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Sneak Preview: What can you do with leftover cookies? Make truffles–rolled balls of cookie crumbs mixed with cream cheese, then dipped in chocolate coating. No thermometer or cooking is required.
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Do you feel guilty about throwing away dessert? Maybe it reminds you of wasted money or poor kitchen management, or you feel bad because somebody special made it or gave it to you.
I can relate. When my grandkids visit, they love to make chocolate chip cookies. I try to send them home with the kids, but sometimes a few too many stay behind.
Truffles are a great way to recycle leftover chocolate chip cookies, peanut butter cookies, oatmeal cookies, shortbread, gingerbread cookies, sugar cookies, Oreos, etc.
Four Reasons Why This May Become One of Your Most Useful Recipes
- Truffles are a great way to recycle leftover chocolate chip cookies, peanut butter cookies, oatmeal cookies, shortbread, gingerbread cookies, sugar cookies, Oreos, etc.
- You don’t have to be a good candy maker. Read more below.
- Get fancy by dipping the balls in chocolate or rolling in powdered sugar.
- Use store-bought or homemade cookies.
The type of cookie matters. Crunchy and crumbly cookies work best. Cookies resembling teacakes and containing too much moisture do not work. However, if they have some frosting on top or inside, like sandwich cookies, they are still good for this recipe.
Are you a candy maker?
It seems that some people are….and some are not.
I am not a candy maker, although my mom was. In her heyday, she could make perfect fudge, peanut brittle, toffee, caramel, and divinity.
Obviously, I did not get her candy gene. The closest I get are these caramelized pecans or this dark chocolate bark.
Happy Cooks Speak Up
“I had a ton of left over chocolate chip cookies. No idea how to measure 1 pound, so I just threw a bunch of cookies in the processor, added cream cheese and shortening, cinnamon, and vanilla. Dipped in chocolate. Oh my! I think these are better than the original cookies!!”-–JILL
PinIf you’re like me, we can make these. They are so easy. Even your kids can make them.
After you mix the cookie pieces with the cream cheese, use a blender or food processor to get the right consistency. Shape a spoonful into a small ball with your hands. Shaping and dipping are where the kids come in.
An Idea for Leftover Christmas Cookies
Freeze any crunchy cookies. Double-wrap them to avoid the dreaded freezer flavor. This recipe gives those frozen leftovers new life when Valentine’s Day rolls around.
PinHow To Make Truffles with Leftover or Stale Cookies
Pin
PinCoating Variations
PinLeave these delectable little balls plain, OR…
- Coat them with dipping chocolate (see recipe below)
- Roll one batch of balls in powdered sugar
- Roll another batch in cocoa powder
Frequently Asked Questions About Leftover Cookie Truffles
Does freezing baked cookies change the taste?
Freezing can change the taste if you leave them in the freezer too long or expose them to the freezer air. Double-wrap to be safe.
You mentioned using plastic gloves. What kind do you mean?
I use the surgical gloves sold at Costco or almost any drugstore. I have many more ideas for the rest of those gloves if you buy a box.
Can I do this with store-bought cookies?
Absolutely, as long as they are crunchy.
How should I store these cookies, and how long will they keep?
Because they contain cream cheese, they must be stored in the fridge. They should be good for ten days to two weeks.
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Parting thoughts: Unfortunately, I will not be giving any of these away since my husband and I have managed to eat every last one of them. I know. 😳
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
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Yield: 15 balls
Leftover Cookie Truffles Recipe
By Paula Rhodes
These truffles are made from crumbled baked chocolate chip cookies formed into balls, then dipped into chocolate
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(5 stars if you loved it)
5 from 23 votes
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Prep time: 30 minutes minutes
Total time: 30 minutes minutes
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 6 ounces (170 g) baked chocolate chip cookies. You can put them in a zippered plastic bag and flatten with a rolling pin. It’s easier to use a food processor and process until mixture resembles coarse meal. Add 3 ounces (85 g) cream cheese and process or mix until the mixture holds together. Expect the mixture to be dark in color.
If you have them, put on plastic gloves and form cookie mixture into 1-inch balls. I like to use a small ice cream dipper to get uniformity. Place on a cookie sheet covered with wax paper or a silicone baking sheet. Refrigerate.
Place 1 cup (180 g) semi-sweet chocolate chips and 1 tablespoon (12 g) vegetable shortening into a microwave-safe bowl and microwave for 1 minute, stirring to melt. Add time in very small increments to finish melting if necessary.
Dip balls into melted chocolate with fork until completely covered. Return balls to wax paper or silicone baking sheet and chill until chocolate is hard.
Notes
If you don’t want to mess with the dipping, try rolling the balls in powdered sugar or cocoa.
Nutrition
Serving: 1ball | Calories: 153kcal | Carbohydrates: 14g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 60mg | Potassium: 97mg | Fiber: 1g | Sugar: 8g | Vitamin A: 82IU | Calcium: 13mg | Iron: 1mg
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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