Cinnamon Cookie Truffles (Print Version)

# Ingredients:

01 - 16 oz vanilla almond bark.
02 - 1 tsp vanilla extract.
03 - 36 golden Oreo cookies from a 14.3 oz pack.
04 - 2 tsp cinnamon, ground.
05 - 8 oz cream cheese, at room temp.
06 - Optional: sprinkles for decoration.

# Instructions:

01 - Grab a sheet pan, cover it with parchment, and keep it ready.
02 - Throw cookies into a food processor and blitz until fine crumbs form. If needed, process in parts.
03 - Toss the cookie crumbs, cream cheese, cinnamon, and vanilla into a big bowl. Mix till smooth and blended.
04 - Scoop out portions and roll them into 1-inch balls. Arrange them on the parchment-covered sheet.
05 - Pop the tray into the fridge and chill the balls for about an hour.
06 - Use the microwave to melt vanilla almond bark. Heat in 30-second bursts, stirring each time, until it’s smooth.
07 - Dip each ball into the melted coating using a fork or dipper. Let the extra drip off before putting it back on the tray.
08 - If you want sprinkles, sprinkle them right after dipping while the coating’s still wet.
09 - Refrigerate another hour so the balls can firm up before serving or storing.

# Notes:

01 - Make sure those little balls are really cold before dipping so they stay together.

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