Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.

candy cane truffles

candy cane truffles

If you’re looking for an easy cookie recipe for the holidays to share with family and friends, then this is it! These no bake (and festive) cookies are also great to make if you have some little helpers in your house to help you roll them out. You can even make the truffles a couple of days in advance, leaving them in the refrigerator. The day you’re ready to serve the truffles, move them to the freezer for about 15 minutes before rolling in the chocolate so that the inside of the truffles won’t get to soft when dipped in the warm chocolate.

18 ounces sugar cookies, broken apart

8 ounces cream cheese, softened

1/2 teaspoon peppermint extract

16 ounces white chocolate
1 candy cane, finely crushed

1. In a food processor, pulse cookies until small crumbs form (you may need to do this in batches). Add cream cheese and peppermint extract and blend until smooth, forming a dough. Using a small ice cream scoop, form into rounds, about 1 inch in size and place on a parchment-lined baking sheet.
 Cover with plastic wrap and refrigerate if making them in advance (or place in freezer for about 15 minutes if dipping in chocolate right away).

2. Meanwhile, melt white chocolate over a double boiler. Dip each truffle (one at a time) in white chocolate, covering completely. Place truffles back on wax paper. As chocolate just begins to harden (you can see texture of it changing, add a small amount of candy cane crumbs on top of each truffle (if it’s already hardened a bit, gently push crumbs into chocolate to adhere). Continue with remaining truffles, working in batches until finished. Refrigerate for at least 1 hour, or until firm before serving.

Makes approximately 24 truffles.

*This is clearly not a recipe for one, but it’s a very versatile recipe to make and keep on hand for when you need a cookie fix. You can make the whole batch, or cut it in half, and leave the rolled cookies in the freezer for up to 1 month. You can also swap out the flavor of the extract to alter the cookies however you like.

cook’s note: If you end up with some leftover melted chocolate, can you use it for this.


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