If you’re looking for easy desserts to make, these Oreo Truffles require no baking, only need 3 ingredients, and are a great treat for family and friends. You can get creative with the chocolate dips and toppings, and kids have fun making these too. All in only 30 minutes!
I almost always prefer to make freshly baked cookies from scratch over buying something pre-packaged from the store. These Peanut Butter Cookies, classic butter swirl Shortbread Cookies, or this quick Chocolate Chip Cookie Recipe are all instant choices that never get old in this household. But Oreos are the golden exception to this rule. It only helps that there’s a ton of stuff you can do with them beyond eating them straight out of the package (and let’s be real, that’s pretty great already).
Chocolate Truffles are something I always make during the holidays, especially as food gifts. Like Chocolate Covered Strawberries, they’re fun to make, and you can customize the look of them so they have a homemade feel to them. You can also vary the colors and decorations to match any holiday you’d like. Well, the same goes for these! It’s nice to have variation, and these are much easier to make than a classic chocolate truffle.
What’s remarkable about these oreo truffles is that the inside only has two ingredients. Two! The middle is made with Oreos plus just enough cream cheese to bind it. The way they are ground together, the filling transforms into a very moist, cake-like truffle filling. It feels like some sort of trickery, because it’s so easy.
I like to give the soft cakey middle some contrast with the snap of a hard chocolate shell on the outside. Beyond that, you can choose how creative you get with decorating the outside.
Tips for Best Results
Grind the oreos thoroughly – Usually when you’re using the food processor, you want to be careful not to overprocess the ingredients in the bowl. But for this recipe, you really want to grind everything up until the filling has really spread around nicely, and the mixture turns shiny and clumps on the side of the food processor. I’ve got pictures below.
Use a cookie scoop to portion – In order to ensure that the oreo truffles are all the same size, use a cookie scoop to portion out the dough. It’s much more consistent than grabbing clumps with your hand.
Consider the coatings – For the outside shell, you can use virtually any melting chocolate you’d like, whether it’s something dark, white chocolate, or ruby chocolate. But consider who you’re making this for, and what kind of sweetness they’d like. Since the interior is very sweet with the oreo filling, if you’re someone who likes less sweet desserts, you’ll want to coat the exterior with a darker, bittersweet chocolate. But if you’re making this for someone who has a sweet tooth, milk chocolate and white chocolate coatings may be a better choice.
Recommended Cookie Brands
My #1 choice of chocolate sandwich cookie to use here is the original Nabisco Oreo. However, there are many “knock-off” oreo cookie options available, and many are acceptable substitutes to use here. I also like Back to Nature, Newman-O’s, and Famous Amos’s creme-filled sandwich cookies. Just make sure not to use Double Stuf Oreos here, because they have too much filling.
Step by Step Overview:
To make the oreo truffles, throw about 25 oreo cookies into a food processor, and chop them up well:
Add a half block of softened cream cheese and process until a big clump forms in the side of the food processor:
That means it’s properly mixed and will hold together well. We can start shaping the truffles.
Now use a medium cookie scoop (affiliate) to portion out scoops of the oreo mixture:
Using a cookie scoop will ensure that every single truffle is the same size.
Roll each scoop in between the palms of your hands to shape each one into a ball:
Place them on a parchment paper lined sheet tray, then refrigerate the truffles for 15 minutes. This helps them firm up a little bit before dipping.
When you’re ready to coat the truffles, melt the chocolate of your choice, and then dip the truffles one-by-one:
You can dip the oreo truffles into white, ruby, milk, or dark chocolate, and you can do different drizzles and toppings too:
Let the chocolate harden before enjoying, either at room temperature or by putting the truffles in the fridge to hasten the process. It should only take about 10-15 minutes for the chocolate to harden.
How to Serve Them
These Oreo Truffles are enjoyable both cold from the fridge and at room temperature, it’s just a different experience each way. I do not recommend keeping these at room temperature for more than 2 hours, because the cream cheese needs to be refrigerated. If the Oreo Truffles have been chilled in the fridge and you prefer them warmer, just pull them out of the fridge and leave on the counter for 30-60 minutes before eating.
If you’d like to serve a spread of bite-sized desserts alongside these Oreo Truffles, serve them with Peanut Butter Bon Bons or Peanut Butter Balls, Pecan Praline Candy, Chocolate Bark, and Peanut Brittle.
More Easy Dessert Recipes:
Recipe FAQ and Tips
Oreo Truffles need to be refrigerated within a couple hours of making them. Place them in single layers on wax paper or parchment paper in an airtight container, and keep in the refrigerator for up to a week.
Yes, store in an airtight container for two months. To serve again, thaw overnight in the fridge, or on the counter for one hour.
Not for more than a few hours, since they have cream cheese in them which needs to be refrigerated.
Here’s a full video on how to make these if you’d like more guidance. Enjoy, my friends!
- 25 original oreo cookies *
- 4 oz cream cheese softened
- 1/2 cup chopped white chocolate for dipping**
- 1/2 cup chopped dark chocolate for dipping**
- assorted sprinkles for decoration
- Pulse the oreos in a food processor until crushed into small crumbs.
- Add the cream cheese and process until you get a big balled clump on one side that looks very shiny.
- Use a medium cookie scoop to portion the mixture into 1 inch balls, rolling each one between the palms of your hands to create a smooth and even shape. Then put the truffles on parchment paper and refrigerate for 15 minutes.
- Place each kind of chocolate in small, microwaveable bowls, and microwave in 30 second intervals until nearly melted. Stop microwaving when there are a few small unmelted pieces, as they should melt completely with the residual heat in the bowl and some stirring. Erring on the side of the caution like this will prevent burning the chocolate.
- Dip each truffle in whatever chocolate you desire, then place back onto the parchment paper. Decorate with sprinkles or extra drizzles of chocolate, if desired.
- Wait to enjoy until the chocolate has hardened. Here are three methods with approximate timing: 1) set at room temperature for about a half hour 2) place in refrigerator for 10 minutes or 3) place in freezer for 3 minutes. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.