Five different ways to dress up an OREO Cookie truffle for Christmas — Santa’s hat, Reindeer, Ornament, Snowman, and Christmas hearts. These easy and delicious Christmas OREO Cookie truffles are perfect for a party, to gift to neighbors, bring into work, or enjoy with your family!
Oreo Cookie Truffle Tip:
Please note that each recipe below is for making an entire batch of ONE type of truffle. If you want to make all five (or an assortment of some of them) then you’ll want to make 1 batch of the OREO cookie truffles and then scale down the decoration ingredients to exactly how many of each truffle you want. (The total quantity of truffles you’ll end up with depends on the size you roll them out.)
Santa Hat Oreo Cookie Truffles
Quick tip:
- Add a tablespoon of coconut oil with the chocolate melts for a good consistency.
Product Links:
Santa Hat OREO Cookie Truffles
These Santa Hat Oreo Cookie Truffles are as cute as they are delicious! Creamy Oreo truffles get shaped into festive hats, dipped in red candy melts, and finished with a sprinkle-trimmed marshmallow.
Equipment
- Food processor or blender
- Hand mixer
Ingredients
- 1 (16-ounce) package regular Oreo Cookies
- 1 (8-ounce) package cream cheese at room temperature
- 1 (12-ounce) bag red candy melts
- 1/2 cup white chocolate chips
- 18 to 20 miniature marshmallows
- White nonpareils sprinkles
- Vegetable oil optional, to make the candy melts easier to work with
Instructions
- Pulse the full Oreos (no need to separate cream from cookie) in a food processor or blender until it is in crumbs.
- Using a hand mixer, beat the cookie crumbs and cream cheese together until well combined.
- Roll the mixture into balls. Form those balls into tall triangles—the shape of a hat.
- Chill the triangle balls, covered tightly, for an hour in the fridge or place in the freezer for 20 minutes.
- Once the triangles are chilled, melt the red candy melts according to package directions. You may need a teaspoon (or a few) of vegetable oil to get the chocolate thin enough to dip in. Every chocolate is a bit different, so if needed, I just add the oil slowly until the chocolate coats the truffles well.)
- Place the triangle Oreo truffle on a fork and spoon the melted chocolate evenly over the ball. Tap the fork holding the truffle to remove excess chocolate.
- Slide the truffle carefully onto parchment paper and immediately (it hardens quickly) press the mini marshmallow on top of the hat. Allow the truffle to harden completely.
- Once hardened, melt the white chocolate in bursts of 15 seconds, stirring between each burst for 15 seconds until completely melted (see note 1).
- Dip just the marshmallow into the melted chocolate (just barely coat), then dip in a bowl of the white sprinkles. Shake off the excess.
- Repeat for the base—dip in melted white chocolate (or spoon it on), then dip in the bowl of sprinkles. Allow to set up at room temperature. Enjoy!
Video
Recipe Notes
Note 1: Depending on how quickly you work and/or how fast the chocolate hardens, you might have to remelt the chocolate a few times.
Storage: Store in an airtight container in the fridge.
Reindeer Oreo Cookie Truffles
A few quick tips
- Use high-quality chocolate chips. My favorites are Ghirardelli® and Guittard® (not sponsored). The higher the quality of chocolate used, the tastier your Oreo Truffles will be.
- You can use a red Mini M&Ms or Red Hot Candies for the nose!
Product Links:
Reindeer OREO Cookie Truffles
These Reindeer Oreo Truffles are almost too cute to eat—almost! Creamy Oreo truffles get dipped in chocolate, then decorated with pretzel antlers, candy eyes, and a bright red nose.
Equipment
- Food processor or blender
- Hand mixer
Ingredients
- 1 (13.29-ounce) package Oreo cookies
- 1 (8-ounce) package cream cheese at room temperature
- 3 cups milk chocolate chips
- 36 to 40 candy eyeballs
- 18 to 20 miniature red-colored chocolate candies
- 1 bag pretzel twists
- Vegetable oil optional, to make the chocolate easier to work with
Instructions
- Pulse the full Oreo cookies (no need to separate cream from cookie) in a food processor or blender until it is in crumbs.
