No-Bake Shortbread Cookie Truffles

4.75 from 4 votes

Rich and buttery shortbread cookies are crumbled, mixed with cream cheese, rolled into balls, and then dipped into melted white chocolate and topped with sprinkles. They're a no-bake treat that everyone will love.

Prep Time20

Course: Candy, Dessert

Cuisine: American

Servings: servings

Calories: 112kcal

Author: Renee Goerger

Equipment

Ingredients

3 cups finely ground shortbread cookies (approximately 24 cookies)
6 ounces cream cheese softened
12 ounces white chocolate chips
4 tablespoons jimmies or sprinkles

US Customary - Metric

Instructions

Add the cookie to a food processor or blender and process into crumbs.
Add the softened cream cheese to cookie crumbs and mix until a dough forms.
Roll the cookie crumb mixture into balls the size of a walnut. Set aside.
Melt the chocolate chips in a microwave on low-power, stirring frequently until smooth and creamy. Do NOT try and heat the chocolate fast or it will seize and harden making it unusable.
Dip the cookie balls into the melted chocolate using a fork or chocolate fork, allowing the excess to drip off.
Place the cookie truffles on a parchment-lined baking sheet and immediately sprinkle with jimmies while the chocolate is still wet.
Allow the chocolate to set completely before serving.

Notes

Store cookie truffles in an airtight container in the refrigerator for up to 5 days.

Cookie truffles may be frozen. Store in an airtight container or freezer bag and freeze for up to 4 months.

Nutrition