Snickerdoodle Cream Cheese Truffles
Delightful dessert truffles combining the flavors of snickerdoodle cookies with creamy cream cheese, coated in silky white chocolate.
Ingrédients
For the truffles
- 3 cups finely crushed snickerdoodle cookies Approximately 300g
- 8 ounces cream cheese, softened to room temperature 225g
- 1 teaspoon vanilla extract 5ml
- 10 ounces white chocolate melting wafers 285g
- 1.5 tablespoons Crisco, divided Used for melting with chocolate
Instructions
Preparation
- Gather all ingredients, ensuring the cream cheese is softened.
- In a large mixing bowl, combine the crushed snickerdoodle cookies, softened cream cheese, and vanilla extract. Blend until smooth and homogeneous.
- Using a 2.5cm cookie scoop, portion out the mixture and roll each into a ball about 2.5–4cm in diameter. Place on a parchment-lined baking sheet.
- Cover the baking sheet with plastic wrap and refrigerate for 60 minutes.
Coating
- Melt three-quarters of the white chocolate wafers in a heatproof bowl over simmering water until smooth.
- Stir in 1 tablespoon of Crisco into the melted chocolate.
- Dip each chilled truffle ball into the melted white chocolate using two forks. Allow excess chocolate to drip off and place back on the parchment-lined tray.
- Refrigerate the coated truffles for about 20 minutes.
- Melt the remaining white chocolate wafers and stir in the remaining tablespoon of Crisco. Transfer to a piping bag and decorate the truffles with lines of chocolate and sprinkle reserved cookie crumbs on top.
Notes
Store truffles in an airtight container in the refrigerator for up to two weeks or in the freezer for three months. Allow to thaw overnight in the refrigerator before serving. Customize with spices or different types of chocolate coatings as desired.