Chocolate-Dipped Cookie Truffles are the kind of treat that disappear faster than you can plate them. With a creamy, cookie-based center and a glossy chocolate shell, they strike the perfect balance between rich, chewy, and melt-in-your-mouth indulgence. These truffles are made by blending crushed cookies with cream cheese, forming bite-sized balls, and dipping them in melted chocolate until they glisten like jewels.
They’re easy to make in large batches, ideal for parties, bake sales, or holiday trays. The filling is endlessly customizable—use chocolate sandwich cookies, digestive biscuits, or graham crackers as your base, and add flavorings like vanilla, espresso, or orange zest to make them your own. Once dipped and set, they hold beautifully in the fridge and taste even better the next day.
Whether you’re gifting them in foil trays, serving them at a gathering, or sneaking one from the fridge when no one’s looking, these truffles are a guaranteed hit. And yes—once you’ve made them, you’ll understand why they never last long.
🧺 INGREDIENTS: (Yields 40–50 truffles)
- 2 standard packs (approx. 400g) chocolate sandwich cookies or digestive biscuits
- 1 block (8 oz / 225g) cream cheese, softened
- 1 tsp vanilla extract (optional)
- 400g dark or milk chocolate, chopped or in chips
- 1 tbsp coconut oil or butter (for smoother coating)
- Optional toppings: crushed nuts, sprinkles, sea salt, cocoa powder
👩🍳 INSTRUCTIONS:
Step 1: Crush the Cookies
Place cookies in a food processor and pulse until finely ground. If you don’t have a processor, place them in a zip-top bag and crush with a rolling pin.
Step 2: Mix the Filling
In a large bowl, combine crushed cookies with softened cream cheese and vanilla extract. Mix until fully combined and the texture resembles thick dough.
Step 3: Shape the Truffles
Using a small scoop or spoon, form the mixture into 1-inch balls. Place on a parchment-lined tray. Chill in the refrigerator for 30–45 minutes to firm up.
Step 4: Melt the Chocolate
In a heatproof bowl, melt chocolate and coconut oil together using a double boiler or microwave in 30-second intervals, stirring until smooth.
Step 5: Dip & Coat
Using a fork or dipping tool, lower each chilled ball into the melted chocolate, coating completely. Let excess drip off, then place back on the parchment-lined tray.
Step 6: Decorate & Set
Before the chocolate sets, sprinkle with crushed nuts, sea salt, or cocoa powder if desired. Chill the tray again for 30 minutes until the coating is firm.
Step 7: Serve or Store
Transfer truffles to foil trays or airtight containers. Store in the refrigerator for up to 7 days. Serve chilled or at room temperature.
🍽️ Tips & Variations:
- Flavor Boost: Add espresso powder, orange zest, or almond extract to the filling.
- White Chocolate Option: Dip in white chocolate and drizzle with dark for contrast.
- Nutty Version: Mix crushed walnuts or hazelnuts into the filling for texture.
- Gift-Worthy: Pack in mini cupcake liners and wrap trays with ribbon for a festive touch.
