Oreo Truffles – Chelsea’s Messy Apron

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.

We love Oreos! You’ve got to try some of our other favorite Oreo treats like this icebox cake, Oreo popcorn, chocolate-covered Oreos, or Oreo Fudge.

Oreo Truffle Cookies

If you aren’t familiar, Oreo Balls/Oreo Truffles are easy-to-make truffles created by combining crushed up Oreo cookies and cream cheese. The mixture is then rolled into balls and dipped in melted chocolate. 

The mixture is most often rolled out in a round, ball shape. But, as you can see in these pictures, these truffles are more flat than round.

Back story: I was asked to make a variety of cookies for my sister’s wedding reception’s “cookie bar.” So I decided to turn one of my favorite desserts (Oreo Truffle Balls) into cookies by slightly flattening the balls into a cookie shape. Fun fact — these were the bride’s favorite of the cookie bar! The grooms? Hands-down these Snickerdoodles!

While you can roll the truffles into completely round balls or slightly flatten them, we do like this slightly flatter shape best. It delivers the perfect ratio of filling to coating! But roll or roll and flatten — that’s up to you!

How To Make Oreo Truffles

• Crush Oreos. Add the full Oreos (creme and cookie!) to a blender or food processor. Pulse until cookies are completely broken down to crumbs.
• Combine Crumbs & Cream Cheese. Using a stand mixer, hand mixer, or even your hands mix the cream cheese and cookie crumbs until you’ve got a thick and slightly sticky “dough”.
• Roll. Use a cookie scoop or tablespoon measuring spoon to scoop out the “dough” and knead/roll it into a ball. If desired, slightly flatten the ball to a cookie shape.
• Chill. Chill the truffles — they’re easier to dip this way! Once they’ve firmed up a bit, you can dip one Oreo Truffle at a time in melted chocolate.

How To Dip Oreo Truffles

Dip a large fork in the melted chocolate. Then, place a chilled ball on top of the chocolate-dipped fork. Use a spoon to scoop then pour melted chocolate over the ball. Tap that fork against the bowl a few times to smooth the chocolate and then slide the fork against the edge of the bowl to remove excess chocolate. Use a table knife to gently slide the ball off the fork and onto a parchment-lined tray to harden.

What Are Oreo Truffles Made Of? 

The three main ingredients are Oreos, cream cheese, and chocolate. We add in some coconut oil (for easier coating) and an optional white chocolate drizzle!

1. Ghirardelli® chocolate-flavored melting wafers. This chocolate is rich and indulgent tasting, but so much easier to work with than chocolate chips (which are resistant to melting). They’re also much cheaper than fancy chocolate bars! Plus, you don’t need to mess with finely chopping the chocolate or tempering it. I think you’ll be amazed at how simple the process is with these wafers!
2. Oreos. Grab regular (not double-stuffed) plain Oreo cookies. Or, of course, try a different flavored Oreo for a fun flavor variation!
3. Cream cheese. For best results, use full-fat, brick-style cream cheese. We love Philadelphia Cream Cheese® best flavor-wise.

Oreo Truffles FAQs

Oreo Truffle Recipe Tips

• Make sure the Oreos are finely crushed; big chunks of cookie will mess up that creamy interior texture. 
• High-quality chocolate makes all the difference! Using good, high-quality chocolate is key; I recommend using Guittard® or Ghirardelli® chocolate melts. Not only does high-quality chocolate melt better, but it also does wonders for the overall flavor.We do this by using 
• Use room temperature cream cheese. Cold cream cheese is going to require a lot more work to integrate into the Oreo crumbs.
• If you are having a hard timed dipping the truffles, try freezing the un-dipped balls for 1o minutes to help them firm up a little more. 
• If your chocolate coating is too thick, add a bit more oil to help thin it out and make dipping easier.

More Easy No Bake Treats:

Oreo Truffles

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.

Oreo Truffles

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.

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 add 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.

Recipe 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 Facts

Calories: 208kcal

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.