There are certain things that we look for when it comes to making dessert. At the top of the list is the fact that it needs to be delicious. After all, life is too short to eat something that we really don’t like. Another factor to consider is how easy the desert is to make. When most of us think about making dessert, we may struggle with the concept because we live a busy life. An easy dessert is going to be always welcome. Finally, it needs to be fun to eat.
This recipe hits on all of the factors and it does so in a remarkable way. After all, what could be more delicious than a sugar cookie? And since it is a no bake recipe, you don’t even have to take the time to bake it. Finally, it does provide a lot of fun because it is a bite-size treat that your entire family will love.
1 package sugar cookies (about 12 in total). You can also use homemade if store bought is not available.
2-4 tbsp full-fat cream cheese at room temperature
1 and 1/2 cups white chocolate chips
2 tsp vegetable oil
funfetti sprinkles (or chopped nuts, coconut, chocolate, etc.)
In a food processor or blender, add in 6 cookies at a time and pulse until they become crumbs. Transfer cookie crumbs to a bowl and pulse the last 6 cookies to crumbs.
Add in the room temperature cream cheese. The amount of cream cheese you need can vary depending on your cookie (you want the crumbs to be the consistency of thick dough).
Once a thick dough forms, roll the dough into even sized balls.
Place in the fridge while preparing the chocolate.
Separate the chocolate into two parts (3/4 cup + 1 teaspoon vegetable oil) and melt in the microwave in bursts of
20 seconds, stirring in between each burst for 15 seconds.
Once the chocolate is completely melted, dip the truffles into the chocolate and then set them on the prepared tray.
Immediately sprinkle with funfetti sprinkles (or your choice of topping).
Allow to harden at room temperature.
Melt the remaining chocolate and vegetable oil and dip the rest of the truffles (I separate the chocolate so it doesn’t harden in between dipping and keeps the dipping easier!)
They should keep for up to 3 days stored in an airtight container in the fridge.