How to Make Snickerdoodle Truffles

• Begin by pulsing the Golden Oreos in a food processor until they form fine crumbs. Add softened cream cheese and cinnamon, mixing until you have a smooth dough that binds nicely—this should take about 1-2 minutes.
• Scoop about a tablespoon of the dough and roll it into a ball between your palms. Place each truffle on a parchment-lined baking sheet, keeping them spaced apart for easy coating later.
• Pop the baking sheet into the freezer and chill the truffles for 30 minutes. This firms them up, ensuring they hold their shape during the next steps.
• Melt the white chocolate wafers in a microwave-safe bowl or using a double boiler. Stir until smooth and glossy. Let the mixture cool slightly; this will make dipping easier.
• Dip each truffle into the melted chocolate, allowing excess chocolate to drain back into the bowl. Roll them in the cinnamon-sugar mixture, then return them to the tray. Refrigerate until the chocolate sets, about 30 minutes.
• Optional: Drizzle with caramel for an extra layer of decadence.