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Sugar Cookie Truffles

Prep Time 15 minutes
Total Time 15 minutes
Servings 16 bites, depending on the size you roll them
Author Chelsea


  • 1 package very soft sugar cookies* 12 cookies total
  • 2-4 tablespoons full-fat cream cheese at room temperature
  • 1 and 1/2 cups white chocolate chips
  • 2 teaspoons vegetable oil
  • Funfetti Sprinkles


  • 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.)