Christmas Cookie Truffles

It’s December 2nd, and if your Christmas tree isn’t up yet—what are you waiting for?!

I’m currently sitting here listening to Christmas music play through my stereo and looking at the lights glisten on my tree. I’m fully in the Christmas spirit, and that couldn’t be more visible than if you step into my kitchen. I’ve got four holly and Christmasd plaid containers stuffed full of Chex mix to snack on and peppermint mocha cookies to take to work.

There’s peppermint bark Hershey’s bells in a little dish on my table. A jug of eggnog in my fridge. A pile of holiday recipes on my counter. It’s my most favorite time of year and I couldn’t be more happy.

Since Thanksgiving has come and gone, I can now share all of my holiday baking with you. Actually, we start today with a no-bake treat. This is wonderful if you want to make something special for the season, but don’t want to put in a lot of effort.

Everybody loves a good cake or oreo ball, and this is no different. I doubled up the recipe for you because the original didn’t make nearly enough truffles. Grab a bag or two of hard sugar cookies (I used the Pepperidge Farm brand), crumble them up, and get to work making a Christmas delight.

I do have this tip for you: use white chocolate baking bars to melt. I’ve tried to melt white chocolate chips several times before and it always seizes. I never have a problem with the bars, though.

The trick is to use your microwave conservatively. I break the bars into chunks, use the same exact glass bowl everytime (I’m too scared to use anything else) and microwave for 30 seconds. You then have to take it out, stir it for a while so that it continues to melt, then pop it back in for another 30 and then stir a lot more again. Sometimes that’s enough time for me, but if you need more microwaving, cut it down to 10 second intervals. By the way, my microwave is 1000 watts.

Melting the white chocolate is the hardest part of this recipe. Everything else is a breeze. You may have to pop the truffles into the fridge or freezer for a minute or two so the white chocolate will set, especially if your kitchen is pretty warm. After that, try to keep these out of your hands—I dare you. They are really easy to munch on for hours.

Enjoy!

Christmas Cookie Truffles

• Servings: 10-12
• Time: 15 mins
• Difficulty: Easy
• Print

A no-bake treat that tastes like Christmas cookies rolled in sweet white chocolate.

Ingredients

• 30 sugar cookies (hard, not soft ones)
• 6 oz. cream cheese, softened
• 1 tsp. vanilla
• 3-4 (4 oz.) bars white chocolate
• Christmas sprinkles, for topping

Directions

1. Put cookies in a food processor and pulse until only fine crumbs remain. Add in vanilla and cream cheese and pulse until well combined.
2. Using a tablespoon, scoop into small balls (rolling with hands when needed) and lay out on a baking sheet. Freeze for 20 minutes or until hard.
3. Melt the white chocolate. Lay out parchment paper on baking sheets. Roll sugar cookie balls in white chocolate and place on sheet, immediately topping with sprinkles.
4. Let white chocolate set (you can pop them in the freezer or fridge for a few minutes) and then serve.

Step-By-Step Instructions

Put cookies in a food processor and pulse until only fine crumbs remain. Add in vanilla and cream cheese and pulse until well combined.

Using a tablespoon, scoop into small balls (rolling with hands when needed) and lay out on a baking sheet. Freeze for 20 minutes or until hard. Melt the white chocolate. Lay out parchment paper on baking sheets. Roll sugar cookie balls in white chocolate and place on sheet, immediately topping with sprinkles.

Let white chocolate set (you can pop them in the freezer or fridge for a few minutes) and then serve.