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Ingredients
- 12 sugar cookies (about 2-inches in diameter)
- 3 tablespoons cream cheese, room temperature
- 2 cups white chocolate for melting (or candy melts)
- Sprinkles for decoration
Directions
- Place sugar cookies in a food processor and process until cookies turn into fine crumbs. Add cream cheese and process again until well-combined and mixture can be pressed into a ball, 1 to 2 minutes.
- Shape cookies into balls about 1-inch to 1 1/2-inches in diameter. Place on a cookie sheet lined with parchment paper and place in the freezer for 15 minutes or the refrigerator for 1 hour.
- In medium bowl, melt white chocolate according to instructions. (See my tips for melting chocolate .)
- Remove the cookie balls from refrigerator. Using a spoon or two forks, dip and roll chilled cookie balls, one at a time, in coating. Return to lined cookie sheet and immediately top with sprinkles. Repeat process for remaining cookie balls. Store in an airtight container in the fridge for up to a week.
- Note:If the sugar cookie truffle dough is not firm enough, add another tablespoon of cream cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 18 servings | |
| Calories 112 | |
| Calories from Fat 62 | 55% |
| Total Fat 7.0g | 9% |
| Saturated Fat 4.17g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 27mg | 1% |
| Potassium 58mg | 2% |
| Total Carbs 11.62g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 11.36g | 8% |
| Protein 1.28g | 2% |
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