These Oreo truffles are delicious and easy to make with Oreo cookies, cream cheese, and semisweet chocolate. These sweet little treats are a great addition to your holiday cookie tray.
Prep Time:35 mins – Cook Time:5 mins – Additional Time:1 hr – Total Time:1 hr 40 mins – Servings:42 – Yield:42 truffles
These 3-ingredient Oreo truffles are the easiest, most delicious way to satisfy your sweet tooth. If you make this Oreo truffle recipe once, your friends and family will request it forever.
Oreo Truffles Ingredients
This Oreo truffle recipe is easy to make with just three ingredients:
Baking chocolate: This easy Oreo truffle recipe starts with two packages of semisweet baking chocolate.
Oreos: You’ll use a food processor to finely crush Oreos (or other creme-filled chocolate sandwich cookies).
Cream cheese: A block of softened cream cheese binds the Oreo balls together and adds extra decadence.
How to Make Oreo Truffles
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make these Oreo truffle balls:
Melt the chocolate.
Use a food processor to make Oreo cookie crumbs.
Transfer most of the crumbs to a bowl and mix with the softened cream cheese.
Roll the mixture into balls.
Use a fork to dip the balls into melted chocolate.
Place the balls on a lined cookie sheet and sprinkle with remaining cookie crumbs.
Refrigerate until firm.
Oreo Truffle Variations
You can’t go wrong with this basic Oreo truffle recipe, but it’s fun to switch things up once in a while! Try making them with Golden Oreos, dipping them in white chocolate, or decorating them with sprinkles instead of cookie crumbs.
How to Store Oreo Truffles
Since Oreo truffles are heavy on cream cheese, they need to be refrigerated. Store them in an airtight container in the refrigerator for up to two weeks.
Can You Freeze Oreo Truffles?
Yes, you can freeze Oreo truffle balls for up to three months. Flash freeze them for a few hours or up to overnight on a cookie sheet, then transfer to zip-top containers or another freezer-safe storage container. Thaw in the refrigerator.
Ingredients
2 (8 ounce) packages semisweet baking chocolate
16 ounces Oreo cookies, divided
1 (8 ounce) package cream cheese, softened
Directions
Gather all ingredients.
Melt chocolate in a saucepan over low heat, stirring occasionally, 4 to 6 minutes.
While the chocolate is melting, place 9 cream-filled sandwich cookies in a food processor and blend until finely crushed. Transfer crumbs to a bowl and reserve for decorating.
Add remaining cookies to the food processor and blend until finely crushed. Transfer crumbs to a large bowl and stir in cream cheese; mix until well-blended. Roll mixture into 42 balls, about 1-inch in diameter.
Place each ball in melted chocolate and use two forks to roll it until fully coated. Lift the ball with both forks and allow excess chocolate to drip off.
Place coated truffle on a wax paper-lined baking sheet and sprinkle with reserved cookie crumbs to decorate. Repeat to make remaining truffles.
Refrigerate truffles until firm, at least 1 hour. Keep in the refrigerator until just before serving. Enjoy!
Cook’s Note
If you have time, freeze the truffle balls on the baking sheet for 15 minutes before coating them in chocolate. This makes them easier to work with.
Nutrition Facts
Calories 122
Total Fat 7g Saturated Fat 4g Cholesterol 6mg Sodium 68mg Total Carbohydrate 14g Dietary Fiber 1g Protein 2g Potassium 27mg
