This is a recipe for Girl Scout Lemonades Cookie Truffles.
Each year, many Girl Scout families find themselves asking the same question: what should we do with leftover boxes of cookies? One delicious solution is to transform those cookies into creamy truffles.
These Girl Scout Lemonades Cookie Truffles are light, refreshing, and surprisingly simple to make. With just a few ingredients—cream cheese, white melting chocolate, and a box of Girl Scout Lemonades—you can turn extra cookies into a bright, lemony treat. If Lemonades aren’t available, lemon-flavored Oreo cookies work well as a substitute.
Begin by placing 6 ounces of cream cheese and the entire box of Lemonades cookies into a food processor. Pulse until the mixture is thoroughly combined and begins to form a dough.
After pulsing, test the texture by rolling a small portion in your hand. If it sticks together nicely, you don’t need to add more cream cheese. If the mixture crumbles and won’t form a ball, add the remaining 2 ounces of cream cheese and pulse again until everything is fully combined.
When mixed correctly, the dough will be thick and hold its shape, resembling a dense, pliable mixture.
Use a 1 1/4-inch dough scoop to portion the dough, then roll each portion between your palms to create smooth, round balls. Place the formed balls on a lined cookie sheet and chill in the refrigerator for about 10 minutes to firm up.
While the truffle centers chill, melt your white melting chocolate. You can do this using a double boiler or a microwave on low power—use short intervals and stir frequently to avoid seizing. A tall, narrow glass container (such as a one-cup measuring cup) works well because it creates a deep pool of chocolate for easy dipping.
Once the dough is chilled and the chocolate is smooth, dip each truffle ball into the melted chocolate until fully coated.
Lift the coated truffle out with a fork, tapping the fork gently against the side of the container to remove excess chocolate. Set each dipped truffle on parchment or wax paper.
Sprinkle the tops with crushed graham crackers or crushed Lemonades cookies for garnish. While fresh lemon zest makes a pretty decoration, it can dry and shrivel after refrigeration, so crushed cookies or graham crumbs are the more reliable choice for presentation.
Allow the truffles to set until the chocolate 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 Oreo cookies as a substitute)
- 6–8 ounces cream cheese
- 1 bag white melting chocolate
- Crushed graham crackers or crushed Lemonades for garnish
- Place the cookies and 6 ounces cream cheese in a food processor and pulse until combined. Test by rolling a small portion; if it holds together, no more cream cheese is needed. If crumbly, add the remaining 2 ounces and pulse again.
- Use a 1 1/4-inch scoop to portion the dough.
- Roll each portion into a smooth ball and place on a lined cookie sheet.
- Chill in the refrigerator for 10 minutes to firm up.
- Melt the white chocolate using a double boiler or microwave on low power.
- Dip each chilled ball into the melted chocolate to coat completely.
- Remove with a fork, tapping off excess chocolate, and return to the lined sheet.
- Top with crushed graham crackers or crushed Lemonades cookies.
- Allow to set, then store in an airtight container in the refrigerator for up to five days.