3-Ingredient Maria Cookie Truffles
There’s no surprise these Maria Cookie Truffles came out beyond delicious. If you’ve never heard of Maria Cookies, or as I grew up hearing them, Galletas Maria, they are buttery biscuits from Spain similar to a tea biscuit.
Recommended For This Recipe
Buy Now → 
Buy Now → Growing up in a Cuban household, you would either eat the entire pack of these cookies alone or you would top them with a sliver of cream cheese and guava paste.
The combination was always oh so sticky, sweet, and crunchy.
You have the crunch from the cookie and ooey gooey guava paste and cream cheese to give you the ultimate sweet tooth.
This trifecta of Maria cookies, cream cheese, and guava have always been the perfect combination so I decided to make this classic Cuban sweet treat into cookie truffles.
When you cut slabs of guava paste, they look like 1-inch thick but soft fruity rectangles.
For this recipe, I wanted to add tiny pieces of the guava paste instead of large slabs that would stick out of the truffle ball.
Doing this with a knife can be difficult so to avoid cutting yourself, just slice the guava paste, grab it with your hands, and pull apart tiny pieces with your fingers.
Trust me, it’s much easier that way, even though it is quite sticky. It’s better than cutting yourself.
I crushed Maria Cookies in a large zip lock bag with a rolling pin until they were very fine.
I, then, mixed the crushed cookies with cream cheese, added the tiny bite size pieces of guava, formed truffle balls, and then rolled them in more crushed Maria Cookies to coat.
It’s like Maria Cookie heaven in one little ball! Ok, enough blabbing. Here’s the recipe!
Maria Cookie Truffles (Guava and Cream Cheese)
Ingredients
- 7 ounces Maria cookies (Galletas Maria)
- 8 ounces cream cheese, softened to room temperature
- 2 ounces guava paste, divided
Instructions
- Crush the cookies. Add the Maria cookies to a food processor and pulse until finely ground. Alternatively, place the cookies in a zip-top bag and crush them with a rolling pin. Set aside 6 to 7 tablespoons of cookie crumbs for coating the truffles.
- Make the filling. In a large bowl, combine the remaining cookie crumbs with the softened cream cheese until well combined.
- Add the guava. Using your fingers, break 1 ounce of guava paste into tiny pieces. Fold the guava pieces into the cookie and cream cheese mixture until evenly distributed.
- Shape the truffles. Scoop and roll the mixture into 1-inch balls. Place them on a parchment-lined baking sheet and freeze for 15 minutes to firm up.
- Prepare the guava topping. Place the remaining 1 ounce of guava paste in a microwave-safe bowl. Microwave in 10-second intervals until softened and smooth enough to drizzle, stirring between intervals.
- Coat and garnish. Remove the truffles from the freezer and roll each one in the reserved cookie crumbs until evenly coated. Top each truffle with a small dollop of softened guava paste. Serve and enjoy!
Notes
- Maria cookies: Crush the cookies into fine crumbs so they mix evenly with the cream cheese and coat the truffles.
- Guava paste: Break the guava paste into small pieces with your fingers to distribute it throughout the filling. It’s sticky, but easier to handle than finely chopping it with a knife.
- Cream cheese: Use softened, full-fat block cream cheese for the best consistency.
- Storage: Store the truffles in an airtight container in the refrigerator for up to 3 to 4 days or freeze for up to 2 months. Keep refrigerated until ready to serve.
