Hands down, this is my #1 most-requested recipe! I’ve been making these decadent truffles since I was 13, and they’ve been a favorite ever since. I could write on and on about how I’ve seen these play a part in everything from baby showers to romantic overtures to weddings—they seriously go anywhere that you want a rich, luscious treat!
Interestingly, whenever I mention that there are only three ingredients to this recipe, people always seem surprised. At its base, it’s chocolate sandwich cookies (you can probably guess the brand 🤪), cream cheese, and vanilla candy coating. If you want to switch up the flavor, I’ve found that peanut butter sandwich cookies in place of the chocolate give these truffles a delicious sweet-salty balance!
If you need a serious sweet tooth fix, these are perfect for the job!
Cookie Balls
1 lb chocolate sandwich cookies
8 oz cream cheese
Vanilla almond bark coating
Milk chocolate to drizzle
In a food processor, crush the cookies until fine. Add in the cream cheese, and pulse until smooth. Remove to a bowl, cover, and refrigerate for at least an hour. Roll into 1-inch balls.
Melt the candy coating according to directions. Using a toothpick, dip the balls into the candy coating. There’s typically a small gap of coating near the toothpick, so wait until the first coat hardens, then turn upside down to dunk the tops. Melt the milk chocolate in a bowl, and use a butter knife to drizzle over the top. Refrigerate until ready to serve.
Makes about 3 dozen.
Hapanese Cuisine 