Golden Oreo Truffles

Golden Oreo Truffles are one of the easiest treats to make — no-baking required! Dip them in melted chocolate and decorate them however you’d like — these pop-able treats can be made ahead of time and keep well in the fridge for several days.

If you want to use regular Oreos instead, check out our Oreo Balls (also known as Oreo Truffles) recipe! I’m a chocoholic through and through, but I have to admit, Golden Oreos are right up there with Chocolate Oreos in my book. So, why not convert a favorite chocolate dessert (Oreo balls) into a delicious vanilla treat?!

Golden Oreo Truffles

I recently served these at a party and had so many people comment that these were the very best “cake balls” they’d ever had. Without knowing the base is Oreos, they actually do taste like cake balls–except way tastier!

If you’ve never completely loved cake balls, give this recipe a try, you may just find a new favorite treat! 

Note: Oreos and Golden Oreos are trademarked products produced by Mondelez International. For this recipe, any type of chocolate and vanilla sandwich cookies can be used.

How to make Golden Oreo Truffles

1. Start by crushing the cookies. Make sure the Oreos are finely crushed; big chunks of cookie will mess up the texture of these truffles. By the way, no need to separate creme from cookie– we blend it all together for this recipe!
2. Mix the cream cheese and cookie crumbs. We’re looking to get a thick and slightly sticky dough. You can knead the mixture with your hands, or a mixer.
3. Roll into balls. Use a tablespoon measuring spoon to portion out dough and roll into a ball. Sometimes the “dough” is a bit too sticky/oily to roll out initially. A quick chill in the fridge will make rolling much easier!
4. Place the balls on a tray and refrigerate. This makes them much easier to dip! Once the balls are firm, it’s time to dip them in melted chocolate.
5. Melt chocolate and dip! We like to use the microwave to melt the chocolate for dipping. Decorate if desired and then let harden before enjoying.

Golden Oreo Truffle Ingredients

• Family-size Golden Oreos. For our chocolate Oreo balls recipe, we use a standard-size package of Oreos, but when using the  vanilla Oreos, we found that a family-size package works the best. With the regular-sized package of Oreos, the mixture was a little too wet/soft. (This recipe will still work with the smaller package of Oreos, but is easiest/best with the larger package.)
• Cream cheese. Be sure to use full-fat, brick-style cream cheese. Lower fat and tub cream cheese don’t work the same here.
• White Chocolate Melting Wafers. While a lot of truffles/Oreo ball recipes will call for expensive baking bars, I find it isn’t necessary here. A good brand of white chocolate wafers still taste rich and indulgent, but ultimately, so much easier to work with. Plus, you don’t need to mess with chopping the chocolate. I think you’ll be amazed at how simple the process is with these wafers!
• Coconut oil: I like to add a touch of oil or shortening to the chocolate. It helps to smooth out the chocolate and make dipping easier. If you find the chocolate is too thick and won’t coat the truffles nicely, add a touch more oil.

Decorate ‘Em! (Optional)

Jazz up these Golden Oreo Truffles if desired, with one of the following ideas:

• Add on a drizzle of milk, semi-sweet or dark chocolate. If you want a distinct chocolate drizzle, add the drizzle once the white chocolate has set up. If you want the chocolate to “bleed” into the white chocolate, add the chocolate drizzle immediately after dipping the ball in white chocolate.
• Add some finely crushed Oreo crumbs to the top of the Golden Oreo Truffle. Add while the chocolate is still wet so the crumbs stick.
• Sprinkle mini chocolate chips, crushed nuts or sprinkles on top.

More Desserts That Don’t Require Baking:

• No Bake Brownie Bites with a chocolate coating
• Muddy Buddies chocolate and peanut butter snack mix
• Trail Mix Five different recipes!
• Edible Cookie Dough without eggs!
• Chocolate Covered Strawberries with a chocolate drizzle

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5 from 1 vote

Golden Oreo Truffles

By Chelsea Lords

Golden Oreo Truffles are one of the easiest treats to make -- no-baking required! Dip them in melted chocolate and decorate them however you'd like -- these pop-able treats can be made ahead of time and keep well in the fridge for several days.

Prep Time: 25 minutes minutes

Chilling Time: 20 minutes minutes

Total Time: 45 minutes minutes

Servings: 36 Oreo Balls

Ingredients 

USMetric

 

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• ▢ 1 pkg. (19.1 oz.) Golden Oreos (48 cookies) family-sized package, finely crushed (Note 1)
• ▢ 1 pkg. (8 oz.) full-fat, brick-style cream cheese, at room temperature
• ▢ 1 pkg (10 oz.) white chocolate melting wafers (~2 cups) (Note 2)
• ▢ Optional: 2 teaspoons coconut oil

Instructions 

• PULSE OREOS: Place whole Golden 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--room temperature is perfect here) 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 1 tablespoon measuring spoon to measure out the dough balls. Roll into even-sized balls. (If mixture is too wet and hard to shape, chill the mixture, uncovered, for 15-20 minutes). Place balls on a large lined sheet pan and chill for another 15 minutes. You should get around 36 balls.
  
• MELT WHITE CHOCOLATE: When the balls are almost done chilling, add the white chocolate melts and 2 teaspoons coconut oil to a microwave safe bowl. Melt in the microwave in bursts of 30 seconds, stirring in between each burst for 15 seconds (See Note 3). Be patient microwaving to avoid burning the chocolate and remember that the chocolate is melting even outside of the microwave.
• DIP COOKIE BALLS: Once melted and smooth, coat the cookie balls in the chocolate. I dip a fork in the chocolate then take a ball straight from the lined 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 ball off of the fork and back onto the lined sheet pan. Repeat until all the balls have been dipped. Allow dipped truffles to harden at room temperature (not fridge/freezer).

  TROUBLE SHOOTING: If the chocolate is too thick and not coating the cookie ball 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.
  
• ENJOY: If desired, add any toppings before the chocolate sets (work quickly--white chocolate hardens fast!) Let set and they're ready to enjoy! Store any leftovers in an airtight container in the fridge for up to a week.

Video

Recipe Notes

Note 1: Oreos: For chocolate Oreo balls/truffles, we use a standard-size package of Oreos, but when using Golden Oreos, we found that a standard Family-sized package works the best (don't get double-stuffed!) With the regular package of Oreos, the mixture is a little too wet/soft. This recipe will still work with the smaller package, but is easiest/best with the larger package.

Note 2: White chocolate: Chocolate chips/baking morsels have stabilizers that keep them from melting completely smooth (which is good when you want them to hold their 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--we like using melts best for ease!). 

Note 3: Microwaving tip: Scorching will ruin the chocolate; the trick is to heat it 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

Serving: 1serving | Calories: 126kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 72mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 76IU | Calcium: 9mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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