A tasty twist on classic Oreo truffles, Snickerdoodle truffles are made with golden Oreos, cream cheese, and cinnamon coated in decadent white chocolate.
Line a sheet pan or rimmed tray with parchment paper and set aside.
Use a food processor to crush the cookies to fine crumbs. You will likely need to do this in two batches, depending on the size of your food processor.
In a large mixing bowl, combine the softened cream cheese, cookie crumbs, cinnamon, and vanilla extract. Use an electric mixer to mix together until well combined.
Roll the mixture into 1 inch balls and place on a lined baking sheet.
Chill the balls in the refrigerator for at least 1 hour.
When ready to dip, melt the almond bark in 30-second intervals in the microwave, stirring after each interval, until smooth and melted.
One at a time, use a candy dipping tool or fork to dip each ball into the melted almond bark. Allow the excess melted chocolate to drop off before placing the coated truffle back onto a lined sheet pan. If using sprinkles, add them to the top of the truffles immediately before the coating begins to set.
Allow the truffles to chill in the refrigerator for at least an hour to allow them to set before storing or serving.
Notes
Separate layers with wax paper 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, you can use a blender or place the cookies into a freezer baggie and crush them with the smooth end of a meat tenderizer or a rolling pin. Try to get them to as fine a crumb as possible.Truffle balls too sticky to work with? Pop them back in the fridge or freezer for 15-30 minutes to harden up again.