Peppermint Sugar Cookie Truffles

Here’s a great dessert in honor of

National Chocolate Covered Anything Day, Peppermint Sugar Cookie Truffles!

What is a Truffle?

A chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache center coated in chocolate, usually in a round shape. Their name comes from their resemblance to mushroom truffles.

In this version, the center is made of crushed sugar cookies rolled into balls, dipped into smooth white chocolate and sprinkled with crushed peppermints.

This holiday treat is so easy to make, and it’s made with Eagle Brand Milk condensed milk. This creamy condensed milk is mixed with sugar cookie crumbs before the truffles are shaped into balls.

What type of sugar cookies are needed?

Start with using sugar cookies. For this recipe, I used already prepared sugar cookies dough, found in the refrigerated section of the supermarket. It’s an easy alternative to baking homemade cookies since the cookies get crushed in a food processor. But, if you want to make your own sugar cookies, you definitely can. You can also buy already baked cookies for this recipe.

How are the truffles made?

Bake the cookies according to the package directions, then cool completely. Add the cookies to a food processor, half at a time. There may be too many cookies to add at once, depending on the size of your food processor.

Add all of the crumbs to a large bowl and pour the Eagle Brand condensed milk on top. You can also add peppermint extract to the dough if your want a stronger peppermint flavor.

Mix with a spoon or by hand until of the condensed milk is incorporated in. The mixture will start to resemble dough. Use a cookie scoop or a teaspoon to scoop an even amount of dough and roll into a ball with the palms of your hands. Repeat with the remaining dough. Place each ball on a parchment lined cookie sheet and place into the refrigerator for 10 minutes while you prepare the rest of the ingredients.

Prepare the crushed peppermint next. Place the candy canes in a large resealable zip plastic bag. Close the bag completely. Pound with rolling pin, heavy skillet, or small hammer until crushed. Or, process in food processor using on/off pulsing action until crushed. Set the peppermints aside.

Next, make the chocolate. Place white chocolate chips and vegetable oil in a large microwave safe bowl and microwave for 30- 45 seconds. Remove the bowl from the microwave. The chocolate chips will not look melted, but they will. Stir the chocolate chips as they continue to melt. This may take 1-2 minutes. The more you stir, the more the chocolate will melt.

After the 2 minutes, if the chocolate is not smooth, microwave for an additional 15 seconds. Then stir again for up to 1 minute until completely smooth. Do not over microwave or the chocolate will burn.

The chocolate and oil can also be melted in a double boiler over water on top of the stove, stirring the chocolate until it’s completely melted and smooth. With this method, there is a lower risk of burning the chocolate, but using the microwave is easier.

With a fork, dip each ball into the white chocolate and place on the parchment lined pan.

The chocolate may need to be reheated in the microwave for about 15 seconds at this point by placing the bowl back into the microwave, then stir again.

Add raining melted chocolate to a pastry bag or a zip bag and cut off the tip. Zig zag the melted chocolate over the tops of the truffles. Immediately sprinkle with the crushed peppermints. Allow the chocolate on the truffles to harden in the refrigerator, about 5-10 minutes before serving.

This is one treat everyone will love!

Here are other great truffle recipes: