Snickerdoodle Cream Cheese Truffles
Delightful truffles combining the classic flavors of snickerdoodle cookies with the richness of cream cheese, covered in chocolate for a sweet indulgence.
Ingredients
For the truffles
- 3 cups finely crushed snickerdoodle cookies
- 8 ounces cream cheese, softened Make sure it's at room temperature for easy mixing.
- 1 teaspoon vanilla extract
- 10 ounces white chocolate melting wafers For coating the truffles.
- 1.5 tablespoons Crisco, divided Used for smoothing the melted chocolate.
Instructions
Preparation
- Gather all your ingredients and equipment.
- Finely crush the snickerdoodle cookies in a food processor or a zip-lock bag with a rolling pin.
- In a mixing bowl, combine the crushed cookies, softened cream cheese, and vanilla extract. Mix until smooth.
- Roll the mixture into balls, about 2.5-4cm in diameter, and place them on a lined baking sheet.
- Refrigerate the formed truffles for at least 60 minutes.
Coating
- Melt three-quarters of the white chocolate melting wafers in a heatproof bowl over simmering water. Stir in 1 tablespoon of Crisco until smooth.
- Dip each chilled truffle into the melted chocolate until fully coated, allowing excess chocolate to drip off.
- Return the truffles to the tray and refrigerate for about 20 minutes to set.
- Melt the remaining chocolate wafers with the remaining Crisco and transfer to a piping bag.
- Pipe lines across each set truffle and immediately sprinkle with reserved cookie crumbs.
Notes
Store in an airtight container in the refrigerator for up to one week. These truffles can be frozen for up to three months.