How to make Snickerdoodle Truffles

These Snickerdoodle Truffles melt in your mouth with every bite! They look fancy but are easy to make with only a few ingredients, by blending crushed snickerdoodle cookies with rich cream cheese, then dipping each bite-sized ball in smooth white chocolate. A sprinkle of cinnamon sugar on top adds the perfect sweet crunch, making them taste just like a cozy snickerdoodle cookie in truffle form.

This recipe serves: 16

Prep time: 10 minutes

Cook time: 0 minutes

Total time: 2 hours and 15 minutes

You will need

• 2 14 oz packages of snickerdoodle cookies (about 15 cookies)
• 1 8 oz package of cream cheese (room temp)
• 24 oz bar of vanilla almond bark
• 3 tbsp of sugar
• 1/2 tsp of cinnamon

1. Place the cookies in a food processor, pulse until you get fine crumbs. Add the cookie crumbs to a large bowl with the cream cheese.

Using a hand mixer mix on medium speed until the cream cheese is fully combined and a dough forms.

2. Line a tray with parchment paper. Using a cookie scoop, scoop just a bit of dough and roll into a ball. It should be about 1 1/2 inch thick. Set on the tray and repeat until there is no more dough left. Then place the tray in the freezer for 2 hours.

3. In a medium sized microwave safe bowl melt the almond bark, stirring every 30 seconds until melted.

4. Take the balls out of the freezer at the very last minute. One by one, drop each into the almond bark and flip around with two forks to cover fully in melted chocolate. Carefully lift it up (flat bottom side on the fork) and lightly tap the fork on the edge of the bowl so the leftover chocolate comes off.

5. Set back on the tray and repeat. In a small bowl mix together the sugar and cinnamon. Pour the leftover almond bark into a small zip lock bag, snip the edge of it off and start to drizzle the almond bark over top of each truffle.