Truffle…Cookie…Chocolate…Pink…Lemonade…Yum!! We wanted to make truffles for my daughter’s wedding but knew that an outdoor wedding in August meant hot weather. I came across this recipe from Pillsbury for their Pink Lemonade Cookie Truffle. I could not find their Pink Lemonade Cookie Mix so I made a few adjustments. Of course, after I had them made I found the cookie mix.
Pink Lemonade Cookie Truffle-The Prize of Cooking
I bought regular sugar cookie mix from Betty Crocker and then added Duncan Hines Frosting Creations Pink Lemonade Flavor mix. This made the Pink Lemonade Cookie mix I was not able to find until later!!
Pink Lemonade Cookie Truffles-The Prize of Cooking
I did add a little pink coloring to my cookie filling as I was mixing in the cream cheese and frosting. I wanted the pink to pop!!
Pink Lemonade Cookie Truffle-The Prize of Cooking
One of my favorite parts of the truffle is the edible silver hearts sprinkled on the top. Awe so adorable!!
Pillsbury's Pink Lemonade COOKIE Truffles
A sweet truffle different from the rest. This treat is a winner that is filled with a cookie center and dipped in white chocolate coating. Add a little pink food coloring to deepen the pink when mixing in the frosting if desired.
Ingredients
- Crisco® Original No-Stick Cooking Spray
- 1 package Pillsbury® Pink Lemonade Flavored Cookie Mix
- 1/2 cup butter, softened
- 1 large egg
- 1 (16 oz.) can Pillsbury® Creamy Supreme® Pink Lemonade Flavored Frosting
- 4 ounces cream cheese, softened
- 2 (6 oz.) packages white chocolate baking squares
- Decorator sprinkles
Instructions
- HEAT oven to 350°F. Coat 9 x 13-inch baking pan with no-stick cooking spray. Combine cookie mix, butter and egg in large bowl. Stir until smooth. Press evenly into prepared pan.
- BAKE 24 to 26 minutes until edges are golden brown. Cool completely in pan on wire rack. Crumble cooled cookie into extra-large bowl. Stir in frosting and cream cheese. Beat with electric mixer on low speed until evenly blended.
- LINE a 15 x 10-inch baking pan with wax paper. Roll cookie mixture into 1-inch balls. Place on prepared baking pan. Chill 30 minutes. Place white baking chocolate in microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating the cookie balls. Dip cookie balls in mixture to coat, allowing excess to drip off. Immediately sprinkle with decorator sprinkles. Repeat with remaining cake balls. Chill for 1 hour or until coating is set.
