Valentine’s Day is a week from today! Why don’t you celebrate by making these incredibly easy and delicious cookies n’ cream truffles?
I first tried these truffles at a New Year’s Eve party this past year. I completely smitten and naturally, asked the host of the party for the exact recipe. When she told me it was nothing but chocolate sandwich cookies and cream cheese dipped in chocolate, I couldn’t believe it! There had to be more to it than that! But no, she assured me there were only three ingredients involved and everyone always raved about them. I couldn’t wait to remake them at home and figured Valentine’s Day was the perfect occasion!
For this recipe, you’ll need an entire package of chocolate sandwich cookies and six ounces of cream cheese. You’ll also need a food processor so you can mix the two thoroughly into truffle consistency.
Cookies and Cream Truffles
Celebrate Valentine's Day with this cookies and cream truffles recipe. Combine chocolate sandwich cookies and cream cheese then roll in melted chocolate. Food blogger Jenna Weber shares where she got the idea for this dessert in a full post on the Fresh Tastes blog.
- 1 13-oz package chocolate sandwich cookies, about 27 cookies
- 6 oz cream cheese
- 8 oz bittersweet chocolate
- seasonal sprinkles (optional)
- Combine the chocolate sandwich cookies and the cream cheese in the food processor and process until smooth. You might need to use a rubber spatula to mix a couple times during the process until you have a relatively smooth cookie paste.
- Drop spoonfuls of the cookie mixture on a parchment paper lined plate or sheet tray. Place in freezer for 30 minutes.
- Melt the chocolate over a double boiler until smooth. Remove from heat and let cool slightly. After 30 minutes, remove the truffles from the freezer and re-roll each into a smooth ball. Drop in the melted chocolate then roll in the sprinkles. Place back on the sheet try or plate and place in the freezer for another hour until firm.
- Truffles will remain fresh in the fridge or freezer for up to two weeks.
Yield: approximately 35 truffles
Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.