Ingredients
- Sugar cookies – baked and completely cooled; homemade or store-bought bakery cookies both work
- Cream cheese – softened
- White almond bark – for melting and coating
- Sprinkles – optional, for decorating
This combination mirrors other cookie truffle recipes that use crushed cookies, cream cheese, and a candy coating as the core formula.
Ingredient notes
Sugar cookies
You can either bake your own sugar cookies or purchase them from the bakery section of your grocery store. If baking at home, allow them to cool completely before using; warm cookies will introduce excess moisture and can make the mixture too soft. Crisp or slightly firm sugar cookies crumble best and give the right texture.
Cream cheese
Cream cheese holds the cookie crumbs together and provides a tangy richness that balances the sweetness of the cookies and coating. Use full-fat, brick-style cream cheese for best structure; spreadable tub cream cheese tends to be softer and may make the mixture more difficult to roll.
White almond bark
White almond bark is a vanilla-flavored candy coating that melts smoothly and sets firmly, making it ideal for dipping truffles. It is widely available in the baking aisle of most large grocery stores and is formulated specifically for coating (unlike some white chocolate chips, which can seize or melt less smoothly).
Sprinkles
Sprinkles are optional but strongly recommended if you want a festive look. You can use classic rainbow sprinkles, nonpareils, jimmies, or themed shapes; changing up the colors instantly adapts these truffles to different holidays or events.
Step-by-step instructions
Step 1: Crumble the cookies
Place the sugar cookies in a large mixing bowl. Crumble them into fine crumbs using your hands, or pulse them in a food processor if you prefer a more uniform texture. Aim for a consistency similar to coarse sand; large chunks can make rolling harder and create uneven truffles.
If using homemade cookies, verify that they are completely cool before crumbling to avoid melting the cream cheese later.
Step 2: Make the truffle mixture
Add softened cream cheese to the bowl of cookie crumbs. Using an electric mixer, beat the mixture until it is fully combined and forms a thick, cohesive dough that you can easily press together. The mixture should not be crumbly; if it is, you may need a bit more cream cheese. Conversely, if it feels too soft or sticky, you may need a few more cookie crumbs.
This step is very similar to the method used in Oreo balls and other cookie truffles: the cream cheese binds the crumbs and gives the center a truffle-like texture.
Step 3: Shape the truffles
Line a baking sheet with parchment paper. Scoop the mixture into tablespoon-sized portions and roll each one between your palms to form smooth balls. Place the rolled balls on the parchment-lined baking sheet, spacing them slightly apart.
Once all the mixture is rolled, place the baking sheet in the freezer for about 15 minutes, just until the truffles are firm. Chilling at this stage is important; it helps the balls hold their shape and makes dipping in warm almond bark much easier.
Step 4: Melt the almond bark
While the truffles chill, place the white almond bark in a microwave-safe bowl. Microwave in 30-second increments, stirring after each, until the almond bark is fully melted and smooth.
Many candy coating guides emphasize using shorter bursts and stirring frequently to prevent scorching or overheating, which can cause clumping. If the coating seems too thick, a very small amount of shortening can sometimes be added to thin it slightly, though most almond bark melts to a good dipping consistency without extra fat.
Step 5: Dip the truffles
Remove a few truffle balls from the freezer at a time, keeping the rest chilled so they stay firm. Drop one ball into the melted almond bark and use a fork to gently turn and coat it, making sure it is fully covered.
Lift the coated truffle out with the fork, tap the fork gently on the edge of the bowl to allow excess coating to drip off, then transfer the truffle back to the parchment-lined baking sheet. Almond bark sets quickly, so it is helpful to work in small batches.
Step 6: Add sprinkles
Immediately after placing each coated truffle on the parchment, add sprinkles to the top. Because almond bark sets fast, waiting too long can cause the sprinkles to bounce off rather than stick. Repeat the dipping and sprinkling process with the remaining truffles.
Let the truffles sit at room temperature until the coating is fully set and dry to the touch.
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