Description
These Snickerdoodle Truffles are a delightful, no-bake treat combining the cinnamon sugar flavor of classic snickerdoodle cookies with creamy cream cheese and a vanilla almond bark coating. Perfectly bite-sized and easy to make, these truffles are a deliciously festive dessert or snack, featuring a crisp outer shell and a soft, cinnamon-infused center.
Ingredients
Scale
Truffle Mixture
- 8 ounces cream cheese, softened
- 36 golden Oreo cookies (14.3 ounce package)
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Coating
- 16 ounces vanilla almond bark
- Sprinkles, optional
Instructions
- Prepare Work Surface: Line a sheet pan or rimmed tray with parchment paper and set aside to place the truffles later.
- Crush the Cookies: Use a food processor to crush the golden Oreo cookies into fine crumbs. Depending on your food processor size, you may need to process the cookies in two batches for an even crumb.
- Mix Ingredients: In a large mixing bowl, combine the softened cream cheese, crushed cookie crumbs, ground cinnamon, and vanilla extract. Using an electric mixer, blend the mixture until it is fully incorporated and smooth.
- Form Truffle Balls: Roll the combined mixture into 1-inch balls and place them evenly spaced on the prepared baking sheet lined with parchment paper.
- Chill the Balls: Refrigerate the truffle balls for at least 1 hour to firm them up before dipping.
- Melt Almond Bark: Melt the vanilla almond bark in the microwave in 30-second intervals, stirring well after each to achieve a smooth, melted consistency without burning.
- Coat the Truffles: Using a candy dipping tool or a fork, dip each chilled truffle ball into the melted almond bark, allowing excess coating to drip off. Place the coated truffles back onto a lined sheet pan. If desired, immediately decorate by sprinkling sprinkles on top before the coating sets.
- Set and Chill: Refrigerate the coated truffles for at least an hour to fully set the coating before storing or serving.
Notes
- Separate layers of truffles with wax paper when storing to prevent sticking. Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 2 months.
- If you don’t have a food processor, use a blender or place the cookies into a freezer bag and crush them finely with the smooth end of a meat tenderizer or rolling pin.
- If the truffle balls are too sticky to handle, chill them in the fridge or freezer for 15-30 minutes to firm them up before rolling or dipping.
Nutrition
- Serving Size: 1 truffle
- Calories: 140
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
