This recipe shows how to make Girl Scout Lemonades Cookie Truffles—an easy, bright, and delicious way to use up extra Lemonades cookies.
Every year many families end up with more Girl Scout cookies than they can eat. If you have a box of Lemonades sitting around, these truffles are a simple solution: crunchy cookie crumbs blended with cream cheese, coated in white chocolate, and finished with a crunchy garnish.
These truffles require just a few ingredients: cream cheese, white melting chocolate, and a box of Girl Scout Lemonades. If Lemonades aren’t available, lemon-flavored sandwich cookies such as lemon Oreos work well as a substitute.
Begin by placing 6 ounces of cream cheese and the entire box of cookies into a food processor. Pulse until the mixture is uniformly combined and resembles a thick dough.
Test the dough by rolling a small piece between your fingers. If it holds together, no more cream cheese is needed. If it crumbles, add the remaining 2 ounces of cream cheese and pulse again until the dough is cohesive and pliable.
When properly mixed, the dough should be firm enough to roll into balls and look like the photo below.
Use a 1 1/4-inch dough scoop to portion the dough. Roll each portion between your palms to form smooth, round balls. Place the formed truffles on a lined baking sheet and chill in the refrigerator for about 10 minutes to firm up.
While the truffles chill, melt the white chocolate slowly. You can use a double boiler or the microwave on a low power or “melt” setting to avoid seizing. A tall, narrow container such as a one-cup glass measuring cup works well for dipping because it creates a deep pool of chocolate that helps coat each truffle completely.
Once chilled, dip each truffle into the melted chocolate, fully coating it. Lift the truffle out with a fork and tap the fork gently on the side of the container to let excess chocolate drip off.
Place each dipped truffle on parchment or wax paper. Sprinkle the tops with crushed graham crackers or with additional crushed Lemonades cookies for a matching flavor and texture.
Although lemon zest looks attractive as a garnish, it can dry and shrivel after refrigeration, so crushed graham crackers or crushed cookies are recommended for the best appearance and texture.
Allow the truffles to set until the coating is firm. Store finished truffles in an airtight container in the refrigerator for up to five days.
- 1 box Girl Scout Lemonades cookies (or lemon sandwich cookies)
- 6–8 ounces cream cheese
- 1 bag white melting chocolate
- Crushed graham crackers or crushed Lemonades for garnish
- Place the cookies and 6 ounces of cream cheese into a food processor. Pulse until combined and the mixture forms a dough. If the dough is crumbly, add up to 2 more ounces of cream cheese and pulse again.
- Use a 1 1/4-inch scoop to portion the dough into even pieces.
- Roll each portion into a smooth ball and place them on a lined baking sheet.
- Chill the truffle balls in the refrigerator for about 10 minutes.
- Melt the white chocolate slowly using a double boiler or low-power microwave.
- Dip each chilled ball into the melted chocolate until fully coated.
- Lift the truffle with a fork and tap to remove excess chocolate.
- Place dipped truffles on the lined sheet and sprinkle with crushed graham crackers or crushed Lemonades.
- Let the truffles set completely, then store in an airtight container in the refrigerator for up to five days.