Oreo Truffles
These Oreo truffles are rich, chocolatey, and incredibly easy to make with just a few ingredients. Coated in smooth chocolate and filled with a creamy cookie center, they're a crowd-pleasing dessert perfect for holidays, parties, and gift boxes.
Equipment
- Food processor or blender
- Baking sheet
- Parchment paper or wax paper
- Mixing bowl
- Cookie scoop
- Microwave-safe bowl or double boiler
- Fork or dipping tool
Ingredients
- 36 Oreo cookies, whole with filling intact
- 1 package (8 ounces) cream cheese, softened
- 16 ounces vanilla candy melts, chocolate candy melts, or melted baking chocolate
- 3 additional Oreo cookies, crushed, for garnish (optional)
Instructions
- Line a baking sheet or tray with parchment paper and set aside.
- Place the Oreo cookies into a food processor and blend until fine crumbs form.
- Add the softened cream cheese to the cookie crumbs and process until the mixture becomes smooth and fully combined.
- Scoop approximately 1 tablespoon of the mixture and roll it between your hands to form a ball.
- Continue shaping the mixture until you have approximately 36 truffles. Arrange them on the prepared baking sheet.
- Transfer the tray to the freezer and chill the truffles for about 15 minutes to help them firm up.
- While the truffles chill, crush the additional Oreo cookies into fine crumbs for topping if desired.
- Melt the candy melts or chocolate according to the package instructions until smooth.
- Remove the chilled truffles from the freezer. Using a fork or dipping tool, lower each truffle into the melted coating and cover completely.
- Lift out the truffle and allow any excess coating to drip off before returning it to the baking sheet.
- Immediately sprinkle the tops with the crushed Oreo crumbs before the coating sets.
- Allow the chocolate coating to harden completely before serving.
- Store chilled until ready to enjoy.
Notes
- Chilling the truffle centers before dipping makes them easier to coat in chocolate.
- White chocolate, milk chocolate, or dark chocolate all work well for the outer coating.
- If you do not have a food processor, place the cookies in a sealed plastic bag and crush them with a rolling pin.
- Store truffles in an airtight container in the refrigerator for up to 1 week.
- Freeze for up to 2 months and thaw in the refrigerator before serving.