3-Ingredient Chocolate Cookie Truffles with a Crisp Shell Tips, FAQ & printable recipe

Tips for success

For the neatest truffles, use a cookie scoop to portion the dough evenly. Roll each ball quickly between your palms; the warmth of your hands helps smooth the surface.

If the dough becomes too soft, return it to the refrigerator for a few minutes. When dipping, use a fork to lift the truffle and tap the handle against the bowl to remove excess chocolate.

To get a clean white chocolate drizzle, use a piping bag with a tiny opening. If you don't have one, a zip-top bag with a corner snipped off works just as well.

Work in a cool room so the chocolate sets quickly. For a more dramatic look, sprinkle flaky sea salt on top before the chocolate sets.

Variations

• Peppermint: Add 1/2 teaspoon peppermint extract to the dough and crush a candy cane over the top instead of cookie crumbs. Use dark chocolate for the coating for a festive holiday treat.
• Orange: Mix 1 teaspoon orange zest into the dough and dip in milk chocolate. Drizzle with white chocolate and sprinkle with a little orange zest for a bright, citrusy flavor.
• Espresso: Add 1 tablespoon instant espresso powder to the dough for a mocha twist. Coat in dark chocolate and sprinkle with espresso powder or cocoa nibs.
• Peanut Butter: Replace 2 ounces of the cream cheese with peanut butter, or add 2 tablespoons of peanut butter to the dough. Use chocolate coating and drizzle with melted peanut butter instead of white chocolate.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 weeks. The shell stays crisp when chilled.

Freezer

Freeze in a single layer, then transfer to a freezer-safe container for up to 2 months. Thaw in the fridge overnight.

Reheat

No reheating needed. If frozen, let thaw in the refrigerator. Serve chilled or at room temperature.

Store the truffles in an airtight container in the refrigerator for up to 2 weeks. They are best enjoyed cold or slightly chilled. The chocolate shell stays crisp when refrigerated. If the truffles soften at room temperature, return them to the fridge to re-set.

The truffles can be made up to 3 days ahead and stored in the refrigerator. They also freeze well for up to 2 months.

To freeze, place the truffles on a baking sheet in a single layer and freeze until firm, then transfer to a freezer-safe container. Thaw in the refrigerator overnight before serving.

Serving ideas

Serve the truffles chilled or at room temperature, depending on your preference. For a firmer shell and a fudgy center, serve them cold.

For a softer bite, let them sit at room temperature for 10 minutes. Arrange them on a platter or in mini cupcake liners for a pretty presentation.

These truffles are perfect for parties, holiday cookie trays, or as a homemade gift. Pair them with a glass of cold milk or a cup of coffee. The crackling shell and rich center make them a crowd-pleaser for chocolate lovers of all ages.

Frequently asked questions

Recipe card

3-Ingredient Chocolate Cookie Truffles with a Crisp Shell

Prep 30 minCook 0 minRest 1 hTotal 1 h 30 minServes 24

Ingredients

• 24 oz chocolate sandwich cookies (about 36 cookies)
• 8 oz cream cheese, softened
• 1 tsp vanilla extract
• 12 oz semisweet or dark chocolate, melted
• 4 oz white chocolate, melted (for drizzling)
• 1/4 cup crushed chocolate cookies (from the cookies above)

Instructions

1. Place the chocolate sandwich cookies in a food processor and pulse until they become fine crumbs. Measure out 1/4 cup of the crumbs and set them aside for the topping. Transfer the remaining crumbs to a large mixing bowl. Add the softened cream cheese and vanilla extract. Mix with a rubber spatula or your hands until a pliable, uniform dough forms. The mixture should hold together when pressed.
2. Using a small cookie scoop or your hands, portion the dough into 1-inch balls. Roll each ball between your palms until smooth. Place the balls on a parchment-lined baking sheet. Once all are rolled, refrigerate the baking sheet for at least 30 minutes, or until the balls are firm and cold. This step is essential for the coating to set properly.
3. Place the semisweet or dark chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth. Let it cool slightly until it is still fluid but not hot to the touch. If the chocolate thickens while you work, reheat it briefly in the microwave.
4. Remove the chilled cookie balls from the refrigerator. Using a fork or a dipping tool, lower one ball into the melted chocolate. Roll it around to coat completely, then lift it out, letting any excess chocolate drip back into the bowl. Place the coated truffle back onto the parchment-lined baking sheet. Repeat with the remaining balls, working in small batches to keep the chocolate fluid.
5. Melt the white chocolate in a separate microwave-safe bowl in 20-second intervals, stirring until smooth. Transfer the melted white chocolate to a small piping bag or a zip-top bag with a tiny corner snipped off. Drizzle zig-zags over the chocolate-coated truffles. While the white chocolate is still wet, sprinkle the reserved cookie crumbs over the top.
6. Refrigerate the decorated truffles for at least 30 minutes, or until the chocolate shell is completely firm. The coating should be hard and crackle when bitten. Once set, the truffles are ready to serve. For the best texture, let them sit at room temperature for 5 minutes before serving, so the centers soften slightly.

Contains: gluten, milk, soy

Estimated nutrition per serving

Calories

220

Protein

2 g

Carbohydrates

28 g

Fat

12 g

Automatic estimate from the ingredient list, not laboratory-verified.