No Bake Sugar Cookie Truffles Recipes

NO- BAKE COOKIE DOUGH TRUFFLES

Steps:

• Cream butter and sugar together.
• Add remaining ingredients and mix well by hand.
• Roll into bite-size balls.
• Freeze until firm, about 45 minutes.
• Store in a plastic zip-type bag in the freezer.
• Let stand at room temperature 5 minutes before eating.

NO BAKE SUGAR COOKIE TRUFFLES RECIPE

Steps:

• Place sugar cookies in a food processor or crush in a Ziploc bag with a rolling pin until fine crumbs form.
• Pour sugar cookie crumbs in a large mixing bowl.
• Use a hand mixer and beat in softened cream cheese until well combined.
• Roll into 1-inch balls and place on a baking sheet lined with parchment paper or a silicone baking mat.
• Place in the freezer for 30 minutes.
• While truffles freeze, melt the white chocolate by placing the white chocolate chips in a microwave-safe bowl. Microwave for 2 minutes, stopping to stir every 30 seconds.
• Remove truffles from freezer.
• Using two forks, dip and roll truffles in melted chocolate until completely covered.
• Tap the fork on the side of the bowl to remove excess white chocolate, then use a toothpick to help slide the ball onto the prepared pan.
• Immediately top with sprinkles before the chocolate sets up.
• Repeat process for remaining truffles.
• Place pan of dipped truffles in the fridge until white chocolate has completely set up.

SUGAR COOKIE TRUFFLES

Steps:

• Line a baking sheet with wax paper and set aside.
• Add cookies to food processor and pulse until cookies are finely crumbled. If you don't have a food processor, add the cookies to a large resealable plastic bag and use a rolling pin to crush the cookies.
• Add cream cheese and pulse until well combined into a dough.
• Use cookie scoop to portion the dough into roughly 1 inch balls, then use your hands to roll until ball is smooth and round. Add to prepared baking sheet. Repeat with remaining dough.
• Add baking sheet with dough balls to the freezer for about 10 minutes.
• While dough is chilling, melt chocolate, in whichever method you prefer.
• Get dough balls from freezer and dip, one at a time, on a fork in the melted chocolate. Gently tap the fork on the edge of the chocolate bowl to remove excess chocolate, then place back on wax paper lined baking sheet. If using sprinkles, add them now, so they'll stick to the chocolate. Repeat with remaining dough balls.
• Let truffles sit for about 5 minutes, so the chocolate sets, then serve or store.
• Truffles should be stored in an airtight container in the refrigerator for up to 2 months. I recommend storing them in the refrigerator, but they can technically be stored at room temperature, but only for 1 week.

NO-BAKE COOKIE TRUFFLES

Steps:

• For the cookie truffles: Combine the cookie crumbs and cream cheese in the bowl of a stand mixer and beat until a thick non-sticky dough is achieved. Roll dough by the generous tablespoon into 21 balls.
• For the coconut hazelnut: Press a hazelnut into the center of each of 7 truffles. Dip in the white chocolate and roll in the coconut. Place on parchment paper to set, about 30 minutes.
• For the grasshopper: Make a hole in each of 7 truffles and stuff them with the chocolate-covered mints. Dip in the chocolate and garnish with a drizzle of green chocolate. Place on parchment paper to set, about 30 minutes.
• For the circus animals: Make a hole in each of 7 truffles and stuff each with a piece of a circus animal cookie. Dip in the pink chocolate and place on parchment paper. Garnish with the multicolor nonpareils. Let stand until set, about 30 minutes.

NO BAKE LEMON COOKIE TRUFFLES RECIPE

Steps:

• Place cookies in a processor or high-powered blender and crush until they are fine crumbs (if you don't have a food processor, you can put cookies in a resealable plastic bag and smash with a rolling pin until they are crumbs).
• Place crumbs in a medium bowl. Add cream cheese and mix until well-blended. Roll cookie mixture into 1 inch balls (makes about 48 balls). Place balls on a cookie sheet lined with aluminum foil or wax paper and stick in the fridge for about 45 minutes.
• Melt almond bark according to directions on package. Dip each cookie ball in almond bark and place back on lined cookie sheet. Top with yellow sprinkles (if desired - just be sure to put sprinkles on as soon as you dip them because they ). Repeat with remaining cookie balls and place back in the fridge for about 30 minutes.
• Store leftover truffles in a covered container in the fridge.

SUGAR COOKIE TRUFFLES

Steps:

• Heat oven to 375°F. Make drop cookies as directed on pouch. Cool completely, at least 15 minutes.
• In food processor, process half of the cookies to fine crumbs. Remove and set aside; continue to process remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese and frosting. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 45 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
• In medium bowl, microwave candy coating uncovered on High 60 to 90 seconds or until it can be stirred smooth.
• Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in coating. Return to lined cookie sheet; immediately decorate top with sprinkles. If coating has cooled too much, reheat. Repeat with second half of cookie balls. Store covered in refrigerator.