Snickerdoodle Truffles
Snickerdoodle Truffles combine tangy, cinnamon sugar cookie goodness with a silky white chocolate coating. Impossible to eat just one!
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1 (14.3-ounce) package Golden Oreos
- 2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 pound white almond bark
- Sprinkles optional
Instructions
- Prepare the Base: In a large mixing bowl, add 1 (8-ounce) package cream cheese, softened. Set aside.
- Crush the Cookies: Add 1 (14.3-ounce) package Golden Oreos to a food processor and pulse until you have fine crumbs with no large pieces remaining.
- Combine Ingredients: Add Oreo crumbs, 2 teaspoons ground cinnamon, and 1 teaspoon pure vanilla extract to the cream cheese. Using an electric mixer, blend until smooth and fully combined.
- Shape the Truffles: Roll mixture into 1-inch balls and arrange on a parchment-lined tray.
- Chill: Place the tray in the freezer for 30 minutes to firm up the truffles before dipping.
- Melt the Coating: Microwave 1 pound white almond bark in 30-second intervals, stirring between each, until smooth and melted.
- Dip and Decorate: Using two forks, dip each truffle into the melted coating, shaking off excess chocolate before returning it to the parchment. Add sprinkles immediately, before the coating sets.
- Set and Serve: Let truffles sit at room temperature until the coating is firm. Serve and enjoy!
Notes
Make-Ahead Tips: Prepare and roll truffles up to 2 days ahead. Keep covered in the refrigerator until ready to dip.
Storage: Store in an airtight container in the refrigerator for up to 2 weeks.
Freezing: Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Serving Tip: Serve chilled for the perfect bite — creamy inside with a crisp chocolate shell.
Nutrition
Serving: 1 | Calories: 111cal | Carbohydrates: 14g | Protein: 0.03g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 0.04mg | Sodium: 8mg | Sugar: 14g | Fiber: 0.1g | Calcium: 2mg | Iron: 0.03mg