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he recipe for Sandwich Cookie Truffles is one everybody should have in their repertoire. These are an easy, no-bake treat and they’re always (I mean, always!) a hit with kids and sometimes even more s. Made from sandwich cookies (you know, the ones with two wafer cookies and sweet cream in the middle you loved as kid and still do?!), and blended with a bit of cream cheese then dipped in chocolate, these are simply a perfect no-bake treat.


This recipe is one of my go-tos when I don’t feel like turning on the oven. Or when I’m looking for a dessert recipe that’s both kid-friendly and one the adults will enjoy just as much. And, as much as I’d like to say my family eats healthy snacks on the regular (I actually don’t ever say that, but I’d like to!), I typically have a package (or two, or maybe even the family-size) of sandwich cookies around the house. So these cookie truffles become a really easy treat to put together. The only other ingredients truly needed are some cream cheese and some melted chocolate in which to dip them. Melted white chocolate and sprinkles for added effect only!


To make Sandwich Cookie Truffles, throw your cookies in a food processor and grind or pulse into fine crumbs. (If you do not have a food processor or choose not to use one, see below for a handy tip on crushing your sandwich cookies).

Note: for these photos, I actually made three different flavors of sandwich cookie truffles. So I divided the cream cheese into three portions and used 1/3 the amount of cookies to make each flavor of cookie truffles. I dipped them all in the same chocolate and topped them with different colored sprinkles so I’d know which flavor was which without having to bite into each one first. Cuz well, that wouldn’t make my guests too happy.

Next, add in the softened cream cheese and pulse until the cookie crumbs and cream cheese come together in a ball.

Then, using a small cookie scoop, scoop out portions of dough, rolling between your palms to make a smooth, even ball. Place on a piece of parchment paper and continue until all the cookie cream cheese mixture is used up.


If you don’t have a food processor or you don’t feel like taking it out and then having to wash it (I feel ya on this, friend!), throw the cookies in a gallon-sized ziptop bag, press the air out and seal. Using a rolling pin, gently roll over the cookies to create crumbs. You can also pound the cookies into fine crumbs, however, that has the tendency to break the plastic bag. This results in cookie crumbs all over the kitchen, which is no bueno

If you remember to plan ahead, leave your cream cheese out on the counter for at least one hour prior to making these cookie truffles. The cream cheese should be soft so it can blend well with the cookie crumbs. If you do not have time to wait for the cream cheese to soften, unwrap it, place it on a microwave-safe plate and microwave on high for 15 seconds
I like to remove the cookie balls from the freezer and allow them to warm up slightly while I melt the chocolate for dipping. This will prevent the chocolate from cracking as you try to coat the very cold cookie balls in very warm chocolate

To get an even coating of chocolate on these Sandwich Cookie Truffles, I place one cookie ball in the melted chocolate at a time, turning it around in the chocolate with a spoon to coat all sides. Lift the cookie ball out with a fork or a chocolate dipping tool. Then, while holding the cookie ball level on the fork or dipping tool, very gently tap the end of the fork or chocolate dipping tool on the side of the bowl to allow any excess chocolate to drip down into the bowl. Carefully place the chocolate-coated cookie truffle onto the parchment paper. You can use a second fork to gently nudge the truffle off the fork and onto the parchment

no-bake sandwich cookie truffles


1 (10 ounce) package sandwich cookies, such as Oreos or Goodie Girl Cookies
6 ounces cream cheese, softened
2 cups semi-sweet chocolate chips
½ cup white chocolate candy melts, melted
Sprinkles for decorating


In the bowl of a food processor, pulse cookies into fine crumbs OR place cookies in a sealed ziptop plastic bag and crush using a rolling pin
Add softened cream cheese and pulse until mixture comes together in a ball OR stir with a spoon until evenly combined
Form into smooth balls using a small cookie scoop and place on a parchment-lined baking sheet. Freeze until firm, about 30 minutes
Allow to rest on your counter while you melt the semi-sweet chocolate in the top of a double boiler OR in the microwave in 30 second increments on 50% power until melted and smooth
Dip the balls in melted chocolate one at a time until coated and return to the baking sheet. Drizzle with melted white chocolate and sprinkles
Refrigerate until chocolate sets, about 15 minutes

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