Here’s something fun to do with stale cookies or that sugar cookie dough that’s leftover after you’ve cut out all of your cute shapes: Make cookie truffles. I added popsicle sticks for extra fun.

Find out how to make Cookie Truffle Pops after the jump. What do you do with cookie scraps besides eat them all furtively while no one is looking? Let us know in the comments, you could win a fancy yard of pom pom trim in any color you choose!

Cookie Truffle Pops

I started with some leftover Sweet Swirl Cookies of Love that were a bit stale, along with scraps from the edges that I’d saved and baked along with the cookies.

Throw them in the food processor and pulse until you have a find sand of cookie goodness:

MMMmmm, cookie sand:

Mix in cream cheese. The amount is up to you, you just need enough for it all to stick together. I started with this silicone paddle but found it annoying to mix, I recommend a stand mixer, but I ended up using my immersion blender which worked just fine.

Once it’s all mixed, grab little bits (about 2 tablespoons worth) of the “dough” and roll them into balls. You don’t need to put popsicle or lollipop sticks in them, but I did and it was cute. Place them on a cookie sheet, dish, or tray and let them chill in the refrigerator for at least 20 minutes.

Grab some candy melts (or use chocolate chips, or white chocolate chips, or peanut butter chips, or butterscotch chips… you get the idea):

Melt them in the microwave, then dip your cookie balls into them:

Since my cookie truffles were on sticks, I stuck the base of each stick into a piece of styrofoam to let them cool, but if you just do stick-less cookie truffles, you can set them right on wax or parchment paper on a sheet or plate.

At this point you could cute them up by adding sprinkles or drizzling another color/flavor on top for a sees-candy effect. I probably should have done that to make these a little prettier.


Just remember these Cookie Truffles have cream cheese in them, so they can’t sit out as long as regular old cookies. Gobble them up quickly or store them in the fridge. Yum!

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