Turn (Almost) Any Store-Bought Cookie Into a Truffle

I bought my first food processor when I was still in college, working towards a degree in chemistry that would be used much less frequently than an appliance. One of the first things I made was a batch of Easy Oreo truffles , which impressed all my lab colleagues and required just three ingredients: cookies, cream cheese, and some melting chocolate.

You can, of course, opt out of Oreos, although Oreos is never a bad choice. In addition to the wide range of flavors offered by Oreo this time of year, I recommend trying every thin and crunchy waffle you can get your hands on, especially the ginger snap family (I love Ana’s Swedish thin waffles). Danish butter cookie truffle would also be fun and festive, and I wouldn’t be thrilled with shortbread or cookie butter truffle (use Biscoff cookies).

When choosing cookies, make sure they are firm, crunchy, and crumbly. This type of cookie will give you smaller crumbs and pair well with cream cheese, creating a cohesive, sweet little bite. For example, if you want to make a sugar cookie truffle, don’t buy a package that says “soft biscuits.”

As with the classic Oreo truffle, you only need three ingredients: cookies of your choice, cream cheese, and melted chocolate or candy. Crush the cookies in a food processor or high power blender, then roll them into small balls and dip them in the melted chocolate. Let it brew and eat.

Light truffles with cookies (24 pieces)


  • 8 ounces semi-sweet chocolate for baking or candy melts
  • 8 ounces of cookies of your choice (If you are using something with a cream filling, don’t worry about scraping it off. Just leave it there!)
  • 3-5 oz cream cheese, room temperature
  • Optional: sprinkle

If you want to decorate cookies with cookie crumbs, take 8-10 pieces (depending on size) out of the package and crush them, then set aside. Start melting the chocolate or candy over low heat, ideally in a double boiler. You can also explode a candy in the microwave in 15 seconds by stirring it between explosions.

Add the rest of the cookies to a food processor and grind into fine crumbs. Add 3 ounces of cream cheese to the bowl of a food processor, then blend, adding more as needed, until the mixture can be rolled into balls.

Roll them into balls with your hands (or use a melon ball), then dip each into the melted chocolate with two forks, letting the excess drip off before placing on a parchment-lined baking sheet. Decorate with cookie crumbs or sprinkles. Place the sheets in the refrigerator for an hour to harden. Remove just before serving.


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