Does anyone else feel like this time of year is the busiest? The days are longer but I feel like there are less hours in the day. We’ve been relying on Clicklist to save some extra time during the day. I seem to save a lot more money when I’m not wandering the aisles of my Smith’s store, hungry.
I threw some Kroger Chip Mates cookies into my Clicklist order a few weeks ago and oh. my. goodness. We’ve slowly been trying all of the flavors over the last couple of weeks and have yet to be disappointed. It’s so nice not to have to make chocolate chip cookies, and still have a happy husband when dessert time rolls around.
Recipe Ingredient Notes
To make Chocolate Chip Cookie Truffles, you will need the following ingredients:
- ChipMates Original Chocolate Chip Cookies (13 oz)
- Cream Cheese
- Chocolate Chips
- Coconut Oil
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Chocolate Chip Cookie Truffles
- In a food processor, grind cookies into crumbs.
- In a bowl, fold together crumbs and one package of cream cheese, until well incorporated.
- Form into 1″ balls and place on parchment paper lined baking sheet.
- Freeze for 15-20 minutes or until firm.
- In a microwave safe bowl, melt chocolate chips and coconut oil in 15 second increments, stirring each time.
- Dip cookie balls into chocolate and place back on baking sheet.
- Refrigerate (or freeze) until chocolate is firm.
Storing and Other Tips
Store truffles in an airtight container in the refrigerator for up to two weeks.
Change up the flavor with other store bought cookie flavors.
You can use vegetable oil instead of coconut oil (try just 1 teaspoon).
Enjoy More Delicious Truffles Recipes
Making homemade candy makes us feel less guilty about our sweet tooth. Check out our comprehensive collection of candy recipes here.
- Chubby Hubby Buckeye Peanut Butter Truffles
- Oreo Cookie Truffles
- Red Velvet Cake Bites
- Peanut Butter Snowballs (No Bake Truffles)
Chocolate Chip Cookie Truffles
Ingredients
- 1 package ChipMates Original Chocolate Chip Cookies (13 oz)
- 8 ounces cream cheese
- 2 cups chocolate chips
- 1 Tablespoon coconut oil
Instructions
- In a food processor, grind cookies into crumbs.
- In a bowl, fold together crumbs and one package of cream cheese, until well incorporated.
- Form into 1″ balls and place on parchment paper lined baking sheet.
- Freeze for 15-20 minutes or until firm.
- In a microwave safe bowl, melt chocolate chips and coconut oil in 15 second increments, stirring each time.
- Dip cookie balls into chocolate and place back on baking sheet.
- Refrigerate (or freeze) until chocolate is firm.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
These look easy n good to make
Am going to try these
Thank you
Hi this is a new twist on a recipe I have had for several years. I make the other version with Oreo cookies and cream cheese. The only difference is soften the cream cheese to room temp process cookies and cream cheese together until “dough” consistency.
The Oreo ones only need to be half duped because they are so rich.
I will have to try your recipe next time.?
LooLooks good. I have to try them
Sounds so good and delicious cant wait to make these
So simple! I will have to give them a try! Thinking of twists on this….white chocolate and and a different cookie, for those who don’t care for regular chocolate.
I have kids who are allergic to coconut. Is there something else to use instead of coconut oil so everyone can enjoy them?
You can use vegetable oil. Just try about 1 teaspoon, or you might be able to just leave it out all together. A lot of our other truffle recipes are just melted chocolate chips. Just be careful the chocolate chips do not seize.
Can you take the cream cheese?
Do you know the volume of the crushed cookies? I’m working with leftover cookies instead of a new pack and I’d like to be able to adjust the ratio of the other ingredients accordingly.
The package of cookies we use is 13oz. I’m not sure of the volume when they are crushed, but if you weigh the cookies you have against 13 oz, you should get a percentage that you could use to adjust the rest of the recipe