Delish Oreo Truffles Recipe
These no-bake Oreo truffles are rich, creamy, and covered in silky chocolate. They come together fast with just a few ingredients and are perfect for gifting or parties.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 36 cookies Oreo cookies about 1 family-size package; use regular with filling
- 8 oz cream cheese softened, full-fat for best texture
- 12 oz semisweet chocolate chips or bar, for coating
- 1 tsp coconut oil optional, helps thin melted chocolate
- 2 oz white chocolate optional, for drizzle
- 2 tbsp sprinkles optional topping
Instructions
Preparation Steps
- Line a baking sheet with parchment paper. Set aside.
- Add Oreo cookies to a food processor and pulse into fine, uniform crumbs.
- Add softened cream cheese to the crumbs and process until a smooth, dough-like mixture forms with no streaks.
- Scoop about 1.0 tbsp of mixture per truffle, then roll between your palms into 1.0 inch balls. Place on the prepared baking sheet (makes about 24).
- Chill the rolled balls in the freezer for 15 minutes (or 30 minutes in the refrigerator) until firm.
- Melt semisweet chocolate with coconut oil in a microwave-safe bowl in 20 to 30 second bursts, stirring between each, until smooth.
- Using a fork, dip each chilled ball into the melted chocolate, letting excess drip off. Return to the parchment-lined sheet.
- Melt white chocolate and drizzle over the truffles, then add sprinkles if desired.
- Refrigerate for 10 to 15 minutes until the chocolate sets. Serve or store covered in the refrigerator for up to 1 week.
Notes
For cleaner dips, keep the centers cold and work in batches. Use candy melts if you prefer a thinner, snappier coating that sets quickly. Truffles can be frozen (undipped or dipped) for up to 2 months; thaw in the refrigerator.