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December 25th

Easy Chocolate Raspberry Cookie Truffles

Chef holding a spatula with melted chocolate dripping

Cookie of the Day

The finished cookie looks so elegant – but the versatile, adaptable recipe starts with something you can grab baked at the grocery store! (We won’t tell if you don’t!)

  • Prep Time: 30 minutes
  • Bake Time: N/A
  • Yield: 36 truffles
Ingredient List
Tools and Supplies
  • Food Processor or rolling pin and zip top storage bag
  • Tray or baking sheet
  • Wax paper
  • Wire rack (optional)


To make this cookie recipe, you will need:


  1. Mix crumbled cookies, marshmallow creme and raspberry flavor in large bowl until well blended. Shape mixture into 1-inch balls. Set aside.
  2. Melt chocolate as directed on package. Using a fork, dip 1 cookie truffle at a time into the chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place on wax paper-lined tray. Reserve excess chocolate.
  3. Refrigerate truffles 30 minutes or until chocolate is set. Melt reserved chocolate if needed. Use a fork to drizzle over truffles. Let stand until chocolate is set. Store in covered container at room temperature up to 5 days.



  • Purchase chocolate cookies from the bake shop section of the supermarket. A 20-ounce package will yield about 4 cups of crumbled cookies.
  • You can swap the cookie and extract to change the flavor of the truffle to whatever you like!

Video Tutorial