Cookie and Cream Cheese Truffle Pop Recipe

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Cookie & Cream Cheese Truffle Pops Recipe:
Tina Verrelli –
Makes 11 Pops 


2 cups crunchy cookies broken into 1 – 1 ½” pieces 

(Chocolate sandwich cookies, chocolate biscotti – pretty much any crunchy cookie will work)

3 ounces cream cheese – cut into ½ inch pieces

10-ounces white chocolate candy melts or white chocolate chips

3 teaspoons coconut oil if needed to thin the candy melts/chocolate chips

colored sprinkles

candy eyes

6-inch pop sticks

In food processor, process the cookies to make crumbs. Add the cream cheese and process until well combined.
Use a teaspoon or cookie scoop to scoop about 2-teaspoon portions. Roll into balls. Place on parchment lined baking sheet and refrigerate for 20 minutes.
While chilling, use the microwave (30-second intervals) to melt the candy melts or white chocolate chips. Add coconut oil, a teaspoon at a time to reach desired consistency. Stir until smooth.
Insert a pop-stick into each truffle ball. Dip and swirl in melted white chocolate. Dip or sprinkle with colored sprinkles and add a candy eye.
Refrigerate until ready to display and serve.

Can make several days in advance.

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