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Sugar cookie truffles coated in chocolate with sprinkles, cream cheese filling visible at the bite.

Sugar Cookie Truffles with Chocolate Coating

Sugar cookie truffles mix crushed cookies with cream cheese and vanilla, then coat in melted chocolate for a 32-minute, 12-serving dessert at 80 calories each.
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Prep Time 10 minutes
Cook Time 2 minutes
Freeze Time 20 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 80
Ingredients Method

Ingredients
  

  • 12–15 sugar cookies about 5 oz / 142 g, such as Pepperidge Farms
  • 2–3 oz cream cheese 57–85 g, softened
  • 1/2 tsp vanilla extract
  • 1 1/2 cups chocolate melting wafers 255 g

Method
 

  1. Put the cookies into a blender or food processor and process until they turn into fine crumbs.
  2. Introduce the cream cheese and vanilla, then pulse until the mixture is uniform. Should the mixture be overly stiff, incorporate an additional ounce (28 g) of cream cheese.
  3. Cover a baking sheet with parchment or freezer paper. With a small cookie scoop or tablespoon, portion out the dough and shape into balls, then arrange them on the prepared baking sheet. Freeze for about 20 minutes, or until solid.
  4. In a microwave-safe bowl, melt the chocolate for 1 minute. Stir until velvety; if necessary, microwave in further 15–30 second intervals until completely melted.
  5. Using a fork, submerge the truffle balls in the chocolate. Tap the fork against the bowl's rim to shed excess chocolate, then return them to the lined baking sheet. A toothpick can assist in sliding the ball off the fork onto the pan.
  6. Scatter sprinkles right after coating each ball. Keep refrigerated until serving.