This recipe shows how to make Girl Scout Lemonades Cookie Truffles — a light, refreshing treat that’s simple to prepare and perfect for using up extra Girl Scout Lemonades cookies.
These truffles require only a few ingredients: cream cheese, white melting chocolate, and a box of Lemonades cookies. If Lemonades aren’t available, lemon‑flavored sandwich cookies (such as lemon Oreos) work well as a substitute.
Place 6 ounces of cream cheese and the entire box of Lemonades cookies into a food processor. Pulse until the cookies and cream cheese are well combined into a uniform mixture.
Test the mixture by rolling a small amount between your palms. If it holds together, no more cream cheese is needed. If it’s crumbly, add the remaining 2 ounces of cream cheese and pulse again until the dough binds into a thick, cohesive texture.
Use a 1 1/4‑inch cookie or dough scoop to portion the mixture. Roll each portion between your palms to form smooth balls, then place them on a parchment‑lined baking sheet. Chill in the refrigerator for about 10 minutes so they firm up and are easier to dip.
While the truffle centers chill, melt white melting chocolate. You can melt chocolate over a double boiler or in short bursts in the microwave on low power, stirring frequently to prevent seizing. A tall, narrow glass measuring cup is handy for dipping because it creates a deep pool for fully coating each truffle.
When the centers are chilled and the chocolate is melted, dip each ball into the chocolate to coat completely. Remove with a fork and gently tap the fork on the side of the container to let excess chocolate drip off.
Place each coated truffle back onto the parchment and immediately sprinkle with crushed graham crackers or crushed Lemonades cookies for garnish. Fresh lemon zest can look appealing but tends to dry and shrivel after refrigeration, so crushed cookies or graham crackers are recommended for consistent appearance and texture.
Allow the chocolate to set completely, then store the 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 cookies and 6 ounces cream cheese in a food processor and pulse until combined. If mixture is crumbly when rolled, add up to 2 more ounces cream cheese and pulse again.
- Portion the dough with a 1 1/4‑inch scoop.
- Roll each portion into a ball and place on a parchment‑lined sheet.
- Chill in the refrigerator for 10 minutes.
- Melt the white chocolate while the centers chill.
- Dip each chilled ball into melted chocolate, tapping off excess.
- Place back on the lined sheet and sprinkle with crushed graham crackers or crushed Lemonades.
- Let the chocolate set, then store truffles in an airtight container in the refrigerator for up to 5 days.