snickerdoodle truffles
Snickerdoodle Truffles are your beloved childhood holiday cookie transformed into a truffle form! Each truffle features a soft cookie center rolled in a crispy vanilla coating then dusted with the signature cinnamon sugar mixture.
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Ingredients
For the Filling:
14.3 ounce package Golden Oreos, or 36 sandwich cookies
8 ounces block-style cream cheese, softened
3 teaspoons cinnamon
For the Coating:
20 ounces Ghirardelli white chocolate wafers, divided and melted
2 tablespoons granulated sugar
1 ½ teaspoons cinnamon, divided
Instructions
To Make the Filling:
Line a large baking sheet with waxed or parchment paper. Set aside.
Place the cookies in a food processor, and pulse until they're broken down into fine crumbs. Set aside.
14.3 ounce package Golden Oreos
Place the cream cheese in a large bowl, and use an electric mixer to beat until smooth and creamy. Pour in the cookie crumbs and cinnamon, and stir to combine. The mixture will be thick and cohesive.
8 ounces block-style cream cheese
3 teaspoons cinnamon
Use a 1 tablespoon cookie scoop to portion out the filling. Roll each portion into balls, and place them onto the prepared baking sheet. Freeze for 10-15 minutes.
To Make the Coating:
In a medium bowl, heat the melting wafers until smooth. Stir in 1 teaspoon of cinnamon, then set aside about ½ cup of the mixture for later. In a small bowl, combine the granulated sugar and remaining ½ teaspoon of cinnamon. Set aside.
20 ounces Ghirardelli white chocolate wafers
2 tablespoons granulated sugar
1 ½ teaspoons cinnamon
Using a fork, dip a chilled truffle into the melted wafers and allow the excess to drip back into the bowl. Use a toothpick to gently move the truffle off the fork onto the prepared baking sheet. Continue with the remaining truffles.
Place the ½ cup of reserved cinnamon vanilla mixture into a plastic bag, and cut off the tip. Drizzle it over the truffles, then sprinkle with cinnamon sugar.
Refrigerate or freeze for 5-10 minutes until the coating sets.
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