Cookie Truffles are a great way to use up leftover cookies! You'll love this 3-ingredient no-bake recipe that uses leftover cookies, cream cheese, and white chocolate melting wafers. Add sprinkles to make them extra special.
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.
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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.