These truffles take three ingredients and no oven. Crush 36 chocolate sandwich cookies, mix them with 8 ounces of softened cream cheese, roll the mixture into balls, and dip each one in 12 ounces of melted white chocolate. That is the whole recipe.
The one step people skip is the chill. The cookie and cream cheese mixture is soft and sticky when you first stir it together, and it will not hold a round shape until it has spent about an hour in the fridge. Plan for that hour and the rolling goes fast.
You end up with roughly two dozen golf ball-sized truffles. They keep in the fridge for days, which makes them a reasonable thing to make on a Thursday for a Saturday table.
Step-by-Step Instructions
1. Crush the cookies
Pulse the sandwich cookies in a food processor until they are fine crumbs. Set aside about 2 tablespoons for the topping and put the rest in a large bowl.
2. Mix in the cream cheese
Add the softened cream cheese to the cookie crumbs and stir until no dry patches remain. The mixture will look like a thick, sticky dough.
3. Chill the filling
Cover the bowl and refrigerate for about 1 hour, until the mixture is firm enough to scoop and roll into a ball that holds its shape.
4. Roll the balls
Scoop the chilled mixture and roll into golf ball-sized balls, roughly 1 inch across. Set them on a parchment-lined baking sheet and return them to the fridge while you melt the chocolate.
5. Melt the white chocolate
Melt 12 ounces of white chocolate in a heatproof bowl over barely simmering water, or in the microwave in 20-second bursts, stirring between each. Stop as soon as it is smooth and fluid.
6. Dip and top
Lower each ball into the melted chocolate, turn to coat, and lift it out with a fork, letting the excess drip back into the bowl. Set it on the parchment and scatter reserved cookie crumbs over the top before the chocolate sets.
7. Let them set
Leave the truffles at room temperature until the coating firms up, or chill them for about 15 minutes if you are in a hurry. Serve once the shell is set.
Pro Tips
How to Store Cookies & Cream Truffles
Refrigerator
Store in a sealed container in the fridge for up to 5 days. Let them sit out 10 minutes before serving so the filling softens.
Freezer
Freeze the uncoated balls on a tray, then bag them for up to 2 months. Thaw in the fridge overnight and dip once chilled.
Reheating
No reheating needed. If the chocolate coating blooms with white streaks, it is a temperature change, not spoilage, and it is still fine to eat.
Variations
- Swap the white chocolate for melted semisweet or dark chocolate for a darker shell.
- Add a quarter teaspoon of peppermint extract to the filling for a mint version.
- Roll the finished truffles in extra cookie crumbs instead of sprinkling just the tops.
Frequently Asked Questions
Q: Why did my truffles crack?
The coating was probably too thick or the filling was too warm. Thin the melted white chocolate a little and chill the balls thoroughly before dipping.
Q: Can I make these ahead?
Yes. Roll and dip them up to 5 days ahead and keep them covered in the fridge. The cookie crumbs stay crisp for the first couple of days.
Q: Do I have to use a food processor?
No. A zip-top bag and a rolling pin get the cookies fine enough. Just crush them until no big shards remain.
Q: How many truffles does this make?
About 24, depending on how generously you scoop. Golf ball-sized balls from this amount of filling land in that range.
Q: Can I use low-fat cream cheese?
It will work, but the filling stays softer and is harder to roll. Full-fat block cream cheese gives the firmest, easiest-to-handle mixture.
Cookies & Cream Truffles: No-Bake White Chocolate Bites
Crushed chocolate sandwich cookies folded into cream cheese, rolled into balls, and dipped in white chocolate. A no-bake truffle you can make ahead.
Ingredients
Instructions
- 1Crush the cookies — Pulse the sandwich cookies in a food processor until they are fine crumbs. Set aside about 2 tablespoons for the topping and put the rest in a large bowl.
- 2Mix in the cream cheese — Add the softened cream cheese to the cookie crumbs and stir until no dry patches remain. The mixture will look like a thick, sticky dough.
- 3Chill the filling — Cover the bowl and refrigerate for about 1 hour, until the mixture is firm enough to scoop and roll into a ball that holds its shape.
- 4Roll the balls — Scoop the chilled mixture and roll into golf ball-sized balls, roughly 1 inch across. Set them on a parchment-lined baking sheet and return them to the fridge while you melt the chocolate.
- 5Melt the white chocolate — Melt 12 ounces of white chocolate in a heatproof bowl over barely simmering water, or in the microwave in 20-second bursts, stirring between each. Stop as soon as it is smooth and fluid.
- 6Dip and top — Lower each ball into the melted chocolate, turn to coat, and lift it out with a fork, letting the excess drip back into the bowl. Set it on the parchment and scatter reserved cookie crumbs over the top before the chocolate sets.
- 7Let them set — Leave the truffles at room temperature until the coating firms up, or chill them for about 15 minutes if you are in a hurry. Serve once the shell is set.
Maya writes about easy American cookies and bars, plus eggs and breakfast casseroles for busy mornings. She focuses on pantry-friendly ingredients, reliable bake times, and make-ahead steps that fit real weekday schedules. Her recipes keep instructions short and checkpoints clear so nothing gets overbaked or underdone.
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