This Oreo Truffles Recipe is so incredibly easy. I made this on a Saturday knowing that I had to bring in food for church on Sunday and figured that this was a good way to try a recipe, but get them out of my house. Let me tell you, when we placed the tray out, it was just one of about 10 other trays of home-baked goodies…and these Oreo cake balls didn’t last more than 5 minutes (and there were about 50 of them!).
A delicious variation of Oreo Truffles are these Peppermint Oreo Truffles!
Although – I have to say, most recipes that I make with Oreos never last in this house. Oreos are a “thing” in our family (although not so much with me, but my husband and 3 kids seem physically unable to resist them!). I am always trying to make them happy by coming up with fun ways to use Oreos in recipes! For example:
- Oreo Stuffed Cupcakes with Cookies and Cream Frosting
- Oreo Cheesecake Bars Recipe
- Oreo & Peanut Butter Stuffed Brownies Recipe
- White Chocolate Cheesecake Bars with Strawberry Topping – uses crushed Oreos for the crust
Hennyway – this is quite possibly one of the easiest recipes that you will find that will entertain a crowd. It only has 3 ingredients. Yes – you read that right – 3 ingredients!
One note: this is one of the few times in life that Double-Stuffed Oreos are NOT better. You want to just use the “regular” Oreos!
Ok – let’s get to making them! You will need:
- 1 15-oz package Oreo cookies (or chocolate sandwich cookies of your choice)
- 1 8-oz package cream cheese, softened
- 1 package white chocolate chips or candy melts (you can also use dark chocolate chips – I like using both!)
My son is always begging me to make these buckeyes. They are another perfect example of sweet & salty pairing up to make something delicious!
Directions:
- Finely crush the Oreos. This can easily be done in your food processor (I used my Blendtec). If you don’t have a food processor, you can place the cookies in a plastic bag and crush them with a rolling pin.
- Reserve about 1 1/2 Tbsp crushed cookies (you will use these for garnish later)
- Mix cream cheese in with crushed Oreos and mix until completely combined.
- Line a cookie sheet with parchment paper. Shape the cookie mixture in to about 40 balls and place on lined cookie sheet
- Place cookie sheet in the refrigerator for about an hour, or the freezer for 20 minutes. This will help to make the cookie balls firm, which will make it easier to coat them.
- Melt the white chocolate in the microwave, stirring every 30 seconds until completely melted.
- Working quickly, coat cookie balls with white chocolate. Use 2 forks to help ensure that they get coated well.
- Place coated Oreo Truffles back on the parchment paper and sprinkle with reserved crushed cookie crumbs.
- Return truffles to the refrigerator for 10 minutes to allow the chocolate to completely firm up.
These probably won’t last long in your house, but store any leftovers in an air-tight container.
Enjoy!
- 1 15-oz package Oreo cookies (or chocolate sandwich cookies of your choice)
- 1 8-oz package cream cheese, softened
- 1 package white chocolate chips or candy melts (you can also use dark chocolate chips – I like using both!)
- Finely crush the Oreos. This can easily be done in your food processor (I used my Blendtec). If you don’t have a food processor, you can place the cookies in a plastic bag and crush them with a rolling pin.
- Reserve about 1½ Tbsp crushed cookies (you will use these for garnish later)
- Mix cream cheese in with crushed Oreos and mix until completely combined.
- Line a cookie sheet with parchment paper. Shape the cookie mixture in to about 40 balls and place on lined cookie sheet
- Place cookie sheet in the refrigerator for about an hour, or the freezer for 20 minutes. This will help to make the cookie balls firm, which will make it easier to coat them.
- Melt the white chocolate in the microwave, stirring every 30 seconds until completely melted.
- Working quickly, coat cookie balls with white chocolate. Use 2 forks to help ensure that they get coated well.
- Place coated Oreo Truffles back on the parchment paper and sprinkle with reserved crushed cookie crumbs.
- Return truffles to the refrigerator for 10 minutes to allow the chocolate to completely firm up.
Mindi has been blogging since 2008 sharing her best frugal living tips, recipes and more. When she isn't writing, she spends time as an unpaid cook, maid and chauffeur to her 3 children!
Thanks for the recipe! When these are complete, I would like to bring to my work. Do they need to be in the fridge to enjoy or can i leave on the table..
Many thanks! And Happy Holidays!
You can leave them out for a few hours with no problem. I do it all the time!
Thanks for the reply!~
Hi thanks for this delicious recipe. I just would like to ask how to make the coating thicker. Tried many different brand for chocolate but it’s still very thin.
Thank you
Lowwen
I use either the candy melts from AC Moore/Michaels or the Ghirardelli bars that are made for candy-making (available at the grocery stores). I haven’t had a problem with the coating being too thin but if you want a thicker coating you can always coat them once, let the coating harden and then coat them a second time!
This recipe looks easy enough for a good ol’ college student like me!
Thank you for sharing this!
I was just wondering how many individual truffles one package of Oreos will make. I know it will obviously depend on how big you make them. So let’s pretend they are cake-ball sized truffles. Could you give an estimate?
Thank you so much!
Hey Mel! It usually makes about 50!
A no-bake dessert? Sounds perfect for Thanksgiving!
Hi I was wondering if you crust or food process the cookies whole with the icing from the cookie, or scrape off the icing before blending them? Strange question…but thought I’d ask anyways
*crush* not crust them
Not a strange question – glad you asked!
You crush them with the icing. That is why double-stuffed aren’t a good idea – it makes for TOO much icing in the mixture!