These decadent, no-bake treats are perfect for Valentine's Day, holiday cookie exchanges, host or hostess gifts, or anytime you want to celebrate with a little something sweet.
Ingredients
- cream-filled chocolate sandwich cookies (such as Oreo®): 1 pack (14 ounce pack)
- cream cheese: 1 pack (8 ounce pack, softened)
- powdered sugar: 0.33333 cup
- white candy melts: 1 pack (16 ounce pack)
- colored candy sprinkles: 2 Tbsp (optional)
Metric Conversion
Stages of cooking
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Place 36 sandwich cookies in a food processor.
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If you'd like to decorate the finished truffles with cookie crumbs, discard the filling from any remaining cookies and place the wafers in a small resealable bag. Crush with a rolling pin and set aside until needed.
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Pulse the cookies in the food processor until they become fine crumbs. Add cream cheese and powdered sugar; process until well mixed. Cover and refrigerate for at least 1 hour.
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Line a baking sheet with parchment paper.
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Remove cookie mixture from the refrigerator and roll into forty-eight 1-inch balls. Place on the prepared baking sheet and refrigerate for 30 minutes.
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Toward the end of the chilling time, place candy melts in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth. Let sit for 5 minutes.
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Remove balls from the refrigerator and dip, one at a time, into the melted chocolate. Shake off any excess and place back on the lined baking sheet. Sprinkle reserved cookie crumbs and/or candy sprinkles over truffles while chocolate is still wet.
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Place truffles in the refrigerator until coating is set, about 15 minutes.
