Prepare the Filling:

• Using a food processor, crush the Golden Oreos into fine crumbs.

• In a large bowl, mix the crushed Oreos with softened cream cheese and 3 teaspoons of cinnamon. Stir until the mixture is well combined and smooth.

Form the Truffles:

• Scoop out small portions of the Oreo-cream cheese mixture (about 1 tablespoon per truffle) and roll them into balls. Place them on a parchment-lined baking sheet. Once all the truffles are formed, place the tray in the freezer for 30 minutes to firm up.

Prepare the Coating:

• While the truffles are chilling, melt the white chocolate wafers according to the package instructions. Once melted, allow it to cool slightly.

• In a small bowl, combine the granulated sugar and 1 1/2 teaspoons of cinnamon.

Coat the Truffles:

• Dip each chilled truffle into the melted white chocolate, ensuring it’s fully coated. Use a fork to lift the truffle out and allow any excess chocolate to drip off.

• Roll the coated truffle in the cinnamon-sugar mixture until evenly coated.

Chill the Truffles:

• Place the coated truffles back on the parchment-lined tray and refrigerate them for at least 30 minutes or until the chocolate has hardened.

Serve:

• Once the truffles are set, serve and enjoy these delicious Snickerdoodle Truffles as a perfect sweet treat!