Description
These Snickerdoodle Truffles are a delightful no-bake treat combining crushed Golden Oreo cookies and cream cheese, coated in a cinnamon-spiced vanilla shell. Perfect for cookie lovers, these truffles offer a creamy, cinnamon-sweet bite-sized dessert that’s easy to prepare and great for parties or snacks.
Ingredients
Scale
Cookie Mixture
- 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 the Baking Sheet: Line a large baking sheet with waxed or parchment paper and set aside to prevent sticking.
- Crush the Cookies: Pulse the Golden Oreo cookies in a food processor until they become fine crumbs, ensuring a smooth truffle texture.
- Mix Cream Cheese and Crumbs: In a large bowl, beat the softened cream cheese until smooth. Add the cookie crumbs along with 2 teaspoons of ground cinnamon, and mix thoroughly until fully combined.
- Form Truffle Balls: Scoop tablespoon-sized portions of the mixture and roll them into balls using your hands. Place the balls evenly spaced on the prepared baking sheet.
- Freeze to Firm Up: Freeze the truffle balls for 10 to 15 minutes, allowing them to firm up and hold their shape better for coating.
- Melt Coating and Add Cinnamon: Melt the vanilla melting wafers following the package instructions. Once melted, stir in the remaining 1 teaspoon of ground cinnamon to infuse flavor.
- Prepare Cinnamon-Sugar Topping: In a small bowl, combine the granulated sugar with ½ teaspoon of cinnamon, mixing well.
- Dip Truffles in Coating: Using a fork, carefully dip each chilled truffle ball into the melted vanilla coating. Allow any excess coating to drip off before transferring back to the lined baking sheet.
- Sprinkle Cinnamon-Sugar: While the coating is still wet, sprinkle the truffles generously with the cinnamon-sugar mixture to add a crisp, flavorful finish.
- Set the Coating: Refrigerate the coated truffles for 5 to 10 minutes or until the exterior coating is fully set and firm.
Notes
- For best results, use cream cheese softened to room temperature for easier mixing.
- Make sure to freeze the truffle balls before dipping to help the coating adhere better.
- You can substitute vanilla melting wafers with white chocolate chips if unavailable.
- Store the finished truffles in an airtight container in the refrigerator for up to one week.
- For a festive variation, try adding a pinch of nutmeg or cloves to the cinnamon mixture.
