Easy Oreo Truffles (only 3 ingredients!)
All you need are 3 ingredients to make these easy oreo truffles! Grab a package of Oreo cookies, a block of cream cheese and chocolate to melt, and you’ll have this bite-sized treat in no time. This no-bake recipe makes dozens of Oreo balls perfect for holiday entertaining and cookie exchanges.
National Cookie Day would be in December, wouldn’t it? Today marks day four of my 25 days of baking and I’m celebrating the national holiday with milk’s favorite cookie–Oreos of course! This recipe is the best because there are tons of helpful tips. Learn how to get the perfect ball shape, how to successfully melt chocolate and how to easily dip truffles in chocolate.
Why This Recipe Works
There are only 3 ingredients and you don’t need an oven to make these cookie balls! The recipe uses exactly one package of Oreos and one block of cream cheese. You can make them ahead of time and they will keep in the refrigerator for up to 2 weeks or the freezer for 3 months! How great is that for the holidays?
- Oreos: One 14.3 ounce package of standard Oreo cookies is what you’ll need for this recipe.
- Cream cheese: Block cream cheese works best since it has less air in it than tub cream cheese. As a result, the truffles will keep their shape better. Full fat is highly recommended.
- Chocolate: Milk, dark or semisweet chocolate chips can be used (make sure it’s good qaulity chocolate for easy melting). Melting wafers are also a good option!
Aside from using semisweet, dark or white chocolate, you could coat Oreo balls in almond bark. Various sprinkles are good for adding on top and you can switch them out depending on the holiday. You can also sprinkle crushed cookies, chopped nuts or candy pieces on top!
If you want to make peppermint Oreo truffles, add 1/2 teaspoon peppermint extract to the cookie crumbs when adding the cream cheese. Garnish chocolate-dipped truffles with crushed candy canes. Another version of this recipe to try is golden Oreo truffles.
How to Make Oreo Truffles
- Make the dough: Crush the cookies into fine crumbs using a food processor. Add the cream cheese to the food processor and pulse until the mixture comes together. Alternatively, crush the cookies in a ziplock bag and combine cream cheese with crumbs in a bowl. Chill the dough in the refrigerator for 1 hour.
- Scoop the dough: Using a 1-inch cookie scoop, scoop cookie mixture and roll into a 1-inch ball. Place on a baking sheet and repeat with remaining dough.
- Chill truffles: Place the balls in the freezer for 30 minutes or until firm.
- Dip truffles: Melt the chocolate, dip the balls, add sprinkles and serve.
How to Melt Chocolate for Truffles
There are two methods to melt chocolate. I prefer the makeshift double boiler method (shown above), which is a heat safe glass bowl placed over a pot of simmering water. Place the chocolate in the bowl and stir gently. The steam will heat the bowl and melt the chocolate slowly without burning it. Remove bowl from pot when completely melted.
The second method is using the microwave. Place the chocolate in a heat safe glass bowl and melt it in the microwave by heating it for 1 minute at 50% power level. Stir the chocolate and return bowl to the microwave. Heat and stir in 20 second intervals at 50% power level until chocolate is melted
If you prefer white chocolate Oreo truffles, then do that instead! Follow the same melting instructions. I suggest white chocolate melting wafers or baking chocolate as it melts more easily than white chocolate chips. Remember: never add water to melted chocolate.
Tips for How to Dip Oreo Balls
- Use the right tools. Use dipping tools to lower the truffle into the melted chocolate. Alternatively, you can use two forks to dip the truffle.
- Make sure chocolate is right consistency. If it starts thickening or cooling, heat it up in the microwave on 50% power level until smooth. This usually only takes 20 to 30 seconds.
- Allow excess chocolate to drip off the truffle. It helps to gently tap the dipping tool or fork on the bowl to help the chocolate drip off.
- Use a skewer or toothpick to slide the ball off the fork or dipping tool and onto a parchment-lined cookie sheet to set.
- Make sure the Oreo balls are cold. This will help them maintain their round shape and allow the chocolate coating to set more quickly.
Make Ahead and Storage Tips
The cookie mixture can be made ahead and stored in the refrigerator for up to 48 hours or in the freezer for up to 3 months. I do not recommend rolling into balls and waiting to dip the truffles into chocolate because the cookie balls will dry out.
Once dipped in chocolate, the Oreo truffles can be stored in an airtight container in the refrigerator for up to two weeks! They can also be frozen for up to 3 months. I suggest using parchment paper or wax paper between layers so the truffles don’t stick to each other.
Yes, Oreo truffles need to be refrigerated since they contain dairy (cream cheese). However, they may be served at room temperature for up to 2 hours. If there are leftovers, store them in the refrigerator.
High quality chocolate such as Ghirardelli works best. Baker’s chocolate chopped into equal sized pieces or melting wafers are also good options.
It’s either not good quality chocolate or it’s starting to cool and thicken. If you want to thin out the chocolate, add 1 tablespoon of shortening or coconut oil and reheat the chocolate in the microwave on 50% power level.
Yes, 1 cup mascarpone is an easy swap. Another substitute is 1/2 cup sweetened condensed milk.
Truffle recipes are popular because they are so easy to make and require very few ingredients. Here are my favorites:
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Get the Recipe: Easy Oreo Truffles (only 3 ingredients!)
- 1 package Oreo cookies (14.3 oz or 45 cookies)
- 1 cup (8 oz, 226 g or 1 block) cream cheese, room temperature
- 2 ½ cups (437 g) good quality chocolate chips, or melting wafers
- Sprinkles for decorating, optional
- Place the Oreos in a food processor and pulse until fine crumbs form. Add the cream cheese and pulse until smooth. (Alternatively, you can crush cookies in a ziplock bag and mix in the cream cheese by hand). Transfer mixture to a bowl and cover it. Place in the fridge for about 1 hour.
- Line a baking sheet with parchment paper (or wax paper). Take the truffle mixture out of the fridge. Use a 1-inch cookie scoop to scoop mixture and roll into 1-inch balls. Place balls on prepared baking sheet and transfer to the freezer for 30 minutes or until firm.
- Melt the chocolate in a makeshift double boiler (see notes for microwave instructions). Place chocolate in a heat-safe glass bowl over a pot of simmering water. Gently stir until chocolate is completely melted.
- Remove truffles from freezer. Using dipping tools or two forks to dip a truffle in the melted chocolate and coat evenly. Gently tap off the excess chocolate on the side of the bowl and return truffle to the tray. Immediately add sprinkles if desired. Repeat with remaining truffles.
- Serve immediately or store the truffles in an airtight container in the fridge for up to two weeks.