- Using a hand mixer, beat the Oreo crumbs and cream cheese together until well combined.
- Roll the mixture into balls. Chill the balls, covered tightly, for an hour in the fridge or 20 minutes in the freezer.
- Once the balls are chilled, melt the chocolate in the microwave in bursts of 15 seconds, stirring between each burst for 15 seconds until the chocolate is melted. You may need a teaspoon (or a few) of vegetable oil to get the chocolate thin enough to dip in. Every chocolate is a little different, so if needed, I just add the oil slowly until the chocolate can easily coat the Oreo cookie truffle (see note 1).
- Break the pretzels in half and press into the melted chocolate at the top. Press a red chocolate candy candy for a nose and then place 2 eye candies above the red candy for eyes.
- Allow to harden at room temperature.
Recipe Notes
Note 1: Depending on how quickly you work and/or how fast the chocolate hardens, you might have to remelt the chocolate a few times.
Storage: Store leftovers in an airtight container in the fridge.
Ornament Oreo Cookie Truffles
A few quick tips:
- I’ve found it’s easiest to place the Oreo ball on top of a large fork and to spoon chocolate over. Tap that fork against the bowl a few times to make the chocolate nice and smooth and then slide the fork against the edge of the bowl to remove excess chocolate.
- You can buy mini Reeses unwrapped to save time!
Product Links:
Ornament OREO Cookie Truffle
These Ornament Oreo Cookie Truffles are as fun to make as they are to eat! Creamy Oreo truffles get dipped in green candy melts, topped with sprinkles, and finished with a peanut butter cup and licorice loop to look just like tiny ornaments.
Equipment
- Food processor or blender
- Hand mixer
Ingredients
- 1 (13.29-ounce) package Oreo cookies
- 1 (8-ounce) package cream cheese at room temperature
- 1 (12-ounce) package green candy melts
- 18 to 20 miniature peanut butter cups
- 1 package pull-apart licorice
- Christmas sprinkles
- Vegetable oil optional, makes the candy melts easier to work with
Instructions
- Pulse the full Oreo cookies (no need to separate cream from cookie) in a food processor or blender until it is in crumbs.
- Using a hand mixer, beat the Oreo cookie crumbs and cream cheese together until well combined.
- Roll the mixture into balls. Chill the balls, covered tightly, for an hour in the fridge or freeze for 20 minutes.
- Once the balls are chilled, melt the candy melts according to package directions. You may need a teaspoon (or a few) of vegetable oil to get the chocolate thin enough to dip in. Every chocolate is a bit different, so if needed, I just add the oil slowly until it coats the truffles well.
- Place a ball on a fork and spoon the melted chocolate evenly over the ball. Tap the fork to remove excess chocolate (see note 1).
- Holding a small handful of sprinkles, sprinkle them gently over the truffle. Press a miniature peanut butter candy cup into the top of the truffle.
- Pull apart the licorice, then cut into a small piece. Fold into a small circle and dip in some of the melted chocolate. Press and hold on top of the peanut butter cup until secured.
- Allow to dry at room temperature.
Recipe Notes
Note 1: Depending on how quickly you work and/or how fast the chocolate hardens, you might have to remelt the chocolate a few times.
Storage: Store leftovers in an airtight container in the fridge.
Snowman Oreo Cookie Truffles
A few quick tips
- Use high-quality white chocolate chips. My favorites are Ghirardelli® and Guittard® (not sponsored). The higher the quality of chocolate used, the tastier your Oreo truffles will be.
- You can use a red Mini M&Ms or Red Hot Candies for the ear muffs!
Product Links:
Snowman OREO Cookie Truffles
These Snowman Oreo Cookie Truffles are a cute holiday treat! A creamy Oreo center gets dipped in white chocolate and decorated with sprinkle eyes, a tiny orange nose, and a sweet red licorice earmuff.
