This no-bake treat has been a holiday favorite in my kitchen since the first time I made a batch for a neighborhood cookie swap. I wanted something that felt playful and bright, a small bite that would make people smile the moment they saw it. The contrast of red velvet cookie crumbs with a green candy coating felt like pure holiday mischief, and the tiny red heart on top completes the story — sweet, crunchy, and a little whimsical. I discovered this combination while experimenting with leftover red velvet sandwich cookies one December afternoon, and the results were so addictive that they became a requested addition to every holiday gathering thereafter. What makes these bites special is their simplicity: no baking required, minimal equipment, and big visual impact. The texture is a creamy, slightly dense center from the cream cheese mixed with finely pulsed red velvet cookies, coated in a crisp candy shell that gives a satisfying snap. The color contrast and the tiny red heart sprinkles turn a familiar cookie dough into a festive centerpiece. I’ll never forget the look on my niece’s face the first time she bit into one — she declared them “Grinchy kisses” and promptly asked for another.

Ingredients

• Red velvet sandwich cookies: One 22-cookie package — look for fresh cookies with the red hue intact; the subtle cocoa in the cookie adds depth and a beautiful red crumb. I often use a familiar brand available in most supermarkets.
• Cream cheese: 4 ounces (room temperature) — full-fat cream cheese gives the best texture and flavor; let it soften to room temperature so it blends smoothly without clumps.
• Green candy melts: 7 ounces — pick a brand meant for dipping; if the melts are too thick, a small amount of neutral-flavored oil (coconut oil or vegetable oil) will thin them to a shiny, smooth coating.
• Red heart sprinkles: A small jar — these tiny decorations finish each piece and create the Grinch-heart motif; choose nonpareil hearts that are light enough to adhere to the coating without sinking.

Instructions

Prepare the tray and equipment: Line a large baking sheet with parchment or a silicone mat and set aside. Use a food processor for even crumbs and a microwave-safe bowl for melting the candy. Have a tablespoon measure and a dipping fork or two ready so the process is streamlined. Pulse the cookies: Place the 22 red velvet cookies in the bowl of a food processor and pulse until you have fine crumbs. Scrape the bowl down if needed to ensure there are no larger chunks — uniform crumbs produce a smoother center. Mix in the cream cheese: Add 4 ounces of room-temperature cream cheese to the crumbs and pulse until the mixture comes together into a soft, pliable dough. If the mixture sticks to your fingers, a brief scrape and an extra pulse will help; avoid overmixing which can warm the dough too much. Form the truffles: Using a 1 tablespoon measuring spoon, scoop dough and roll between your palms into tight balls. Place each ball on the prepared sheet, spacing them an inch apart. You should end up with about 11 truffles. Freeze the sheet for 30 minutes so the centers firm up for dipping. Melt the candy coating: Put the 7 ounces of green candy melts in a microwave-safe bowl and heat in 30-second bursts, stirring between each, until smooth. If the melts are too thick for dipping, stir in 1/2 teaspoon of coconut oil or any neutral, flavorless oil to reach a glossy, pourable consistency. Dip and decorate: Using a dipping fork, submerge each chilled truffle into the green coating, tapping the fork gently on the bowl to let excess drip off. Return coated truffles to the lined sheet. Transfer any remaining coating to a small piping bag and drizzle over the set truffles, then place a red heart sprinkle on top of each while the drizzle is still tacky. Set and serve: Chill the finished truffles in the refrigerator until the coating is fully set, about 10 minutes. Store in an airtight container in the fridge and serve chilled or at cool room temperature.

Storage Tips

Store the truffles in an airtight container lined with parchment. If stacking, separate layers with additional parchment to prevent sticking. Refrigerate for up to 1 week; for longer storage, freeze on a sheet pan until solid, then transfer to freezer-safe airtight containers for up to 3 months. To thaw, move frozen truffles to the refrigerator for several hours or overnight — avoid room-temperature thawing which can cause condensation on the candy shell and dull the finish. When transporting, keep them cool in an insulated bag with a small ice pack.

Ingredient Substitutions

If you can’t find red velvet cookies, use regular chocolate sandwich cookies for a classic Oreo truffle, then dye white candy coating green. For a dairy-free option, swap in vegan cream cheese and choose dairy-free candy melts. To reduce sweetness, use dark chocolate melts tinted with oil-friendly green coloring instead of candy melts. If you need gluten-free, select certified gluten-free sandwich cookies — note the texture and flavor will differ slightly depending on the cookie base.

Serving Suggestions

Arrange truffles on a festive platter with contrasting colors — place on a bed of fresh holly (non-edible decorative) or alongside small mint leaves for a seasonal palette. Pair with hot cocoa, coffee, or a glass of cold milk for balance. For a party, present them in mini muffin liners or on tiered dessert stands to create height. These are perfect as after-dinner sweets, small favors, or part of a holiday cookie box.

Cultural Background

Sandwich-cookie-based confections are a relatively recent addition to home baking, rising in popularity with the proliferation of single-serve cookies. Using crushed sandwich cookies blended with cream cheese to form a no-bake confection draws from classic American dessert innovation — it's a playful reinterpretation of truffles using store-bought components. The Grinch motif borrows from contemporary holiday pop culture rather than a traditional recipe, turning nostalgic flavors into a whimsical holiday presentation.

Seasonal Adaptations

Adapt the colors and decorations for other holidays: use pastel melts and egg-shaped sprinkles for spring, orange coating with black sprinkles for Halloween, or gold-dusted white coating for New Year’s. Swap heart sprinkles for snowflakes or stars, and use flavored cream cheese (a touch of vanilla or orange zest) to complement different seasons. For summer parties, reduce refrigeration time and serve chilled to refresh guests on a warm day.

Meal Prep Tips

Make the crumb-and-cream mixture up to two days ahead and keep it refrigerated in an airtight container. Shape the balls shortly before guests arrive and freeze for 30 minutes to set — this quick chill streamlines the dipping process. If preparing dozens, melt candy melts in small batches to maintain optimal dipping temperature and viscosity. Keep extra parchment and piping bags on hand to speed up decoration and cleanup.

These little Grinch-inspired delights are a joyful reminder that festive food can be simple, colorful, and made with things you likely already have on the shelf. Make them your own with different cookie bases, coatings, and sprinkles — I hope they bring a smile to your table as they have to mine.