| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 20 cookies |
Ingredients
- 2 cups roughly crumbled sugar cookies
- 1/2 cup confectioners’ sugar
- 4 ounces cream cheese, softened
- 2 tablespoons chocolate-hazelnut spread
- Toppings of your choice, such as crushed pretzels, toasted and finely chopped pistachios and chocolate cookie crumbs, for rolling
Instructions
- Mix the crumbled sugar cookies, sugar, cream cheese and chocolate-hazelnut spread in a medium bowl until completely combined. Using your hands and working quickly, shape the cookie mixture into walnut-sized balls. Roll in the toppings of your choice, then refrigerate until serving, at least 30 minutes.
Reviews
I’ve made them with peppermint sandwich cookies and it was awesome.
if I wanted to use up Gingersnap cookie crumbs – what could I swap out for the chocolate hazel nut spread – really like this idea – ideas – thnx
I followed the recipe exactly as directed, but I had trouble with the nuts, etc. sticking. I dabbed a little bit of water on the truffles before rolling them in the toppings. Any suggestions for next time?
I followed Jeff’s receipe & also rolled the truffles in crushed candy canes–YUMMY! I’m planning on making more of these with my leftover cookies – choc. chip, peanut butter. The possibilities are endless!!
I used peanut butter and sugar cookies for my first try they both came out great next time I think I use mark cream cheese bill would make it a little bit less chocolatey otherwise totally delicious.