Snickerdoodle Cake Balls

Step 1

Make the filling - Place your cookies in a food processor or blender and pulse until all you have left are fine crumbs. In the bowl of a stand mixer fitted with the paddle attachment, beat the cookie crumbs with the room temperature cream cheese until the mixture is combined. Shape the mixture into 1.5 inch balls and place on a parchment lined baking sheet. Place the sheet in the freezer for 15 minutes in order for them to set.

Step 2

Melt the chocolate - In a small bowl, melt the white chocolate 30 seconds at a time stirring in between until smooth.

Step 3

Dip - One at a time, dip the cookie balls into the melted chocolate. I found that using a small spoon to remove the cookie balls and then holding it on the side of the bowl with the spoon for a few seconds to remove the excess chocolate produced the prettiest truffles.

Step 4

Add sprinkles and let set - Place each cookie ball back onto the parchment paper and top with sprinkles immediately in order for them to stick to the chocolate. Let chocolate harden (the chocolate will harden very quickly since the cookie balls have been in the freezer) and enjoy!