Sugar Cookie Truffles
These Sugar Cookie Truffles are made with Golden Oreo cookies, cream cheese and drenched in white chocolate and coated with sprinkles!
Servings: 14 truffles
Ingredients
- 20 Golden Oreos
- 1 8 oz. package cream cheese; softened
- 1/2 tsp. vanilla extract
- 2 cups white chocolate or melting chocolate
- 1 tsp. coconut oil
- sprinkles
Instructions
- Line a baking sheet with parchment paper. In a large food processor, process the oreos until they are a sand-like consistency. Add in cream cheese and vanilla extract and pulse until all ingredients are combined. Alternatively, if you don't have a food processor you could crush the cookies into crumbs and mix everything in a large bowl with a wooden spoon OR you could also use an electric hand mixer.
- Once the mixture has formed into a cookie dough consistency use a small cookie scoop and form the truffle mixture into small balls. Place on the baking sheet and freeze for 20 minutes or until the balls are firm and chilled.
- Once the truffles are chilled, in a microwavable safe mixing bowl, mix the coconut oil with white chocolate chips and heat in 30 second intervals, stirring in between until chocolate is melted.
- Dip the truffles in the melted chocolate and place back on the cookie sheet. Decorate with sprinkles immediately. Once all of the truffles are done, place them back in the freezer to harden for 10 more minutes.
Notes
Recipe Notes:
- To-store: place truffles in an airtight container and place in the refrigerator for up to 5 days.
- Make-ahead: you can easily make these a day ahead if you are making these for a party. Just keep them refrigerated until ready to serve.
- To-freeze: place truffles in a large ziplock bag or in an airtight container. When ready to eat, remove from the freezer and let them defrost in the refrigerator for 1-2 hours. They will last up to 1 month in the freezer.
- Swap the red and blue sprinkles for any colors.