Prep Time60m
Cook Time 10m
Ready Time 180m
Yield 5 dozen


1 package Pillsbury Sugar Cookie Mix

Additional ingredients to prepare cookie mix per package directions

1 (8 oz.) package cream cheese, softened

2 (12 oz.) packages white baking chips, divided

1/4 cup All-Vegetable Shortening, divided

Decorator sprinkles, sanding sugar or nonpareils


Step 1

PREPARE cookie mix according to package directions to make 36 cookies, baking until edges are golden brown. Cool completely.

Step 2

PROCESS all cookies, one dozen at a time, in food processer until fine crumbs. Beat cream cheese in large bowl with electric mixer until fluffy. Add crumbs to cream cheese. Mix on medium speed until evenly blended.

Step 3

ROLL mixture into 60 (1-inch) balls. Cover and chill at least 1 hour.

Step 4

MICROWAVE 1 package baking chips and 2 tablespoons shortening in medium microwave-safe bowl on HIGH 1 minute or until melted and smooth when stirred. Hold 1 truffle on fork over bowl. Spoon white chocolate mixture over truffle to coat, tapping fork gently until excess coating drips back into bowl. Push truffle off fork onto wax paper using a toothpick. Immediately garnish top of truffle with decorator sprinkles. Repeat to coat remaining truffles. If coating thickens, microwave 10 to 15 seconds. Prepare additional coating using remaining white chips and shortening when needed. Chill truffles until ready to serve.

Nutritional Information Per Serving

Serving Size (1 of 16 cookie truffles), Calories 130 (Calories from Fat 70), Total Fat 8g (Saturated Fat 4g, Trans Fat g), Cholesterol 15mg, Sodium 75mg, Total Carbohydrate 14g (Dietary Fiber g, Sugars 11g), Protein 1g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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