Best Cookies Cream Truffle Balls Recipes

NO-BAKE THIN MINT COOKIE TRUFFLES RECIPE

Steps:

• Blend cookies in a blender or food processor until fine crumbs form. Set aside 1/4 cup crumbs to sprinkle on top of truffles, if desired.
• Place cookie crumbs and softened cream cheese in a large mixing bowl and mix until well combined.
• Roll mixture into 1-inch sized balls and place on a baking sheet lined with parchment or wax paper.
• Place baking sheet in the fridge for 30 minutes.
• Melt mint chips (or white chocolate chips) in a microwave-safe bowl in the microwave in 30-second increments, stirring each time, until melted (about 2 minutes).
• Add food coloring to melted white chocolate chips if using white chocolate.
• Dip each ball into melted chocolate until completely covered using two forks. Lift ball out of the chocolate and scrape off excess chocolate before placing on baking sheet.
• Sprinkle on cookie crumbs for garnish, if desired.
• Place truffles in the fridge for a few minutes to set up.

EASY OREO TRUFFLES

Steps:

• Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
• Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
• Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

COOKIES 'N' CREAM TRUFFLE RECIPE BY TASTY

Steps:

• Take 24 cookie sandwiches and remove the filling from the center. Collect those in one small bowl, and collect the cookies in another small bowl.
• Place remaining cookies in a resealable bag and smash the cookies with a pan into fine crumbs.
• Save the white filling for later.
• In a medium-sized pan, combine white chocolate chips, heavy cream, and cookie sandwich fillings over low heat. Mix until you achieve a smooth consistency.
• Pour mixture into a bread pan.
• Allow to sit in the refrigerator for an hour to cool down.
• With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
• In a small bowl, melt semisweet chocolate. On a cutting board, crush cookies.
• Dip the truffle in melted semisweet chocolate.
• Roll in cookie crumbs.
• Place back in the fridge for 10 minutes.
• Enjoy!