When you want to celebrate with a little something sweet, these indulgent no-bake goodies are ideal for Valentine’s Day, holiday cookie exchanges, host or hostess gifts, and other special occasions.
| Prep Time: | 40 mins |
| Additional Time: | 1 hr 50 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 48 |
| Yield: | 48 truffles |
Ingredients
- 1 (14 ounce) package cream-filled chocolate sandwich cookies (such as Oreo®)
- 1 (8 ounce) package cream cheese, softened
- ⅓ cup powdered sugar
- 1 (16 ounce) package white candy melts
- 2 tablespoons colored candy sprinkles (Optional)
Instructions
- Place 36 sandwich cookies in a food processor.
- If you’d like to decorate the finished truffles with cookie crumbs, discard the filling from any remaining cookies and place the wafers in a small resealable bag. Crush with a rolling pin and set aside until needed.
- Pulse the cookies in the food processor until they become fine crumbs. Add cream cheese and powdered sugar; process until well mixed. Cover and refrigerate for at least 1 hour.
- Line a baking sheet with parchment paper.
- Remove cookie mixture from the refrigerator and roll into forty-eight 1-inch balls. Place on the prepared baking sheet and refrigerate for 30 minutes.
- Toward the end of the chilling time, place candy melts in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth. Let sit for 5 minutes.
- Remove balls from the refrigerator and dip, one at a time, into the melted chocolate. Shake off any excess and place back on the lined baking sheet. Sprinkle reserved cookie crumbs and/or candy sprinkles over truffles while chocolate is still wet.
- Place truffles in the refrigerator until coating is set, about 15 minutes.