Snickerdoodle Cookie Truffles

Name: Snickerdoodle Cookie Truffles
Prep time: 50 min
Total time: 1 h 55 min
Yield: 42
Ingredients: 1 pouch (1 lb 1.5 oz) Betty Crocker™ snickerdoodle cookie mix; Butter, water and egg called for on cookie mix pouch; 4 oz cream cheese, softened; 14 oz vanilla-flavored candy coating (almond bark)

13 Ratings

13 Reviews

Kitchen Tested

Prep 50 min
Total 1 hr 55 min
Servings 42

Sweet and simple -- a classic cookie becomes a delicious truffle.

By Betty Crocker Kitchens

Updated September 20, 2016

Make With

Betty Crocker Cookie Mix

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ snickerdoodle cookie mix
Butter, water and egg called for on cookie mix pouch
4 oz cream cheese, softened
14 oz vanilla-flavored candy coating (almond bark)

Steps

1

Heat oven to 375°F. Set aside 1 tablespoon cinnamon sugar mixture from packet. Make drop cookies as directed on pouch. Cool completely, at least 15 minutes.
2

In food processor, process half of the cookies to fine crumbs. Remove and set aside; continue to process remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 42 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
3

In medium bowl, microwave candy coating uncovered on High 60 to 90 seconds or until it can be stirred smooth.
4

Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in coating. Return to lined cookie sheet; immediately sprinkle top with reserved cinnamon sugar. If coating has cooled too much, reheat. Repeat with second half of cookie balls. Store covered in refrigerator.

For even easier dipping, take two plastic forks, cut out center two tines, and use to dip into melted chocolate.
Make ahead, and freeze truffles in airtight containers with waxed paper between layers.
Shape truffles fast by using a small cookie scoop.
No food processor? Follow step 1 as written. Then place half of the cookies in 1-gallon resealable food-storage plastic bag. Seal bag; crush cookies with rolling pin to small crumbs, breaking up larger pieces with hands if necessary. Place crumbs in large bowl. Repeat to crush remaining cookies; add to crumbs in large bowl. Add cream cheese. Beat with electric mixer on low speed 1 to 2 minutes or until mixture is well combined, starts to come together and can be formed into balls. Continue as directed in recipe.