1 hours 15 mins
1 hours 35 mins
FOR THE SNICKERDOODLE COOKIE TRUFFLES:
- 6 oz box of ALDI liveGfree Snickerdoodle Soft-Baked Cookies (12 cookies)
- ½ cup vanilla frosting
- ½ cup butterscotch morsels
- 3 tsp coconut oil
FOR THE CHOCOLATE CHIP COOKIE TRUFFLES:
- 6 oz box of ALDI liveGfree Chocolate Chip Soft-Baked Cookies (12 cookies)
- ½ cup chocolate frosting
- ½ cup semi-sweet chocolate chips
- 3 tsp coconut oil
- Crush the cookies into crumbs. The cookies are soft so you can just use your hands to crush them up. Put a handful of cookie crumbs aside for topping the cookie truffles later.
- In a medium-sized bowl, combine the snickerdoodle cookie crumbs and vanilla frosting. Mix together until well-blended.
- In another medium-sized bowl, combine the chocolate chip cookie crumbs and chocolate frosting. Mix together until well-blended.
- Line cutting board or baking sheet with parchment paper. Roll the mixture into balls, each about 1-inch diameter. Makes about 20 cookie truffles. Place cookie truffles on parchment paper lined cutting board.
- Leave the cookie truffles for in refrigerator for 1 hour or in freezer for 15 minutes.
- In another small bowl, combine the butterscotch morsels and 3 tsp coconut oil. Melt the butterscotch morsels. I did 20 seconds in microwave. Dip the snickerdoodle cookie truffles into the butterscotch dip, and place on parchment paper-lined plate or baking sheet. Immediately top each cookie truffle with cookie crumbs. If the cookie truffles start to get too soft to work with then put them back in the fridge for a few minutes before continuing with the chocolate dip.
- In a small bowl, combine the semi-sweet chocolate chips and 3 tsp coconut oil. Melt the chocolate. I did 20 seconds in microwave. Dip the chocolate chip cookie truffles into the chocolate dip, and place on parchment paper-lined plate or baking sheet. Immediately top each cookie truffle with cookie crumbs.
- Refrigerate for at least 1 hour, or until firm. Store cookie truffles in fridge.
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