Overwhelmed with holiday cookies? Did your latest baking experiment yield less than amazing results? Contemplating some store-bought cookies on the verge of going stale?
Don’t let them go to waste! Instead, upcycle them into truffles!
Cookie truffles transform just-okay cookies into rich little candies. They’re impressive at parties, but can also be popped directly from freezer to mouth for a mid-day indulgence. Plus, they’re super easy to make. Here’s how:
Cookies. I used half a gallon-sized bag of cookies.
Cream cheese. Enough to make a moldable paste with your pulverized cookies.
Baking chocolate/chocolate chips. Or just random chocolate you need to use.
Sugar, spices, cocoa powder. Optional, depending on the cookies you’re starting with.
Peanut butter, nutella, nuts, dried fruit. Optional.
1. Put cookies in a food processor and pulse until they are a fine powder (depending on the cookies, the texture of the powder will differ).
2. If you’re adding nuts or dried fruit, pulse those with the cookies too.
3. Pour the cookie powder into a bowl.
4. Mix in sugar, spices, cocoa powder, if using.
5. Stir in cream cheese (and any extras like peanut butter or nutella) until a paste firm enough to hold a shape forms.
6. Melt chocolate in the microwave.
7. Form the cream cheese dough into balls and use a spoon to dip and coat them in the chocolate.
8. Set them on a silicone mat on a cookie sheet. Pop the sheet in the freezer for faster setting.
9. Store the truffles in the freezer when not serving them.