Snickerdoodle Truffles Cookie Bites (Print-Friendly Version)

Delicate cookie truffle bites with cinnamon infusions encased in creamy white chocolate and a tender, melt-in-your-mouth texture.

# Ingredients You'll Need:

→ Base

01 - 3 cups (approximately 330 grams) finely crushed snickerdoodle cookies
02 - 8 ounces (227 grams) cream cheese, softened to room temperature
03 - 1 teaspoon (5 milliliters) vanilla extract

→ Coating

04 - 10 ounces (285 grams) white chocolate melting wafers
05 - 1.5 tablespoons (21 grams) vegetable shortening, divided

# How to Make It:

01 - Line a large baking sheet with parchment paper and set aside.
02 - In a mixing bowl, blend snickerdoodle cookie crumbs, softened cream cheese, and vanilla extract until fully combined and smooth. Reserve a small amount of crumbs for garnish.
03 - Portion the mixture with a 1-inch scoop and roll between your palms to create smooth, round balls, measuring approximately 2.5–4 centimeters in diameter. Repeat until all mixture is formed.
04 - Arrange formed truffle balls on the prepared parchment-lined baking sheet and refrigerate for 60 minutes.
05 - Five to ten minutes before the chilling time ends, start melting 75% of the white chocolate wafers in a heatproof bowl over a pot with 7–10 centimeters of simmering water to create a double boiler. Stir frequently with a spatula, add 1 tablespoon of vegetable shortening, and continue mixing until fully melted and smooth. Remove from heat.
06 - Using two forks or dipping tools, submerge each chilled truffle ball into the melted white chocolate, ensuring full coverage. Transfer coated truffles back onto the parchment-lined baking sheet. Repeat for all truffles.
07 - Place truffles into the refrigerator and chill for an additional 20 minutes.
08 - Melt remaining white chocolate wafers in a clean bowl using the double boiler method, add the remaining 0.5 tablespoon vegetable shortening, and stir until silky and smooth. Remove from heat.
09 - Transfer melted white chocolate to a piping or small resealable plastic bag. Pipe thin lines across the chilled truffles. Immediately sprinkle reserved snickerdoodle crumbs over the chocolate drizzle while still soft.
10 - Return truffle tray to the refrigerator for a final 20-minute chill. Serve once fully set.

# Extra Information:

01 - For optimal presentation, ensure the truffles are fully chilled before applying the chocolate drizzle to achieve clean decorative lines.
02 - Allow cream cheese to reach room temperature prior to blending for a smoother consistency.

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