Why you’ll love these Cookies and Cream Truffles
- Quick and Easy to Make: With just a few ingredients and minimal prep time, these truffles are beginner-friendly and require no baking.
- Rich, Creamy Texture: The cream cheese or Cookies and Cream spread mixed with crushed biscuits creates a smooth, fudgy centre that’s perfectly balanced with the chocolate coating.
- Customisable and Fun: Add toppings like sprinkles, extra biscuit crumbs, or drizzled chocolate for a decorative and personal touch.
- Perfectly Portionable: These bite-sized treats are ideal for parties, gift boxes, or a quick dessert without the mess of cutting portions.
- Stay Fresh and Freezable: They store well in both the fridge and freezer, making it easy to prepare ahead for gatherings or keep on hand for cravings.
Ingredients you’ll need
- 200g Cookies and Cream biscuits (20 cookies)
- 112g Cookies and Cream spread/ Cream Cheese
- 100g Melted Chocolate (for coating)
How to make Cookies and Cream Truffles
- Crush the Biscuits: In a food processor, blend the biscuits into fine crumbs. If you don’t have a food processor, place the cookies in a sealed bag and crush them with a rolling pin.
- Combine with Cream Cheese/Spread: In a medium bowl, mix the crushed biscuits with the softened cream cheese (or Cookies and Cream spread) until smooth and well combined.
- Shape into Balls: Roll the mixture into small balls (about 1 tablespoon each) and place them on a lined baking sheet. You should have about 12-15 truffles.
- Chill the Truffles: Refrigerate the truffles for 15–20 minutes to firm them up.
- Coat with Melted Chocolate: Dip each truffle into melted chocolate, allowing any excess to drip off. Place them back on the lined baking sheet.
- Chill and Serve: Once all truffles are coated, refrigerate them again until the chocolate sets, about 10–15 minutes.
- Decorate: Optionally, sprinkle extra crushed biscuits or drizzle chocolate on top for decoration.
Storage tips
Refrigeration: Place the truffles in an airtight container and refrigerate. They should last up to 1 week in the fridge. This helps maintain their structure and keeps the chocolate coating firm.
Freezing: For longer storage, freeze the truffles. Lay them on a baking sheet to freeze individually first, then transfer to a freezer-safe container or bag. They’ll stay fresh for up to 2-3 months. Thaw in the refrigerator for a few hours before serving.
Room Temperature (Short Term): If kept in a cool, dry place, truffles can stay fresh at room temperature for 1–2 days. However, they may soften slightly, so refrigeration is best if you’re not serving them immediately.
Top Tips
- Crush the Biscuits Thoroughly: Use a food processor to get a fine, even crumb. This ensures a smooth texture and helps the truffles hold together better when mixed with cream cheese. If you don’t have a food processor, place the cookies in a sealed plastic bag and crush them with a rolling pin.
- Soften the Cream Cheese: Take the cream cheese out of the fridge 15-30 minutes before you start. Softened cream cheese mixes more smoothly with the biscuits, creating a creamier truffle filling and making it easier to roll.
- Chill Before Dipping: After rolling the truffle balls, refrigerate them for at least 15-20 minutes (or freeze for about 10) to make them firmer. This helps prevent them from falling apart when you dip them in melted chocolate.
- Use a Fork for Dipping: Dip each truffle into the melted chocolate with a fork, tapping off any excess on the side of the bowl. This helps get a clean, smooth coating. Use a toothpick to slide each truffle off the fork onto a parchment-lined tray.
- Add Toppings Quickly: If you’re sprinkling extra biscuit crumbs, sprinkles, or other toppings on the truffles, do so right after dipping each one. The chocolate sets quickly, so adding toppings immediately ensures they stick well and look perfect.
Other recipes you might like
Kinder Crunch Bars – Kinder Rice Krispies Crunch Bars – My Simple Eats
S’mores dip – S’mores dip – My Simple Eats
Banana Bread Muffins – Banana Bread Muffins – My Simple Eats
Cookies and Cream truffles
These truffles are rich, bite-sized treats made from crushed biscuits and cream cheese, coated in chocolate for a creamy, indulgent dessert.
Ingredients
- 200 g Cookies and Cream biscuits 20 cookies
- 112 g Cookies and Cream spread/ Cream Cheese
- 100 g Melted Chocolate for coating
Instructions
- Crush the Biscuits: In a food processor, blend the biscuits into fine crumbs. If you don’t have a food processor, place the cookies in a sealed bag and crush them with a rolling pin.
- Combine with Cream Cheese/Spread: In a medium bowl, mix the crushed biscuits with the softened cream cheese (or Cookies and Cream spread) until smooth and well combined.
- Shape into Balls: Roll the mixture into small balls (about 1 tablespoon each) and place them on a lined baking sheet. You should have about 12-15 truffles.
- Chill the Truffles: Refrigerate the truffles for 15–20 minutes to firm them up.
- Coat with Melted Chocolate: Dip each truffle into melted chocolate, allowing any excess to drip off. Place them back on the lined baking sheet.
- Chill and Serve: Once all truffles are coated, refrigerate them again until the chocolate sets, about 10–15 minutes.
- Decorate: Optionally, sprinkle extra crushed biscuits or drizzle chocolate on top for decoration.
