Oreo truffles are made with Oreo cookies, cream cheese and chocolate. This easy no-bake recipe makes dozens of truffles perfect for holiday entertaining and cookie exchanges.
National Cookie Day would be in December, would’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! Oreo truffles are an easy no-bake recipe that calls for three ingredients.
Why this recipe works: This oreo truffles 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.
How to make Oreo truffles
Oreo truffles are made with three ingredients—Oreos, cream cheese and chocolate. You can also make golden Oreo truffles.
- Combine ingredients: 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.
- Chill the dough: Transfer the mixture to a bowl and chill in the refrigerator for 45 minutes.
- Scoop the dough: Using a 1-inch cookie scoop, scoop cookie mixture and roll into a 1-inch ball. Place on a cookie sheet and repeat with remaining dough.
- Chill truffles: Place the balls in the freezer for an hour or until firm.
- Dip truffles: Melt the chocolate, dip the balls, add sprinkles and serve.
How do you melt chocolate?
There are two methods to melt chocolate. I prefer the makeshift double boiler, which is a heat safe (glass) bowl placed over a pot of simmering water. Place the chocolate in the bowl and stir gently. The chocolate will melt steadily and slowly. Remove bowl from pot when completely melted.
The second method is using the microwave. Place the chocolate in a heat safe glass bowl. Melt the chocolate 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 30 second intervals at 50% power level until chocolate is melted.
How do you dip truffles?
Dipping Oreo truffles in chocolate can be easy if you have the right tools. Start with melting your chocolate properly (see above). Use dipping tools to lower the truffle into the melted chocolate. (Alternatively, you can use two forks to dip the truffle.) Coat the truffle completely, then gently tap the tool on the side of a bowl to allow excess chocolate to drip off. Transfer to a parchment-lined cookie sheet to set.
Tips for melting white chocolate
If white chocolate is what you prefer, dip these Oreo truffles in that instead! Follow the same instructions for melting chocolate. I suggest white chocolate melting wafers or baking chocolate as it melts more easily than white chocolate chips.
Tips for storing Oreo truffles
Do Oreo truffles need to be refrigerated? Yes, Oreo truffles need to be refrigerated since they contain dairy (cream cheese). However, they may be served at room temperature if preferred. If there are leftovers, store in the refrigerator.
How long are Oreo Truffles good for? Oreo truffles will keep in an airtight container in the refrigerator for up to 3 weeks or in the freezer for up to a month. Place truffles between sheets of parchment paper or wax paper so they don’t stick to each other when stored.
Truffle recipes are popular because they are so easy to make and require very few ingredients. Sugar cookie truffles are the most popular truffle recipe on my blog. They are made with sugar cookies and dipped in white chocolate. They’re perfect for Christmas! You can also make biscoff truffles with cream cheese (they taste like cookie butter!) If you’re in the mood for a PSL, try my pumpkin pie truffles are made with pumpkin puree and graham crackers for fall treat!
Enjoy this Oreo truffle recipe! You and your friends will love it. Be sure to tag @ifyougiveablondeakitchen on social media so I can see your creations!
- 1 package Oreos (14.3 oz or 45 cookies)
- 1 cup (8 oz or 226 g) cream cheese,, room temperature
- 2 ½ cups (437 g) semisweet chocolate (or white chocolate)
- 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. Transfer mixture to a bowl and cover it. Place in the fridge for about 45 minutes.
- 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 an hour.
- Melt the chocolate chips in a makeshift double boiler (see notes for microwave instructions). Place chocolate chips 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 as the chocolate will harden quickly. Repeat with remaining truffles.
- Store the truffles in an airtight container in the fridge for up to three weeks.
- Double boiler is an essential tool for melting chocolate evenly. You can also use a heat-safe bowl over a simmering pot of water.
- Small cookie scoop will scoop the same amount of dough each time so each truffle is the same size.
- Dipping tools help coat each truffle evenly with chocolate. They also help create less of a mess!