Servings 16bites, depending on the size you roll them
1package very soft sugar cookies*12 cookies total
2-4tablespoonsfull-fat cream cheeseat room temperature
1 and 1/2cupswhite chocolate chips
In a food processor or blender, add in 6 cookies at a time and pulse until they are in crumbs. Transfer to a bowl and pulse the last 6 cookies to crumbs.
Add in the cream cheese. The variance in the total amount really depends on the cookies you use. If your cookies are larger/dryer you'll need more, softer/smaller, you'll need less. I use the Wal-Mart bakery cookies (see note) and use THREE tablespoons of cream cheese.
Make sure to not melt your cream cheese, but it should be at room temperature.
Using hand mixers, beat the cream cheese into the crumbs until a thick dough forms (this takes a while, be patient.)
Once a thick dough forms, roll the dough into even sized balls. I get 16 balls total from these.
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.
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!)
Store in an airtight container in the fridge.
*I use the bakery soft sugar cookies from Wal-Mart -- they are seriously delicious and perfect in these truffles! There are 12 unfrosted sugar cookies (they are generally by the other cookies M&M's, snickerdoodles, etc.)