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Ingredients
- 10 lofthouse frosted sugar cookies
- 2 ounces cream cheese, softened
- white chocolate, baking bark
Method
- Put all cookies in a food processor and whirl until they are chopped up into fine crumbs.
- Add softened cream cheese (cheese should be very soft) and pulse until combined with crumbs. Scrape down side of processor bowl as needed.
- Melt baking bark until it is in liquid form.
- Using a teaspoon or tablespoon, depending on how big you want the truffles, create balls of the truffle filling and dip them into the melted baking bark.
- Put dipped truffles on waxed paper and chill in the refrigerator to set. Sprinkle with rainbow sprinkles before the coating sets up, if desired.