So, you guys know how I love mixing candy into my cookie recipes. Peppermint candies on a cookie bar, chocolate chip cookies with a Rolo center, candy corn in a sugar cookie…if it’s a candy and a cookie all in one, it’s my jam.

But this time I decided to mix it up. Instead of putting candies into a cookie, I’m putting the cookies into a candy.

These Sugar Cookie Truffles are a delicious truffle candy made from, you guessed it, sugar cookies. They’re chopped into crumbs in the food processor, then mixed into a base of butter, sugar, and cream cheese, rolled into balls, and chilled. Once they’re firm, you dunk them in melted white chocolate and, if you like, top them with colorful sprinkles for a finishing touch.

The result? Creamy, melt-in-your-mouth candies with all the flavor of a good sugar cookie. (You can make them from my homemade sugar cookie recipe — just the candy corn cookies without the candy — or use store-bought ones. I won’t tell.)

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I’ve decorated this batch with red, white, and green sprinkles because, you know, these candies could make a great Christmas present. Just saying.

Recipe Notes:

Any kind of sugar cookie can be used. Crunchy or soft sugar cookies will work. The amount of frosting will need to be adjusted to get the right consistency for the truffle center.
If too much frosting is added, the dough will be too soft to hold its shape as easily, but it will still freeze up and make a truffle when coated with the chocolate.
If there’s not enough frosting added, the cookie crumbs won’t hold together. This recipe makes about 1 cup of frosting and I used the full amount for my 12 cookies.
You could also use white melting wafers instead of white chocolate chips. Omit the shortening. Heat to melt and dip the same way.

Place cookies in food processor and pulse until chopped into fine crumbs.
In a separate bowl, beat together butter, cream cheese, vanilla extract, and powdered sugar until pale and fluffy.
Add 1/2 cup of the cream cheese mixture to the crushed cookies in the food processor and pulse until combined.
Check consistency of the cookie mixture. Continue adding cream cheese mixture (frosting) until the cookie crumbles hold together when squeezed into a ball. We want the mixture to have enough frosting to hold the truffle balls together, but not so much that the mixture is sticky or “wet.”
Form the “dough” into small balls and place on parchment paper.
Chill the balls in the freezer for 30 minutes.
Meanwhile, place 12 ounces of white chocolate chips and 2 tablespoons of shortening in a microwave safe bowl. Heat for 30 seconds and stir.’ Continue heating in 15 second increments and stirring until chocolate is melted and smooth. Do not overheat or chocolate may seize up.
Remove chilled balls from the freezer. Using a fork or chocolate dipping tool, dip and roll each cookie ball into the melted chocolate.
Roll lightly to coat completely, allow the excess to drip back into the bowl, and place truffle on a sheet of parchment paper to harden.
The truffles will set almost immediately. If you wish to add sprinkles or nonpareils, sprinkle them over the top of the truffle as soon as it’s been placed onto the parchment paper.
When truffles are set, they will peel easily from the parchment paper and are ready to serve.

5 from 2 votes

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