So the other day I was sitting there thinking: if people make Oreo Truffles all the time, can I make truffles out of other cookies too?
The answer is OH VERY YES.
And the more specific answer would be DUDE IF YOU LIKE SPICE COOKIES/CAKE AT ALL YOU TOTALLY HAVE TO TRY THESE RIGHT NOW.
I chose these ingredients because I’m a big fan of spice cakes and gingerbread cookies and things like that. My mom can practically live off of ginger snaps. And fall is on its way. (Or maybe it’s already here. I’m not sure: I live in Florida.)
Anyway, these truffles are basically a combination of cookie crumbs and cream cheese smushed together and dipped into white chocolate.
Then, for a fun touch, drizzled with a little cinnamon chocolate. Just ’cause.
It took me a little bit of forever to crush up all the cookies because my food processor broke, but it wasn’t difficult.
I like these ginger thins because they’re pretty crispy, which made for great crumbs.
I’m sure you could substitute a different cookie, but you might have to adjust your amounts, and – you know – these ginger thin cookies are incredible so why would you??
Unless you come up with something better – then please let me know. Food is my favorite type of experiment. ;)
Oh, and if you’re wondering, I picked up all of my ingredients at Walmart. But you can also get them online if you can’t find these things locally. I totally swear by those Ghirardelli wafers. They seriously rock both in the ease-of-use and taste categories.
The end result?
A silky smooth creamy center exploding with spice and encased in a mildly sweet chocolate that’s decorated with just a hint of cinnamon.
They look good and taste even better.
Ginger Cookie Truffles
10.5 oz. (2 boxes) Anna’s Swedish Thins or other ginger cookies
8 oz. cream cheese, softened
10 oz. white chocolate (I used Ghirardelli White Melting Wafers)
1-2 teaspoons ground cinnamon (optional)
Crumble the ginger cookies in a food processor or by hand until finely ground.
Mix the cream cheese into the cookie crumbs until well combined and smooth.
Scoop out large teaspoonfuls of the cookie mix and shape into balls. Place the balls on a tray lined with parchment paper or tin foil. Freeze for 10 to 15 minutes.
Melt the white chocolate according to the package directions, stirring until smooth. Take out the cookie balls and dip them into the chocolate using a fork, one at a time, until fully coated. Shake the fork to allow excess chocolate to drip back into the bowl. Set the truffles on a sheet of parchment or waxed paper until chocolate hardens, using the side of a second fork to push the truffle off the first fork.
When all the truffles are done, sprinkle a teaspoon or two of cinnamon into the remaining chocolate, depending on how much chocolate is left, and stir to combine. Then use a clean fork to drizzle the cinnamon chocolate over the truffles.
Allow to fully set, then store in the refrigerator.
Makes about 2 dozen.
Click here to print the free PDF of the recipe:
Ginger Cookie Truffles