Snickerdoodle Balls are a fun spin on the classic Oreo Ball. Snickerdoodle cookies and cream cheese, dipped in white chocolate with a cinnamon sugar dusting
Servings 28 balls
- 24 medium snickerdoodle cookies
- 1 8 oz. package cream cheese, room temperature
- 18 oz. white candy melts
- Cinnamon sugar, optional
Line a large cookie sheet with parchment paper and set aside. Pulse snickerdoodle cookies in a food processor until they turn into fine crumbs. You can also add them to a ziplock bag and crush them with a meat mallet or rolling pin.
Add cream cheese to food processor and pulse until combined. Scoop out filling using a cookie scoop onto prepared cookie sheet. Place in freezer for one hour.
Melt candy melts according to package directions. Once smooth, place a cookie ball on a fork and lower it into the candy melt. Using another fork, top it with candy melts and roll it around until completely coated. Bring out with it sitting on the original fork and tap the fork on the edge of the bowl to remove excess. Set back onto the lined cookie sheet and sprinkle with cinnamon sugar. Continue until all the cookie balls are coated. Place in the refrigerator for 15 minutes, until hardened. Store in an airtight container in the refrigerator.