Ingredients:

  • 12 oz crunchy sugar cookies
  • 4 oz full-fat cream cheese, softened
  • 0.5 tsp pure vanilla extract
  • 1 pinch fine sea salt
  • 12 oz white chocolate melting wafers
  • 2 tbsp festive sprinkles

Instructions:

  1. Place 12 oz crunchy sugar cookies into a food processor. Pulse until the mixture is completely uniform with no visible chunks remaining. Note: Large crumbs will cause the truffles to fall apart during the dipping stage.
  2. Add 4 oz full fat cream cheese (softened), 0.5 tsp pure vanilla extract, and a pinch of fine sea salt to the crumbs. Pulse again until a thick, heavy dough forms that pulls away from the sides.
  3. Use a small scoop to portion the dough, then roll between your palms into smooth balls. Place them on a parchment lined sheet and freeze for 20 minutes until firm to the touch but not frozen solid.
  4. Melt 12 oz white chocolate melting wafers in a microwave safe bowl in 30 second bursts, stirring vigorously between each. Dip one chilled ball at a time, lifting with a fork and tapping off the excess.
  5. Immediately add 2 tbsp festive sprinkles while the chocolate is still wet. Let the truffles sit at room temperature until the shell is matte and completely set.