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Snickerdoodle Truffles Recipe

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★★★★★

4.9 from 543 reviews

Delight in these creamy, cinnamon-spiced Snickerdoodle Truffles made from crushed Golden Oreos and cream cheese, coated in smooth Ghirardelli white chocolate with a cinnamon sugar finish. Perfect bite-sized treats for holiday gatherings or anytime indulgence.

Ingredients

Scale

Truffle Filling

  • 14.3 ounce package Golden Oreos (or 36 sandwich cookies)
  • 8 ounces block-style cream cheese (softened)
  • 3 teaspoons cinnamon

Chocolate Coating

  • 20 ounces Ghirardelli white chocolate wafers (divided and melted)
  • 2 tablespoons granulated sugar
  • 1 ½ teaspoons cinnamon (divided)

Instructions

  1. Prepare the Baking Sheet: Line a large baking sheet with waxed or parchment paper to prevent sticking. Set aside for later use.
  2. Make the Cookie Crumbs: Place the Golden Oreos in a food processor and pulse until they are ground into fine crumbs. Set these crumbs aside.
  3. Mix the Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the cookie crumbs and 3 teaspoons of cinnamon, stirring until the mixture is well combined and thick.
  4. Form Truffles: Using a 1 tablespoon cookie scoop, portion the filling and roll each scoop into a ball. Place the balls onto the prepared baking sheet and freeze for 10 to 15 minutes to firm up.
  5. Heat the Chocolate Coating: In a medium bowl, melt the white chocolate wafers until smooth. Stir in 1 teaspoon of cinnamon. Reserve about half a cup of this mixture for drizzling later.
  6. Prepare Cinnamon Sugar: In a small bowl, combine the granulated sugar with the remaining ½ teaspoon of cinnamon. Set aside.
  7. Coat the Truffles: Dip each chilled truffle into the melted white chocolate using a fork, allowing excess chocolate to drip back into the bowl. Transfer the coated truffles onto the lined baking sheet using a toothpick.
  8. Decorate: Place the reserved chocolate mixture into a plastic bag and cut off a small tip. Drizzle this over the truffles. Immediately sprinkle them with the cinnamon sugar mixture to finish.
  9. Set the Coating: Refrigerate or freeze the truffles for 5 to 10 minutes until the chocolate coating is firm. Serve chilled.

Notes

  • For best results, use block-style cream cheese and allow it to soften at room temperature before mixing to avoid lumps.
  • If you don’t have a food processor, crush the Oreos in a sealed plastic bag using a rolling pin until finely ground.
  • You can substitute white chocolate wafers with good quality white chocolate chips, but be sure to melt gently to avoid burning.
  • Store the truffles in an airtight container in the refrigerator for up to a week or freeze for longer storage.
  • These truffles make excellent gifts when wrapped in festive packaging.

Keywords: Snickerdoodle Truffles, Oreo Truffles, White Chocolate Truffles, No-Bake Dessert, Holiday Treats, Cinnamon Sugar Truffles

Find it online: https://tastewithamy.com/snickerdoodle-truffles-recipe/