Description
Indulge in these decadent Snickerdoodle Cream Cheese Truffles, made with crushed snickerdoodle cookies and a creamy filling, coated in smooth white chocolate.
Ingredients
Scale
- 3 cups (approximately 300g) finely crushed snickerdoodle cookies
- 8 ounces (225g) cream cheese, softened to room temperature
- 1 teaspoon (5ml) vanilla extract
- 10 ounces (285g) white chocolate melting wafers
- 1½ tablespoons (21g) Crisco, divided
Instructions
- Line a large baking sheet with parchment paper and set aside.
- In a mixing bowl, combine finely crushed snickerdoodle cookies, cream cheese, and vanilla extract. Mix until smooth and homogeneous, reserving a small handful of cookie crumbs for garnishing.
- Using a 2.5cm cookie scoop, portion the mixture and roll into 2.5-4cm balls with your palms. Place each ball on the prepared baking sheet. Continue until all mixture is used.
- Refrigerate the shaped truffle dough for 60 minutes.
- Five to ten minutes before the chilling is complete, place three-quarters of the white chocolate wafers in a heatproof bowl. Set the bowl over a saucepan containing 7-10cm simmering water to create a double boiler. Stir continuously until melted, then incorporate 1 tablespoon Crisco, mixing until the chocolate becomes smooth and glossy. Remove from heat.
- With two forks or dipping tools, immerse each chilled truffle ball into the melted white chocolate, ensuring full coverage. Lift and allow excess chocolate to drip off, then return each coated truffle to the parchment-lined tray. Repeat with all truffles.
- Transfer the chocolate-coated truffles to the refrigerator for 20 minutes to set.
- Melt the remaining white chocolate wafers in a heatproof bowl set over simmering water. Stir in remaining Crisco and mix until silky smooth. Remove from heat.
- Transfer melted chocolate into a piping bag or small resealable plastic bag. Pipe thin lines across each truffle. Immediately sprinkle reserved cookie crumbs over the top before the chocolate sets. Repeat for all truffles.
- Place decorated truffles back in the refrigerator for an additional 20 minutes before serving.
Notes
- Make sure to use room temperature cream cheese for easy mixing.
- Reserved cookie crumbs can be used as a decorative topping.
- Store leftover truffles in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling and Dipping
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 10g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg