese, and melting chocolate. Ready in just minutes, these truffles are a great way to use up any leftover cookies!
Repurpose those leftover cookies with these delicious no-bake truffles. These little bite-sized treats are perfect for any occasion and can be made with whatever butter cookie or sugar cookies you have on hand. Looking for a fall treat, be sure to try these Pumpkin Spice Truffles!
These little truffles are butter cookies taken to the next level with a creamy cream cheese filling and sweet white chocolate bite. Decorate with sprinkles to make these special for any occasion… or just a midweek treat!
Why this recipe works
I love to make truffles because they are so simple to put together and only require three ingredients: cookies, cream cheese, and melting chocolate. Sprinkles are optional if you want to dress the truffles up before serving.
This recipe is a great way to up leftover cookies you have on hand. The danish butter cookies work perfectly here because they are a firmer cookie and make the perfect crumb for truffles. If you don’t have the butter cookies, you could always substitute other firmer cookies, such as sugar cookies or vanilla wafers.
The entire recipe is made in the food processor and has a short chilling time. Dip the finished cookie balls in white melting chocolate and that’s it. It’s a simple and delicious recipe that the kids will love helping with too.
For another simple cookie made in the food processor, be sure to try these Italian Almond Chocolate Cookies with crushed almonds and cocoa powder. And, if you love no-bake cookies, don’t miss my No Bake Cookie Butter Cookies! For a simple 7-ingredient cookie, be sure to try these Italian Pistachio Cookies!
Recipe Ingredients
Three simple ingredients are all that are needed to make cookie truffles. I like to add sprinkles to my truffles before they are set, but that is optional.
- Danish Butter Cookies: I use these popular cookies here because I always seem to have them on hand around the holidays. However, you could substitute sugar cookies, vanilla wafers, golden Oreos, or gingersnaps.
- Cream Cheese: You don’t really need a lot of cream cheese for this recipe, so I recommend using the full fat version. However, low fat cream cheese or even mascarpone would work here.
- Melting Chocolate: My favorite melting wafers are definitely Ghirardelli. They give a nice finish and are easy to work with. Wilton’s melting candy is another good option. If you only have white chocolate chips, you may need to mix them with a bit of coconut oil to get your ideal consistency.
Read on to see how easy it is to make these delicious treats!
How to make cookie truffles
Making these cookie truffles couldn’t be easier. All you need is a food processor and a small cookie scoop.
To start, place the cookies in the food processor and pulse until they are finely ground (step 1). I love to use my food processor for this step, but if you don’t have one you could place the cookies in a large ziplock bag and use a rolling pin or skillet to crush the cookies.
Step 2 is to add in the cream cheese. Pulse until a dough starts to form. You will know the truffles are done when you can squeeze the dough and it stays together. If it doesn’t, add another ounce or two of cream cheese until desired consistency is reached.
Next, use a cookie scoop to measure out about 1 inch balls of dough (step 3) and roll into balls. Place on a lined cookie sheet and freeze for about 10-15 minutes.
Lastly, dip the truffle balls in melted white chocolate (step 4). Microwave the white chocolate wafers until melted. Dip the balls in the melted chocolate letting the excess drip off. Place on parchment paper and top with sprinkles if desired.
Cookie Truffles Tips and FAQs
- These truffles can be made with 12 ounces of whatever firmer cookie you have on hand. Good options include the Danish Butter Cookies, sugar cookies, Oreos, or gingersnaps.
- You can change the flavor of the truffles by adding a cinnamon, sprinkles, or a couple of drops of your favorite extract to the batter.
- If you like a sweeter treat, add ¼ to ½ cup of powdered sugar to the cookie batter. Add more cream cheese if necessary.
When making cookie truffles, avoid using overly soft cookies. You want to use a firmer cookie like Danish butter cookies, gingersnaps, vanilla wafers, Oreos, or sugar cookies. Soft cookies will not work to get the ideal consistency needed for the batter.
Melting wafers, like Ghirardelli, are ideal for dipping and coating truffles. You can use white chocolate, it will just leave a thicker coating on truffles and may not give as smooth of a consistency. A good tip is to stir a bit of coconut oil into the melted white chocolate to give it a smoother finish.
Leftover danish butter cookies are great for making a crumb. You can pulse the cookies in a food processor along with some melted butter and make the perfect crumb for a cheesecake. Or, grind up the cookies along with some cream cheese to make easy cookie truffles.
Related Recipes
I love making no-bake truffles year long. Here are some of my other favorite no-bake truffle recipes:
Cookie Truffles
Equipment
- food processor
- cookie scoop
Ingredients
- 12 ounces firm cookies (like danish butter cookies, Oreos, sugar cookies, or gingersnaps)
- 4 ounces cream cheese
- 10 ounces white chocolate melting wafers (like Ghirardelli)
- sprinkles for decorating (optional)
Instructions
- Place cookies in a food processor and pulse until the mixture forms a coarse crumb. Add in the cream cheese and pulse until the mixture is full combined and can be pressed into a ball.
- Use a cookie scoop to roll dough into about 18 equal-sized balls. Place the balls on a cookie sheet lined with parchment and freeze for about 10 minutes.
- While the truffles chill, melt the melting wafers by placing in a microwave safe bowl. Microwave at 50% stopping to stir every 30 seconds, until the chocolate is just melted.
- Remove the truffles from the freezer. Dip the truffles in the melted chocolate and lift out using a fork, letting the excess chocolate drip off. Immediately top with sprinkles if using.
Video
Notes
- These truffles can be made with 12 ounces of whatever firmer cookie you have on hand. Good options include the Danish Butter Cookies, vanilla wafers, sugar cookies, Oreos, or gingersnaps.
- You can change the flavor of the truffles by adding cinnamon, sprinkles, or a couple of drops of your favorite extract to the batter.
- If you like a sweeter treat, add ¼ to ½ cup of powdered sugar to the cookie batter. Add more cream cheese if necessary.
- Store in an airtight container in the refrigerator for up to a week, or freeze for up to a month.
How should these be stored?
Store in an airtight container in the refrigerator.
What a fun treat. Homemade sweets are the best. These would be great for Valentine’s Day.
I’m going to give these a try with Biscoff cookies! They look delicious.
These truffles turned out amazing! Thank you for the recipe!
What a gorgeous idea, these would be such lovely gifts and quick and easy too!