Oreo Truffles
These Oreo Truffles are rich, chocolatey, no-bake bites made with crushed Oreos, cream cheese, and a smooth chocolate coating. They look like fancy candy shop treats but are quick, budget-friendly, and perfect for parties, holidays, or gifting.
Ingredients
- 36 Oreo cookies about 1 (14.3 oz) package, regular, not Double Stuf
- 8 oz cream cheese softened; brick-style, full-fat preferred
- 1 teaspoon pure vanilla extract optional but recommended
- 16 oz semi-sweet chocolate chips or baking wafers for coating; dark, milk, or white chocolate also work
- 1-2 teaspoons coconut oil or vegetable shortening optional, to thin and smooth the chocolate
- Crushed Oreos optional, for topping
- Sprinkles optional, any color/theme you like
- White or dark chocolate optional, melted for drizzling
- Sea salt flakes optional, for topping
Instructions
- Place the Oreo cookies in a food processor and pulse until they are very fine crumbs with no large chunks remaining. Alternatively, place the cookies in a zip-top bag, seal, and crush with a rolling pin or heavy pan. If desired, reserve about 2 tablespoons of crumbs for topping later.
- Add the softened cream cheese and vanilla extract to the Oreo crumbs in the food processor bowl. Pulse until the mixture is thoroughly combined and forms a thick, sticky dough. If mixing by hand, combine the crumbs and cream cheese in a large bowl and stir with a sturdy spatula until no white streaks remain.
- Scrape the Oreo mixture into a bowl. Cover and chill in the refrigerator for 30–45 minutes, or in the freezer for 15–20 minutes, until the dough is firm but still scoopable and not overly sticky.
- Line a baking sheet or large plate with parchment paper. Use a small cookie scoop or tablespoon to portion about 1 tablespoon of dough per truffle. Roll each portion between your palms into a smooth ball and place on the prepared sheet. If the mixture becomes too soft or sticky, briefly chill again. Once all balls are rolled, chill them for another 20–30 minutes until firm.
- Place the chocolate chips or wafers and coconut oil/shortening (if using) in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring well after each interval, until the chocolate is completely smooth and glossy. Alternatively, melt in a double boiler over gently simmering water, stirring until smooth.
- Working with a few chilled balls at a time, drop one Oreo ball into the melted chocolate. Use a fork to roll it around until fully coated. Lift it out with the fork and gently tap the fork on the edge of the bowl to remove excess chocolate. Slide the coated truffle back onto the parchment using a toothpick or another fork. While the chocolate is still wet, top with reserved Oreo crumbs, sprinkles, sea salt, or leave plain. Repeat with remaining truffles, reheating the chocolate briefly if it thickens.
- Refrigerate the coated truffles for 30–45 minutes, or until the chocolate coating is completely firm. If desired, trim any excess chocolate around the base with a small knife before serving.
- Serve the Oreo truffles slightly chilled or after resting at room temperature for 5–10 minutes for the creamiest texture. Store leftovers in an airtight container in the refrigerator for up to 2 weeks, or freeze for 2–3 months.
Notes
Variations: For Mint Oreo Truffles, use Mint Oreos and coat in dark chocolate, topping with crushed candy canes. For Golden Oreo Cheesecake Truffles, use Golden Oreos, add a pinch of salt and a small squeeze of lemon to the filling, and coat in white chocolate. For Peanut Butter Oreo Truffles, mix 2–3 tablespoons of creamy peanut butter into the filling and coat with milk chocolate. You can also add 1–2 teaspoons of instant espresso powder to the crumbs for a mocha version or use birthday cake-flavored Oreos and rainbow sprinkles for a birthday twist.
Storage: Keep truffles in a single layer or stacked with parchment between layers in an airtight container. They keep in the fridge up to 2 weeks or in the freezer 2–3 months. Thaw in the fridge or at room temperature before serving.
Tips: Make sure the filling is cold but not rock-solid when dipping to avoid cracking. Use a small, deep bowl for chocolate so coating is easier, and add toppings immediately while the chocolate is still wet so they adhere well.
Storage: Keep truffles in a single layer or stacked with parchment between layers in an airtight container. They keep in the fridge up to 2 weeks or in the freezer 2–3 months. Thaw in the fridge or at room temperature before serving.
Tips: Make sure the filling is cold but not rock-solid when dipping to avoid cracking. Use a small, deep bowl for chocolate so coating is easier, and add toppings immediately while the chocolate is still wet so they adhere well.
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