Friday, December 23, 2011

Every Day I’m Truffling

Well, we can all thank Pinterest for this one.  The biggest thing I’ve learned since signing up a month ago is that apparently damn near anything can be turned into a truffle.  Particularly any kind of cookie.


Pinterest definition of truffle:  Ball of yumminess dipped in chocolate. :)


Kind of like a cake pop in that you pulverize the cookies, add icing, roll into balls, dip and decorate.  Good times, good times.


Sugar Cookie Truffles

*yields approximately 24 tasty treats


  • 24-30 sugar cookies, not frosted (homemade or store bought)
  • 4 tbsp cream cheese, room temp
  • 1 tbsp butter, room temp
  • 1 tbsp icing sugar
  • wee splash of vanilla
  • drizzle of milk for thinning
  • 2 cups chocolate of your choice (I made a batch of white chocolate and a batch of semi-sweet chocolate)
  • 2 tbsp butter, shortening, or coconut oil
  • festive sprinkles (optional)


  1. Break up your sugar cookies, place in food processor (or good blender) and process until a fine crumb is reached.  If you have any chunks larger than your pinky fingernail, sift those out.  Set crushed cookies aside in mixing bowl.
  2. Use the food processor again to mix together cream cheese, butter, icing sugar and vanilla to make a quick, slightly thick butter cream.
  3. Start adding the crushed cookies to the frosting in the food processor, pulsing to incorporate.  If the mixture gets too dry add a tiny drizzle of milk.  When the mixture comes together without crumbling apart too much it’s ready.
  4. Scoop by the heaping tablespoon into your hand, squeeze and roll into balls.  Place on a baking sheet and let set in the freezer for 15 minutes before dipping.
  5. When ready for dipping use a double boiler over medium-low heat (or microwave) to combine chocolate and butter/shortening/coconut oil.  Stir frequently until smooth.
  6. Using a skewer, poke each cookie ball and dip into chocolate mixture.  Place back on baking sheet.  Before chocolate completely dries, add sprinkles if using.  When all cookie balls are coated, place in refrigerator or freezer to set.
  7. Store in refrigerator or freezer, covered.


*Baker’s notes: This took some trial and error to get the right consistency.  I really had to squeeze them tight when initially rolling into balls.  Also, my food processor isn’t big enough for step 3 so I made the icing in my stand mixer using the paddle attachment and added the cookie crumbs that way.


These took a bit of work, but are such a fun way to present a festive cookie!  They make a super cute gift and if you don’t tell the recipient what’s inside they are a tasty surprise.  :)


What cookies would you turn into truffles?  I’m thinking ginger snaps would be be deeeeelish coated in dark chocolate.  nom.

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1 comment:

rusty61 said...

What a great idea! These look really delicious!!!