These Oreo truffles might just be the easiest recipe you’ll find in my collection! Believe me, as much as I love the crunchy and creamy goodness of an Oreo cookie, I was a little skeptical about how to turn them into a delicious, fudgy truffle.
Good thing I love a new recipe challenge! I first tried these at a cookie exchange years ago, I couldn’t believe it when my neighbor shared the minimal ingredients needed to make such a delicious treat!
Part of the fun of these Oreo truffles is deciding which flavor of chocolate to coat them with and then how you’re going to embellish them to finish them off.
Channel your inner Willy Wonka! I always have so much fun coming up with that finishing touch that makes these truffles look kinda fancy!
Easy Oreo Truffles
These fudgey chocolate truffle balls look so pretty and taste amazing!
Ingredients
- 1 -13.29 pkg. Oreo cookies (NOT doublestuff, just the regular version)
- 1- 8oz. pkg cream cheese, room temperature (best to use full fat version)
- 12 oz. chopped semi sweet or white chocolate *see notes below
- 1/2 tsp. coconut or vegetable oil
- toppings: sprinkles, Oreo crumbs, mini chocolate chips,
Instructions
1. Place the entire package of Oreo cookies (minus 1 if you want to use as a topping) in a food processor or blender. You're using the entire cookie (cookies and cream). Pulse until all the cookies are chopped into a fine crumb.
2. Continue to use the food processor if big enough, or use a handheld or stand mixer fitted with a paddle attachment then beat/pulse the Oreo crumbs with the softened cream cheese until combined into a dough like consistency.
3. Using a cookie scoop or tablespoon, scoop out dough and roll into 1 inch balls. Place balls on cookie sheet or plate covered in parchment paper. Refrigerate for 1 hour.
4. To prepare chocolate for dipping, place chopped chocolate and oil in a glass bowl. Melt in 20-second increments in the microwave, stirring after each increment, until completely melted and smooth. You can also melt the chocolate using a double boiler, or a heatproof bowl placed over a pot of simmering water. Stir constantly until melted. Let the warm chocolate sit for 5 minutes to slightly cool before dipping, otherwise it will melt the shaped Oreo balls.
5. Remove oreo truffles from freezer. Drop them into the chocolate, one at a time, and use a spoon to coat it with chocolate. Lift the truffle out of the chocolate with a fork and slide the bottom of the fork along the top of the bowl to allow excess chocolate to drip off, then set it on top of parchment lined cookie sheet.
6. Top your truffles with sprinkles, crumbs, nuts, or drizzle another kind of melted chocolate.
7. Refrigerate for at least 1 hour after making/decorating before serving. These will keep in the refrigerator for up to 2 weeks.
Notes
Do not use chocolate chips to melt and use for coating. They contain stabilizers and don't melt smoothly. Use baking chocolate bars, found in the baking aisle at the grocery store. I like Ghiradelli and Bakers. The vegetable or coconut oil is added to make the melted chocolate a bit silkier for coating the truffles.
Once you give these yummy Oreo truffles a try, you might want to play around with the Oreo flavor for another batch! I really like to make these with the Golden Oreos too, for more of that vanilla birthday cake taste. It’s fun to finish these with colorful sprinkles on top. It’s a party for your tastebuds!
I know these Oreo truffle balls are going to be a huge hit for your next gathering. They look pretty and finish off a dessert or cookie tray perfectly. And of course, they taste AMAZING! And we can keep the fact that they only use a couple of ingredients between us.
Your dessert secrets are always safe with me. 🙂
From my kitchen to yours,
Jill
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