Equipment
- Food processor or blender
- Hand mixer
Ingredients
- 1 (13.29-ounce) package Oreo cookies
- 1 (8-ounce) package cream cheese at room temperature
- 3 cups white chocolate chips
- 1 container black pearl sprinkles
- 18 to 20 orange jimmie sprinkles I just pull them out of a container of funfetti sprinkles
- 36 to 40 miniature red chocolate candies
- 1 package pull apart red licorice
- Vegetable oil optional, to make the white chocolate easier to work with
Instructions
- Pulse the full Oreo cookies (no need to separate cream from cookie) in a food processor or blender until it is in crumbs.
- Using a hand mixer, beat the Oreo cookie crumbs and cream cheese together until well combined. Roll the mixture into balls. Chill the balls, covered tightly, for an hour in the fridge or freeze for 20 minutes.
- Once the balls are chilled, melt the white chocolate (I separate it into 3 equal parts to make it easier to melt and stay melted) in 20 second bursts in the microwave. (Microwave 20 seconds, stir 20 seconds, etc.)
- You may need a teaspoon (or a few) of vegetable oil to get the chocolate thin enough to dip in. Every chocolate is a bit different, so if needed, I just add the oil slowly until it coats the Oreo cookie truffles well.
- Place a ball on a fork and spoon the melted chocolate evenly over the ball. Tap the fork to remove excess chocolate (see note 1).
- Slide the ball carefully onto parchment paper and press in 2 black pearl sprinkles for eyes, an orange sprinkle for the nose, and black pearl sprinkles for the mouth.
- Place 2 red chocolate candies on either side of the truffle.
- Pull apart the licorice and cut to the width of the top of the truffle. Press into the top in between the 2 chocolate candies.
- Allow to harden at room temperature.
Recipe Notes
Note 1: Depending on how quickly you work and/or how fast the chocolate hardens, you might have to remelt the chocolate a few times.
Storage: Store leftovers in an airtight container in the fridge.
Christmas Heart Truffles
Quick tip:
- Add a tablespoon of coconut oil with the chocolate melts for a good consistency.
Product Links:
Christmas Heart OREO Cookie Truffles
These Christmas Heart Oreo Cookie Truffles are as sweet as they are simple! A rich Oreo filling gets coated in festive green chocolate, then finished with a tiny red heart—Grinch-approved and totally delicious!
Equipment
- Food processor or blender
- Hand mixer
Ingredients
- 1 (13.29-ounce) package Oreo cookies
- 1 (8-ounce) package cream cheese at room temperature
- 1 (12-ounce) package green candy melts
- 18 to 20 red heart sprinkles see note 1
- Vegetable oil optional, if needed to thin the chocolate
Instructions
- Pulse the full Oreo cookies (no need to separate cream from cookie) in a food processor or blender until it is in crumbs.
- Using a hand mixer, beat the Oreo cookie crumbs and cream cheese together until well combined. Roll the mixture into balls. Chill the balls, covered tightly, for an hour in the fridge or freeze for 20 minutes.
- Once the balls are chilled, melt the candy melts according to package directions. You may need a teaspoon (or a few) of vegetable oil to get the chocolate thin enough to dip in. Every chocolate is a little different, so if needed, I just add the oil slowly until it coats the truffles well.
- Place a ball on a fork and spoon the melted chocolate evenly over the ball. Tap the fork holding the ball to remove excess chocolate.
- Press a red heart candy in the center.
- Allow to dry at room temperature.
Recipe Notes
Note 1: There are a few options for the heart center—heart sprinkles, mini heart cinnamon candies, or piping on the shape of a heart with red candy melts. If you’re making the Santa hat along with these truffles, it might be easiest to transfer some melted red chocolate into a small plastic bag, cut off the tip, and pipe on the shape of a heart.
Storage: Store leftovers in an airtight container in the fridge.
More Christmas Fun:
- Christmas Oreo Pops (Penguin, Snowflake, Rudolph, and Candy Cane)
- Easy Christmas Mason Jars (4 ideas)
- Peppermint Sugar Cookies Bakery Style
- Easy Microwave Fudge
- Peppermint Bark Pretzels Only 3 Ingredients
hey girl these are so cute! Yummy!