Oreo Truffles

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Oreo Truffles are so easy to make -- no baking required and only 5-ingredients needed! Oreo cookies get crushed up and mixed with cream cheese then dipped in chocolate. And add an extra chocolate drizzle if you're feeling fancy! These tasty treats are a major hit everywhere they're served.

Course Dessert, treat

Cuisine American, Vegetarian

Keyword Oreo Truffles, oreo truffles recipe

Prep Time 35 minutes

Total Time 35 minutes

Servings Oreo Truffle Cookies

Calories 171kcal

Author Chelsea

Cost $7.12

Ingredients

1 package (14.3 oz.) original Oreo Cookies (not double stuffed), finely crushed (36 cookies)
1 package (8 oz.) full-fat, brick-style cream cheese at room temperature
2 cups milk (or semi-sweet, or dark) chocolate melts (Note 1)
1/2 cup white chocolate melts, optional
Optional: 2-1/2 teaspoons coconut oil, separated

US - Metric

Instructions

PULSE OREOS: Place whole Oreo cookies (don't separate cookie from creme) in a blender or food processor. Pulse until they have been crushed into fine crumbs. Ensure there are no large pieces and transfer to a large bowl or stand mixer.
COMBINE: Add the softened cream cheese (should not be too cold but shouldn't be melted at all) to the Oreo crumbs. Using a hand mixer or the whisk attachment on a stand mixer, beat until ingredients are well combined and smooth. (If you don't have a mixer, knead with your hands until smooth and combined.)
SHAPE: Use a cookie scoop to scoop out 1-1/2 tablespoon balls. Roll into a ball and then (optional): flatten and shape into even sized discs. (If mixture is too wet and hard to shape, chill mixture, uncovered, for 15-20 minutes in the fridge). Place balls/discs on a large lined sheet pan.
CHILL: Chill the balls/discs, on the pan, covered tightly, for 20-30 minutes in the fridge.
MELT CHOCOLATE: Once the discs are chilled, add chocolate melts and 2 teaspoons coconut oil to a microwave safe bowl. Melt in the microwave in bursts of 15 seconds, stirring in between each burst for 15 seconds. (Note 2) Be patient microwaving to avoid burning the chocolate and remember the chocolate is melting even outside of the microwave.
DIP OREO DISCS: Once melted and smooth, coat the Oreo discs in the chocolate. I dip a fork in the chocolate then take an Oreo disc straight from the pan and place it on top of the dipped fork. With my other hand and a spoon, I spoon the melted chocolate over the fork. I tap the fork a few times to get the chocolate smooth and then drag the fork across the edge of the bowl to remove excess chocolate. I use a knife to push the Oreo disc off of the fork back onto the lined sheet pan. Repeat until all the balls/discs have been dipped. Allow dipped cookies to harden at room temperature (not fridge/freezer).
(Trouble-shooting: If the chocolate is too thick and not coating the Oreo disc well, add 1/2 teaspoon additional coconut oil. If chocolate begins to harden while dipping, reheat the melted chocolate in the microwave. Depending on how quickly you work and/or how fast the chocolate hardens, you might have to re-melt the chocolate a few times.)
OPTIONAL WHITE CHOCOLATE DRIZZLE: Once the chocolate is hardened, melt the white chocolate melts with remaining 1/2 tsp coconut oil in the microwave. Microwave in bursts of 20 seconds, stirring in between each burst for 15 seconds. Transfer the melted white chocolate to a plastic bag and seal the bag. Cut off the tip of the bag and pipe stripes over the Oreo cookie discs. Work quickly as white chocolate hardens much quicker!
ENJOY: Let set and they're ready to enjoy! Store any leftovers in an airtight container in the fridge.

Video

Notes

Note 1: Chocolate: Chocolate chips/baking morsels have stabilizers that keep them from melting completely smooth (which is good when you want them to stay in a chip shape for cookies, but not so much when you want a pretty coating on Oreos). We recommend chocolate made for melting like good quality baking bars (such as Baker's, Lindt, or Ghiradelli) or good quality melting wafers (such as Ghiradelli) for best results. (Both bars and melts are found in the baking aisle of the store). Use any type of chocolate you like -- milk, semi-sweet, dark, or white (we like milk best!)

Note 2: Microwaving tip: The key to not scorching and ruining the chocolate is to melt in very short bursts and to stir a lot (so much melting happens outside of the microwave). We never want the chocolate to get hot, just warm enough to melt very gradually and once it's smoothly melted, it should be room temperature).

Nutrition