Cookie Truffles: Ready in No Time, Without Cooking!

You know a recipe is pure genius when it involves zero cooking, minimal effort, and a whole lot of dessert energy. These Cookie Truffles check every box, they’re sweet, creamy, slightly crunchy on the inside, and finished with a chocolate coating that makes them look way fancier than the effort required.

All you need is a few pantry staples, biscuits, cocoa powder, condensed milk, chocolate, and cream, and about 15 minutes of your time. Crumble, mix, roll, dip, and chill. That’s it. Perfect for snack attacks, dessert platters, or whenever someone texts, “Hey, we’re dropping by in 20 minutes.”

What Are Cookie Truffles?

Cookie truffles are dessert balls that are bite-sized, rich, and can be easily customized. Their origin is loosely inspired by brigadeiros (Brazilian chocolate truffles), Oreo truffles, and cake pops, taking the best bits from each and ditching the oven. Unlike traditional ganache-based truffles, these get their structure from biscuits, so they’re way easier to throw together on a whim.

No-bake truffles became wildly popular in the early 2000s and they’ve stuck around because honestly, who says no to something called a truffle that takes little to no effort to make.

Pro Tips for the Best Cookie Truffles

• Use dry, crisp cookies. Digestive biscuits, graham crackers, or tea biscuits work best and avoid anything overly buttery or soft.
• Grind thoroughly because you want fine crumbs, not chunky bits, for smooth rolling and consistent texture.
• Don’t overdo the condensed milk. Too much, and your mixture will be sticky, so add gradually and mix as you go.
• Let the chocolate cool slightly before dipping. Hot chocolate can cause the balls to fall apart or crack.
• Chill dipped truffles on parchment. This prevents sticking and makes cleanup easier.
• Decorate before the chocolate sets. If you're adding sprinkles, crushed nuts, or drizzles, get them on while the coating is still wet.

Can I Freeze Cookie Truffles?

Yes! Cookie truffles freeze beautifully and can freeze for up to 2 months. When you’re ready to serve, let them thaw in the fridge overnight.

Can I Add Extra Flavors?

Yes! A splash of vanilla extract, a pinch of sea salt, or even some finely chopped nuts in the mixture can add depth. You could also roll them in coconut or cocoa powder.

Why Is My Mixture Too Sticky to Roll?

You may have added too much condensed milk or not crushed the biscuits finely enough. Add a bit more crushed biscuit until it’s easier to handle.

Can I Use White or Dark Chocolate?

Yes to both! These truffles are versatile. White chocolate gives a creamy finish, while dark adds an extra cocoa kick. You can even drizzle one on the other for a contrast effect.

Do They Need to Be Refrigerated?

Yes. Since they’re soft and contain dairy, these truffles should be stored in the fridge until ready to eat. They’ll stay firm and delicious. These truffles will keep for up to a week in the fridge. Just make sure they’re in a sealed container so they don’t dry out or absorb other smells.

How to Make Cookie Truffles

Use a food processor or go old-school with a rolling pin and zip-top bag. You want fine crumbs. Combine the biscuit crumbs with cocoa powder and condensed milk in a bowl. Stir until a thick, dough-like mixture forms and let it cool.

Scoop and roll the mixture into small balls using your hands and line them up on a tray.

Heat the cream until just boiling, then pour it over the chopped chocolate. Stir until smooth and glossy.

Drop each ball into the chocolate coating, turning with a fork or skewer to cover it completely. Place the dipped truffles on a parchment-lined tray and let them cool in the fridge until set.

Drizzle with more chocolate or add sprinkles if you’re feeling fancy. Serve and enjoy!