It’s safe to say that, by now, almost everyone has tasted (and fallen in love with) the Oreo Cookie Truffle. It’s also safe to say that Oreo Cookie Truffles might just be the ultimate no bake dessert. Seriously, those tasty little bites of heaven couldn’t be simpler to make. With only a handful of ingredients and minimal effort, you are rewarded with darling confections that will tempt even the staunchest dessert adversary.
Adding to this list of accolades, we must point out that the Cookie Truffle is also endlessly adaptable. Just think of all of the special edition sandwich cookies that call to you from super market shelves every season, and you’ll see what we mean. Cinnamon Roll Cookie Truffles? Yes, please! Red Velvet Cookie Truffles? Did you even need to ask? But we are getting ahead of ourselves here (read: look out for more of our Cookie Truffle recipes!).
With today being National Strawberry Day, we’ve decided to make a special edition of our own: Strawberry Shortcake Cookie Crumble Truffles. These charming truffles capture the flavors of fresh strawberries, whipped cream, and golden cookie crumbs to create a two-bite, shortcake-turned-truffle that will leave you asking for at least one more.
So how did we manage to get all of those authentic shortcake flavors into our truffles? Well, we simply stuffed our truffles with diced fresh strawberries and whipped cream. The truffle’s base of crushed cookies and cream cheese is exceptionally easy to work with and lent itself to molding into a slight bowl shape.
From there, we spooned teensy bits of whipped cream and finely chopped berries into the center and then covered with another flattened round of dough to form a sandwich of sorts. At that point, we gently squeezed the sides together and rolled into a ball shape.
Of course, a truffle isn’t really a truffle until it is enrobed in rich chocolate. We kept things light, and dipped our cookie balls in melted white chocolate, which complimented the strawberry shortcake flavor we were aiming for. A colorful mix of pink and red sanding sugars gilded the lily and provided a satisfying crunch to these otherwise creamy confections.
- 20 vanilla sandwich cookies
- 4 oz. cream cheese
- 3 strawberries, finely diced
- ¼ cup fresh whipped cream
- 8 oz. white chocolate, melted
- Red sanding sugar or sprinkles
- In a food processor, crush cookies with their filling. Add cream cheese and pulse until a dough forms. Alternately, crush cookies in a plastic zip-top bag by rolling with a rolling pin. Mix in cream cheese.
- Refrigerate dough for at least 20 minutes, until firm.
- Line 2 large baking sheets with waxed paper and set aside.
- Using a small spoon, scoop out about ½ tablespoon of dough and roll into a ball, then flatten. With your thumbs, create a small indent in half of the flattened rounds and carefully spoon a tiny dollop of whipped cream onto each.
- Add about 3 or 4 cubes of the diced strawberry then cover with the other, un-topped dough rounds.
- Pinch the sides of the dough together then carefully shape into a ball. Place truffle balls on a waxed paper lined cookie sheet and chill in the freezer for a few minutes until firm.
- Meanwhile, melt white chocolate in the microwave or over a double boiler, following package directions. Using the coldest truffle ball first, dip each into the melted chocolate using a fork. Roll around in the chocolate and then scoop up with fork, tapping to allow excess to drip through the fork prongs.
- Place white chocolate dipped truffle on the second waxed paper lined cookie sheet and immediately sprinkle with colored sanding sugar or sprinkles.
- Refrigerate truffles for about 10 minutes until firm. Store in the refrigerator until ready to serve, up to 5 days.