I love how these Snickerdoodle Truffles taste like the warm, cozy favorite cookie—but in a bite‑sized, no‑bake candy form. They’re made by combining crushed golden Oreos, cream cheese, cinnamon, and vanilla, then coating the balls in white chocolate (almond bark). They’re simple, festive, and perfect for holiday trays or a sweet treat anytime.

Why You’ll Love This Recipe

I find this recipe irresistible because:

It’s a quick, no‑bake dessert (no turning on the oven).
It perfectly captures that classic snickerdoodle flavor with cinnamon and vanilla.
It makes a large batch (about 30 truffles), so it’s great for sharing.
It uses everyday ingredients and doesn’t require any fancy technique.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 ounces cream cheese, softened
36 golden Oreo cookies (about a 14.3‑ounce package)
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
16 ounces (1 pound) vanilla almond bark (or white melting chocolate)
Sprinkles (optional, for decoration)

Directions

Line a baking sheet or rimmed tray with parchment paper and set aside.
Crush the golden Oreos into fine crumbs. I use a food processor; if you don’t have one, you can put them in a sealed bag and crush with a rolling pin.
In a large bowl, combine the softened cream cheese, Oreo crumbs, ground cinnamon, and vanilla extract. Use an electric mixer (or strong spoon) to mix until fully combined.
Roll the mixture into 1‑inch balls. Place them on the parchment‑lined baking sheet.
Chill the balls in the refrigerator for at least 1 hour so they firm up.
When the balls are chilled, melt the almond bark/white melting chocolate in 30‑second intervals in the microwave, stirring after each interval until smooth.
Dip each truffle ball into the melted coating, making sure it’s fully covered. Let excess coating drip off, and return the coated truffle to the lined baking sheet. If using sprinkles, add them right after dipping before the coating sets.
After all are dipped, place the tray back in the refrigerator and chill at least 1 more hour so the coating fully sets before serving or storing.

Servings and timing

Servings: about 30 truffles
Prep time: ~30 minutes
Chill time: 1 hour + 1 hour
Total time: ~1 hour (active) + chill periods

Variations

Use different cookies: skip the cinnamon and use plain Oreos, chocolate chip cookies, or sugar cookies for a variation.
Skip sprinkles: if you don’t have sprinkles, you can top with a dusting of cinnamon, brown sugar, or extra cookie crumbs.
Use semi‑sweet or milk chocolate coating instead of white, though it changes the flavor profile.
Make smaller or larger truffles: you can adjust the size of each ball; just note that smaller ones set faster and larger ones may take more coating.

storage/reheating

Store these truffles in an airtight container in the refrigerator for up to 2 weeks. You can also freeze them (separated by wax paper) for up to 2 months. I prefer to eat them cold straight from the fridge, but they’re also pleasant at room temperature if allowed to sit a bit.

FAQs

What if the truffle mixture is too sticky to roll?

If the mixture is too soft or sticky, I put it back in the refrigerator or freezer for 15–30 minutes to firm up before rolling into balls.

Can I use regular white chocolate instead of almond bark?

You can, but regular white chocolate may not set as cleanly at room temperature. Almond bark or melting wafers are formulated to harden nicely, so I usually prefer them.

Do I need to remove the Oreo filling before crushing?

No. I crush the Oreos whole (with filling) to make the crumbs.

How do I crush the cookies without a food processor?

I place cookies in a sturdy freezer bag, seal it, and use a rolling pin or the flat side of a meat mallet to crush them until finely ground.

Can I prepare these in advance for a party?

Absolutely. You can make and coat them ahead of time, store them in the fridge, and they’ll stay well for up to 2 weeks (or freeze for longer).

Conclusion

These Snickerdoodle Truffles are one of my favorite no‑bake desserts. They give me all the cozy warmth of a cinnamon sugar cookie in a bite‑size, easy form. Whether for holiday gatherings, cookie exchanges, or just a sweet craving, I’m confident you’ll enjoy making and sharing them. If you try the recipe, I hope you love them as much as I do.