Description
Delight in these Snickerdoodle Truffles featuring a creamy blend of Golden Oreo crumbs and cream cheese, coated in cinnamon-spiced vanilla chocolate for a melt-in-your-mouth treat. Perfect as bite-sized dessert bites that combine classic snickerdoodle flavors with a smooth, rich texture.
Ingredients
Scale
Base
- 36 Golden Oreo cookies (approximately 14.3 ounces)
- 8 ounces cream cheese, softened
- 3 teaspoons ground cinnamon, divided
Coating
- 20 ounces vanilla melting wafers
- 2 tablespoons granulated sugar
Instructions
- Prepare baking sheet: Line a large baking sheet with waxed or parchment paper and set aside to keep the truffles from sticking after dipping.
- Crush cookies: Use a food processor to pulse the Golden Oreo cookies into fine crumbs, ensuring a uniform texture for the truffle mixture.
- Mix cream cheese and crumbs: In a large bowl, beat the softened cream cheese until smooth, then add the cookie crumbs and 2 teaspoons of ground cinnamon. Mix thoroughly until fully combined into a smooth dough-like mixture.
- Form truffles: Scoop tablespoon-sized portions of the mixture and roll each into a ball with your hands. Place the formed balls evenly on the prepared baking sheet.
- Freeze truffles: Freeze the truffle balls for 10-15 minutes to firm them up, making them easier to dip in the melted coating.
- Melt coating and flavor: Melt the vanilla melting wafers according to package instructions (typically microwave or double boiler) and then stir in the remaining 1 teaspoon of ground cinnamon to infuse the coating with flavor.
- Prepare cinnamon sugar: In a small bowl, combine the granulated sugar with ½ teaspoon cinnamon for the finishing sprinkle.
- Dip truffles in coating: Using a fork, dip each chilled truffle into the melted vanilla-cinnamon coating, allowing any excess to drip off before returning them to the baking sheet.
- Add cinnamon sugar topping: While the coating is still wet, sprinkle each truffle with the cinnamon sugar mixture to create a flavorful crust as the coating sets.
- Set coating: Refrigerate the coated truffles for 5-10 minutes or until the outer chocolate coating is firm and fully set, ready to serve or store.
Notes
- Freezing the truffle balls before dipping helps prevent them from falling apart in the coating.
- Use waxed or parchment paper to prevent sticking after dipping.
- You can substitute the vanilla melting wafers with white chocolate chips if preferred.
- Store truffles in an airtight container in the refrigerator for up to one week.
- Use a fork or dipping tool to make coating dipping easier and less messy.
