Place sugar cookies in a food processor and process until cookies resemble fine crumbs. Add cream cheese and process again until well-combined, about 1 to 2 minutes.
Round out the cookie tray with simple decorative truffles made with Bakery fresh cookies—and only 2 other ingredients.
Servings and Ingredients
|12||Hy-Vee Bakery sugar cookies|
|2 oz.||Philadelphia cream cheese, softened|
|12 oz.||white chocolate almond bark|
|12 oz.||milk chocolate almond bark|
|Multicolored sprinkles, for decoration, optional|
Things To Grab
- Food processor
- Cookie sheet
- Parchment paper
- Two medium bowls
Shape cookies into balls about 1-inch to 1 ½-inches in diameter and place on a cookie sheet lined with parchment paper.
In two medium bowls, melt almond bark according to package directions. Using two forks, dip and roll cookie balls, one at a time, in almond bark. Return to lined cookie sheet and immediately top with sprinkles. Repeat process for remaining cookie balls alternating between white and milk chocolate.
Store in an airtight container in the fridge for up to 1 week.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 5mg
- Sodium: 45mg
- Total Carbohydrates: 25g
- Protein: 1g