Pin it
Whip up these no-bake snickerdoodle truffles for a fun treat anytime you want. Each bite blends cinnamon with golden Oreo cookies and a sweet vanilla shell you honestly won’t be able to stop eating.
Ingredients
- Sprinkles (as much as you want): If you’re feeling festive, toss some on top before the coating hardens.
- 16 ounces vanilla almond bark: This melts into that classic smooth outside for your truffles.
- 2 teaspoons ground cinnamon: You’ll get that snickerdoodle taste plus a cozy kick from this spice.
- 36 golden Oreo cookies (14.3-ounce package): Crush these up for that delicious buttery base.
- 8 ounces cream cheese, softened: Cream cheese holds it all together so your mix forms truffle balls.
- 1 teaspoon vanilla extract: Vanilla adds another level of flavor.
Instructions
- Step 7:
- Before the coating stiffens up, sprinkle those truffles if you want. Pop them back in the fridge for another hour so they’re totally set before you dig in.
- Step 6:
- Grab a fork or a fancy dipping tool and dunk each truffle into the melted bark. Let any extra drip off and set them back on the tray.
- Step 5:
- Heat the vanilla almond bark in the microwave, stopping every 30 seconds to give it a good mix, till it’s all melty and smooth.
- Step 4:
- Scoop and roll the mix into 1-inch balls, set them on your prepared pan, then chill them in the fridge about an hour to make them less sticky.
- Step 3:
- Toss the crushed cookies in a bowl with the soft cream cheese, cinnamon, and vanilla. Use your mixer so it’s all smooth with no big chunks left.
- Step 2:
- Throw the golden Oreos in your food processor and pulse until they look like crumbs. You might have to do it in shifts if your processor is small.
- Step 1:
- Cover a baking tray with parchment, then leave it off to the side until you need it.
Serving and Storage Tips
- If you’re giving them away, pop them in a cute bag or little box to spread the love.
- They’re best cold if you like them firmer. But you can eat them at room temp too.
- Keep them in a lidded container in your fridge for about a week.
Helpful Notes
- Make sure to give your truffles some fridge time before dipping so they won’t fall apart in the coating.
- Kick up the cinnamon and use 3 teaspoons if you want more spice flavor.
- No vanilla almond bark? Chocolate chips work for the coating in a pinch.
Tips from top chefs
- Martha Stewart says a pinch of sea salt balances the sugary bite perfectly.
- Jamie Oliver likes to roll them in cinnamon sugar for extra flavor before the outside goes on.
- Ina Garten swears by using really good vanilla extract for that next-level taste.
Why You'll Love This
- Super simple to make, so even if you’re new to the kitchen, you’ll nail it.
- They’re creamy inside, with a big cinnamon flavor that’s just awesome.
- Great as a party treat, for the holidays, or wrapped up for your favorites.
Variations
- You can dust these with cinnamon sugar or graham cracker crumbs before dunking them for some crunch.
- Try swapping in chocolate almond bark if you're curious about a twist.
- Add a pinch of nutmeg for an even cozier spice vibe.