- 1 box Lemonades® Girl Scout Cookies (reserve some crushed for garnish)
- 6-8 ounces cream cheese
- 1 bag white melting chocolate
Place cookies and 6 ounces of cream cheese into a food processor. Pulse until completely combined.
Test the dough by rolling a small portion in your hand. If the dough sticks together well, then do not add any additional cream cheese. If the dough is crumbly and does not stay together, then add the remaining 2 ounces of cream cheese and pulse again until mixed completely.
Once dough is completely mixed, use a scoop to measure out all of the dough to 1 ¼ inch.
Roll each portion of dough in the palm of your hands to form a ball and place on a cookie sheet lined with parchment paper.
Place in the refrigerator for 10 minutes. While the dough chills, melt chocolate by double boiling or heating in the microwave.
Once dough has cooled, dip each ball into the melted chocolate.
Use a fork to scoop truffle out of the chocolate and drop onto the lined cookie sheet. Top with crushed Lemonades cookies.
Let dry completely and store in an airtight container for up to 5 days.