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Snickerdoodle Truffles

Deliciously Easy Snickerdoodle Truffles for Sweet Moments

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Indulge in these Snickerdoodle Truffles that capture classic flavors in a simple bite-sized treat.
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Prep Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 25 truffles
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Truffle Mixture
  • 8 oz Cream Cheese Softened for easy mixing
  • 1 pkg Golden Oreo Cookies Crushed finely
  • 1 tbsp Ground Cinnamon Essential spice for flavor
  • 1 tsp Vanilla Extract High-quality extract recommended
For the Coating
  • 12 oz Vanilla Almond Bark Or white melting chocolate; semi-sweet chocolate is an alternative
For Decoration
  • 1 cup Sprinkles Optional; cinnamon sugar or cookie crumbs can be used

Equipment

  • Food Processor
  • Mixing Bowl
  • Microwave-safe bowl
  • Baking Sheet
  • Parchment Paper

Method
 

Preparation
  1. Line a baking sheet with parchment paper and set aside.
  2. Finely crush the golden Oreo cookies until they resemble sand.
  3. In a mixing bowl, combine softened cream cheese, crushed Oreo crumbs, ground cinnamon, and vanilla extract. Mix until smooth, about 2-3 minutes.
  4. Roll the mixture into 1-inch balls and place on the prepared baking sheet.
  5. Refrigerate for at least 1 hour to allow truffles to firm up.
  6. Melt almond bark in a microwave-safe bowl in 30-second intervals until smooth.
  7. Dip each chilled truffle into the melted almond bark, coating completely, then place back on baking sheet. Optionally sprinkle with sprinkles or cinnamon sugar.
  8. Refrigerate the dipped truffles for at least another hour until the coating is set.

Nutrition

Serving: 1truffleCalories: 100kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 50mgPotassium: 30mgSugar: 8gVitamin A: 5IUCalcium: 2mgIron: 1mg

Notes

For best results, chill the mixture for at least 30 minutes before shaping. Store in an airtight container in the fridge for up to 2 weeks.

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