Sugar Cookie Truffles

A three-ingredient no-bake recipe that uses sugar cookies, cream cheese and white chocolate (plus, sprinkles as an option).

2 cups (200 g) or 12 sugar cookies, about 2 1/2 in diameter
4 tablespoons (2 oz or 57 g) cream cheese, room temperature
2 cups white chocolate melting wafers,, or candy melts
Sprinkles for decoration

• Line a cookie sheet with parchment paper and set aside.
• 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. 
• If the sugar cookie truffle dough is not firm enough to roll into balls, add a teaspoon or two of milk.
• Place on prepared cookie sheet and place in the freezer for 15 to 20 minutes.
• While the truffles freeze, melt white chocolate in a medium bowl according to instructions. 
• Microwave at 50% power level in 30 second intervals until chocolate is melted and smooth. 
• Never add water to melted chocolate. If you need to thin out the chocolate, add a tablespoon of shortening or coconut oil.
• Remove the cookie truffles from refrigerator. 
• Using two forks, dip and roll chilled truffles, one at a time, in chocolate coating. 
• Return to lined cookie sheet and immediately top with sprinkles. 
• Repeat process for remaining truffles.
• Store in an airtight container in the fridge for up to a week or in the freezer for up to one month.

Recipe: If You Give A Blonde A Kitchen