Lucky Charms Sugar Cookie Truffles Recipe
This Lucky Charms Sugar Cookie Truffles Recipe is made with only 5 ingredients! These cream cheese truffles are not only made with lucky charms cereal, but each sugar cookie truffle is stuffed with extra marshmallows! An easy and festive St. Patrick's Day dessert!
Servings: 20 truffles
Ingredients
- 1 cup lucky charms*
- 20 sugar cookies**
- 5 oz cream cheese, softened to room temperature
- 1 tsp vanilla extract
- 2 cups white chocolate, candy melts, or vanilla almond bark***
- 20 lucky charms marshmallows
- green food dye, optional
Instructions
- In a food processor, pulse together sugar cookies and lucky charms cereal.**** Remove 1 Tbsp of sugar cookie crumbs to use for decorating.
- Once they are fine crumbs, add in the cream cheese and pulse until combined.
- Add in vanilla extract and mix until well combined.
- Line a large cookie sheet with parchment paper. Using a cookie scoop (or your hands) scoop out small balls of the sugar cookie truffles (about 1 Tbsp in size).
- Flatten the dough in your hand and place a lucky charms marshmallow in the center. Then, fold the dough around the marshmallow and roll into a ball.
- Place each truffle on the cookie sheet. Freeze for 20-30 minutes.
- In the microwave (or in a double boiler), melt almond bark, candy melts, or white chocolate in a microwave safe bowl in 15-second increments, stirring after each hit in the microwave.
- Dip each cookie truffle into the chocolate with a fork. Once covered, gently tap the fork on the edge of the bowl to remove any excess chocolate.
- Using a toothpick or metal cake tester, gently push the truffle off of the fork and onto the baking sheet to set.
- If desired, dye any remaining almond bark or white chocolate with green food coloring. Pour into a piping bag (or ziplock bag) and drizzle over each truffle.
- Sprinkle the reserved cookie crumbs on top.
- Refrigerate before serving, and store leftovers in the fridge or freezer.
Notes
*Lucky Charms: You use 1 cup of cereal (including marshmallows) + additional marshmallows for stuffing inside of each truffle.
**Sugar Cookies: I use store bought crunchy sugar cookies (like Pepperidge Farm cookies), but you can use homemade sugar cookies (that are a few days old), or substitute with golden oreos or vanilla wafers.
***Candy melts and almond bark melt a little easier than white chocolate, but you can cover the truffles however you prefer.
****Finally, if you do not have a food processor, you can put the cookies and cereal in a ziplock bag and crush with a rolling pin. Then you can use a stand mixer or electric mixer to mix the cream cheese into the cookie crumbs.
**Sugar Cookies: I use store bought crunchy sugar cookies (like Pepperidge Farm cookies), but you can use homemade sugar cookies (that are a few days old), or substitute with golden oreos or vanilla wafers.
***Candy melts and almond bark melt a little easier than white chocolate, but you can cover the truffles however you prefer.
****Finally, if you do not have a food processor, you can put the cookies and cereal in a ziplock bag and crush with a rolling pin. Then you can use a stand mixer or electric mixer to mix the cream cheese into the cookie crumbs.