There’s something oddly comforting about sinking your teeth into a little chocolate-coated truffle, especially when it’s made from buttery shortbread crumbs and cream cheese. I remember one afternoon, standing by the counter, trying to keep my fingers from getting all sticky while dipping the balls into warm, glossy chocolate. The kitchen smelled faintly of vanilla and cocoa, and there was a slight wobble in my hand as I transferred the truffles onto parchment paper, worried some might lose their shape. Somewhere between the first dip and the last, it felt less like a recipe and more like a tiny moment of calm amid a busy day.
Why You’ll Love It
– The texture is a playful mix of crumbly shortbread and smooth cream cheese, coated in rich chocolate. It’s simple — and that’s kind of the point.
– Quick to prepare with no baking required, making it perfect for last-minute cravings or unexpected guests.
– Bite-sized and easy to share, though you might want to keep most for yourself.
– The chocolate coating can be customized with different types, but melting it just right can be a little finicky.
– These keep well in the fridge, but honestly, they rarely last that long in my house.
If you’re worried about the chocolate setting perfectly, a quick chill in the fridge usually does the trick without stressing you out.
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Shortbread Cookie Truffles
- Total Time: 15 minutes
- Yield: 24 truffles 1x
Description
Delicious and easy-to-make shortbread cookie truffles coated in rich chocolate. Perfect bite-sized treats for any occasion.
Ingredients
200 grams shortbread cookies, crushed into fine crumbs
120 grams cream cheese, softened
200 grams semi-sweet chocolate chips
1 teaspoon vegetable oil
Instructions
In a large mixing bowl, combine the crushed shortbread cookies and softened cream cheese.
Mix thoroughly until a smooth, uniform dough forms.
Using your hands or a small cookie scoop, form the mixture into 24 equal-sized balls.
Place the balls on a baking sheet lined with parchment paper and refrigerate for 10 minutes to firm up.
In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil.
Microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth.
Remove the cookie balls from the refrigerator.
Using a fork or dipping tool, dip each ball into the melted chocolate to coat completely.
Allow excess chocolate to drip off, then place the coated truffles back onto the parchment-lined baking sheet.
Refrigerate the truffles for at least 15 minutes or until the chocolate coating is set.
Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Kitchen Notes
You don’t need any fancy equipment for this, just a bowl and something to dip the truffles with—a fork works fine, or even your fingers if you don’t mind getting messy. I like serving these alongside a cup of strong coffee or a sweet dessert wine, which somehow makes the experience feel a bit more special. Sometimes, I’ve tried swapping the semi-sweet chips for dark or milk chocolate, and while it changes the flavor profile, it’s always delicious—though the melting time and texture can vary a bit. Adding a sprinkle of flaky sea salt just before the chocolate hardens can add a nice contrast, but I haven’t tried it every time, so I’m not sure if it’s for everyone. If you want to get creative, rolling the truffle balls in crushed nuts or cocoa powder before chilling adds some extra texture, but it’s a bit messy and not always neat.
FAQ
Q: Can I use other types of cookies besides shortbread?
A: You probably can, but it might change the texture and sweetness. Shortbread’s buttery crumb is part of what makes these special.
Q: How long do the truffles last?
A: They keep for about a week in the fridge if stored in an airtight container. I’ve frozen some for a month before, and they thaw well but can be a bit softer.
Q: Can I make the dough ahead of time?
A: Yes! You can prepare the mixture and refrigerate it before forming the balls and dipping them. Just let it warm slightly so it’s easier to handle.
Q: What’s the best way to melt the chocolate?
A: Microwave in short bursts with stirring in between usually works great. Just watch closely so it doesn’t burn.
If you’re looking for a no-fuss treat that feels a little fancy, these shortbread cookie truffles are a wonderful little project. They’re quick, satisfying, and a lovely way to pause and savor a moment — even if your hands are a bit sticky by the end. Give them a try, save this recipe for later, and maybe share a batch with someone who could use a sweet break today.