Oreo Cookie Truffles
No-bake Oreo Truffle Recipe: creamy Oreo balls dipped in chocolate with pro tips, fun flavors, gluten-free + vegan swaps, and freezer-friendly make-ahead.
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Servings: 36 truffles
Equipment
- Food processor or blender
- Mixing bowl
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Fork or dipping tool
- Small cookie scoop
Ingredients
Ingredients
- 14.3 oz chocolate sandwich cookies about 36 cookies
- 8 oz cream cheese, softened
- 16 oz white chocolate melting wafers or candy coating
- extra crushed cookies or sprinkles, for topping (optional)
Instructions
- Line a baking sheet with parchment paper and set aside.
- Crush the cookies in a food processor until very fine crumbs form. Reserve a tablespoon of crumbs for topping if you like.
- Add the softened cream cheese to the crumbs and pulse or mix until a uniform, thick dough comes together with no dry spots.
- Scoop about 1 tablespoon of mixture per truffle and roll into smooth balls. Arrange on the prepared baking sheet and freeze until firm, about 15–20 minutes.
- Place the white chocolate in a microwave-safe bowl and microwave in 20–30 second bursts, stirring between each, until melted and silky. Do not overheat.
- Working with a few at a time, dip the chilled truffles into the melted coating using a fork, let excess drip back into the bowl, then return to the parchment. Sprinkle with reserved crumbs or sprinkles before the coating sets.
- Chill until the shells are fully set, 10–15 minutes. Serve cold or slightly chilled.
Notes
Tips: If the mixture feels too soft to roll, chill briefly before scooping. For smoother dipping, keep truffles cold and chocolate warm. Storage: Because they contain cream cheese, refrigerate in an airtight container up to 1 week or freeze up to 2 months. Thaw in the fridge.
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