Step 1: Prepare the Filling

1. Prepare Your Baking Sheet: Line a large baking sheet with waxed paper or parchment paper. This will prevent the truffles from sticking while they chill. Parchment paper is usually the best choice as it’s non-stick and easy to remove from the truffles once they’re set. Set it aside for now.
2. Crush the Oreos: Take the Golden Oreos and place them in a food processor. Pulse them a few times until they’re finely crushed into crumbs. If you don’t have a food processor, you can place the cookies in a zippered bag and crush them with a rolling pin—just make sure the crumbs are small and uniform. The finer the crumbs, the smoother the truffle texture will be, so take your time with this step.
3. Mix the Cream Cheese and Cinnamon: In a large mixing bowl, add the softened cream cheese. Using an electric mixer, beat it until smooth and creamy. You want to make sure there are no lumps. This step is crucial for getting a smooth texture for your truffle filling, so make sure the cream cheese is softened enough to mix easily.
4. Combine the Filling: Add the crushed cookie crumbs and ground cinnamon to the cream cheese. Mix everything together until the filling is thick and well combined. It will be a bit sticky, but that’s exactly what you want! You may need to scrape down the sides of the bowl a couple of times to ensure everything is fully incorporated. The mixture should hold together when you press it between your fingers. If it feels too wet, you can add a few more cookie crumbs.
5. Shape the Truffles: Using a 1-tablespoon cookie scoop or a spoon, portion out the mixture and roll it into small balls. Place each truffle onto your prepared baking sheet. Once all truffles are shaped, freeze them for 10-15 minutes so they firm up. This makes the dipping process much easier. If you skip this step, the truffles might become too soft to coat in chocolate.

Step 2: Make the Coating

1. Melt the White Chocolate: In a medium bowl, melt the Ghirardelli white chocolate wafers. You can do this in the microwave, stirring every 30 seconds to ensure smooth melting, or use a double boiler. Be sure to reserve about ½ cup of the melted chocolate for drizzling later. Be cautious not to overheat the chocolate, as it can seize up and become unusable.
2. Add Cinnamon: Stir in 1 teaspoon of ground cinnamon to the melted chocolate for that signature Snickerdoodle flavor. The cinnamon adds warmth and spice, which complements the sweet, creamy filling perfectly.
3. Prepare the Cinnamon Sugar: In a small bowl, combine the granulated sugar with the remaining ½ teaspoon of cinnamon. Set it aside for sprinkling later. This cinnamon-sugar mixture gives the truffles that classic Snickerdoodle coating that makes them so irresistible.

Step 3: Coat the Truffles

1. Dip the Truffles: After the truffles have chilled, use a fork to dip each one into the melted white chocolate. Allow any excess chocolate to drip off before placing the truffle back onto the baking sheet. This helps avoid a thick layer of chocolate that would overpower the truffle’s delicate cinnamon flavor.
2. Drizzle and Sprinkle: With the reserved melted chocolate, drizzle it over the coated truffles using a plastic bag with the tip cut off. Immediately sprinkle the cinnamon-sugar mixture over the truffles while the chocolate is still soft. This step is important for creating that signature snickerdoodle look and taste.
3. Set the Coating: Refrigerate or freeze the truffles for 5-10 minutes until the coating hardens and sets. This will give you a smooth, glossy finish that makes these truffles so visually appealing. Make sure they’re fully set before serving, as the chocolate may smudge if you try to handle them too soon.