Leftover Chocolate Chip Cookies (Truffle Recipe)

Turn leftover chocolate chip cookies into rich, chocolate-dipped truffles with cream cheese and a quick spin in the food processor. This no-bake recipe is an easy way to transform extra cookies into a decidedly indulgent, special-occasion treat.

15 balls

chocolate dipped truffles with strawberries

Prep Time 30

Total Time 30

Ingredients

6 ounces (170 g) baked chocolate chip cookies
3 ounces (85 g) cream cheese - light cream cheese works great
1 cup (180 g) semi-sweet chocolate chips
1 tablespoon (12 g) vegetable shortening

Instructions

Crush the cookies: Add 6 ounces baked chocolate chip cookies to a food processor and pulse until fine crumbs form or put them into a zippered plastic bag and flatten with a rolling pin.
Blend in cream cheese: Add 3 ounces cream cheese and process until the mixture clumps together and can be formed into balls.
Shape the truffles: Roll the mixture into 1-inch balls using gloved hands or a small scoop. Place on a wax paper–lined tray and refrigerate.
Melt chocolate coating: Combine 1 cup semi-sweet chocolate chips with 1 tablespoon vegetable shortening in a microwave-safe bowl. Heat for 1 minute, stir, and continue in short bursts until the mixture is smooth.
Dip and chill: Use a fork to dip each ball into the melted chocolate. Tap off excess, place back on the tray, and refrigerate until the coating sets.

Notes

Storage: Because they contain cream cheese, they must be stored in the fridge. They should be good for ten days to two weeks.

Tip: I use the surgical gloves sold at Costco or almost any drugstore when shaping and dipping these truffles. I have many more ideas for the rest of those gloves if you buy a box.

Nutritional Information