Tristen Phipps: From sweet cookies to oh-so-sweet truffles

Tristen Phipps: From sweet cookies to oh-so-sweet truffles

By Tristen Phipps

This recipe began as a sugar cookie truffle: homemade sugar cookies, cream cheese, white chocolate and all things good in the world. After a 10-hour workday and a quickly approaching deadline, the recipe evolved, or maybe it degenerated.

I made an executive decision to be realistic. There is nothing worse than starting a recipe and then realizing you are in way over your head. Learning to make a homemade sugar cookie should not be embedded in the truffle-making process.

This recipe is for those of us who lead busy lives. So, sugar cookie truffles stood strong for my after-work recipe of choice … until I forgot to buy sugar cookies.

Now, I’m really not a chocolate person, I’m more of a sponge for anything that entails mass amounts of sugar. If you have the opportunity (and the memory), pick up those cute pre-cut seasonal sugar cookies and use them. If you’ve forgotten the main ingredient, resort to your fridge or pantry and make it work. You can make a truffle out of anything your heart desires.

CHOCOLATE CHIP COOKIE TRUFFLES

Ingredients:

2 cups melted chocolate (I used almond bark. Trying to melt chocolate chips is a battle I won’t fight.)

12 chocolate chip cookies

2 tablespoons cream cheese

Directions:

Bake your cookies according to the directions on the package.

Grind the cookies in a blender or food processor. (If you don’t want to clean machinery after this, smash your cookies with your hands and call it a day.)

Add cream cheese and combine. You can do this by hand or with a mixer. Shape mixture into 1-inch balls. Place balls on cookie sheet lined with foil and place in freezer for 10 minutes.

In a small bowl, melt chocolate according to instructions.

Remove the cookie balls from the freezer. Using a spoon, fork or treat pop stick, roll cookie balls in chocolate until well coated. Return to cookie sheet and repeat process with remaining cookie balls.

If you’d like sugar cookie truffles, simply replace chocolate chip cookies with sugar cookies and replace regular chocolate with white chocolate. While we’re at it, let’s tackle Oreo truffles, too.

OREO TRUFFLES

Ingredients:

1 pack Oreos

1 8-ounce package cream cheese

24 ounces white chocolate bark

Directions:

Grind the Oreos in a blender or food processor or smash cookies with your hands.

Add cream cheese and combine. You can do this by hand or with a mixer. Shape mixture into 1-inch balls. Place balls on cookie sheet lined with foil and place in freezer for 10 minutes.

In a small bowl, melt chocolate according to instructions.

Remove the cookie balls from the freezer. Using a spoon, fork or treat pop stick, roll cookie balls in chocolate until well coated. Return to cookie sheet and repeat process with remaining cookie balls.

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