Description
These no-bake Snickerdoodle Truffles combine crushed golden Oreos, cream cheese, cinnamon, and vanilla, all coated in smooth white chocolate. A festive, bite-sized treat perfect for holidays or anytime snacking.
Ingredients
- 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)
Instructions
- Line a baking sheet or rimmed tray with parchment paper and set aside.
- Crush the golden Oreos into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
- In a large bowl, combine softened cream cheese, Oreo crumbs, ground cinnamon, and vanilla extract. Mix until fully combined.
- Roll the mixture into 1-inch balls and place on the prepared baking sheet.
- Chill the truffle balls in the refrigerator for at least 1 hour to firm up.
- Melt the almond bark or white chocolate in the microwave in 30-second intervals, stirring until smooth.
- Dip each chilled truffle ball into the melted coating, let excess drip off, and return to the baking sheet. Add sprinkles immediately if using.
- Refrigerate the coated truffles for at least 1 more hour until the coating is fully set before serving or storing.
Notes
- Truffle mixture can be chilled briefly if too sticky to roll.
- Use whole Oreos with filling—no need to remove it.
- Regular white chocolate can be used but may not set as well as almond bark.
- Truffles can be made ahead and stored for up to 2 weeks in the fridge or 2 months in the freezer.
