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Sugar Cookie Ornament Truffles
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Prep Time:
45 minutes
Total Time:
2 hours 20 minutes
Holiday-inspired ornament sugar cookie truffles coated in almond bark, colored sugars, and topped with a mini white peanut butter cup. Festive and easy to decorate!
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • Butter and egg called for on cookie mix pouch for Drop cookies
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 16 oz vanilla-flavored candy coating (almond bark)
  • Betty Crocker™ colored sugars, as desired
  • 24 Reese's White Peanut Butter Cups™ Minis (from 8-oz bag)
Instructions:
  • Preheat the oven to 375°F. Follow the instructions on the pouch to make the drop cookies. Allow the cookies to cool completely, for at least 20 minutes.
  • In a food processor, pulse half of the cookies into fine crumbs. Transfer to a bowl and set aside. Now, pulse the remaining cookies into fine crumbs. Combine all cookie crumbs in the food processor, add cream cheese, and process for 1 to 2 minutes until well combined and can be shaped into a ball.
  • Form the cookie mixture into 24 (approximately 1 1/2-inch) balls and place them on a cookie sheet lined with waxed paper. Chill in the refrigerator for 30 minutes.
  • Place almond bark in a medium microwave-safe bowl and microwave uncovered on High for 60 seconds. Stir well. Microwave and stir in 15-second intervals until completely melted and smooth.
  • One by one, using two forks, dip the chilled cookie balls into the coating and roll them. After that, place them back on the lined cookie sheet and promptly sprinkle colored sugars on top. Next, place a Peanut Butter Cup™ on each truffle, bottom side up. If the coating has cooled, reheat it. Chill the truffles for about 15 minutes until the coating sets. Keep them covered in the refrigerator.

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