Description
Snickerdoodle Truffles are delightful bite-sized treats that combine the classic flavors of snickerdoodle cookies with a creamy, indulgent center. These no-bake truffles are perfect for parties, holiday gatherings, or as a sweet gift.
Ingredients
Units
Scale
- 1 package (14.3 oz) Golden Oreo cookies (about 36 cookies)
- 8 oz cream cheese, softened
- 3 teaspoons ground cinnamon, divided
- 20 oz white chocolate melting wafers or almond bark
- 2 tablespoons granulated sugar
Instructions
- Prepare the Cookie Mixture:
- Place the Golden Oreo cookies in a food processor and pulse until they become fine crumbs.
- In a large mixing bowl, combine the cookie crumbs, softened cream cheese, and 2 teaspoons of ground cinnamon. Mix until well blended and smooth.
- Form the Truffles:
- Line a baking sheet with parchment or wax paper.
- Using a tablespoon or small cookie scoop, portion out the mixture and roll into 1-inch balls. Place them on the prepared baking sheet.
- Refrigerate the truffle balls for about 15 minutes to firm up.
- Coat the Truffles:
- In a microwave-safe bowl, melt the white chocolate wafers or almond bark according to the package instructions until smooth.
- Using a fork, dip each chilled truffle into the melted chocolate, allowing any excess to drip off. Place the coated truffles back onto the parchment-lined baking sheet.
- Add Cinnamon Sugar Topping:
- In a small bowl, mix together the granulated sugar and the remaining 1 teaspoon of ground cinnamon.
- While the chocolate coating is still wet, sprinkle the tops of the truffles with the cinnamon sugar mixture.
- Set and Serve:
- Allow the truffles to sit at room temperature until the chocolate coating is completely set.
- Once set, transfer the truffles to an airtight container and store in the refrigerator.
Notes
- For a smoother coating, reheat the white chocolate as needed during the dipping process.
- These truffles can be stored in the refrigerator for up to one week.