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!
- 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!
- Oreos. Grab regular (not double-stuffed) plain Oreo cookies. Or, of course, try a different flavored Oreo for a fun flavor variation!
- Cream cheese. For best results, use full-fat, brick-style cream cheese. We love Philadelphia Cream Cheese® best flavor-wise.
Oreo Truffles FAQs
Do Oreo truffles have to be refrigerated?
Yes, Oreo balls contain cream cheese, so they need to be refrigerated when not being served.
Why are my Oreo balls oily?
This is normal! When the truffle mixture warms in your hands, oil is released from the cream cheese and Oreo frosting. If they’re too hard to roll, refrigerate them uncovered for a bit longer until they firm up.
How do you melt chocolate for dipping?
While there are many ways to melt chocolate, I prefer using the microwave. The secret? Microwave in short bursts, stirring every 10-15 seconds. Remember, melting continues even after the chocolate is removed from the microwave.
Can Oreo Truffles be frozen?
You can freeze these (before dipping in chocolate) for 3-4 months in an airtight container. Allow frozen balls to defrost in the fridge for a few hours before dipping in chocolate.
How many Oreos are in a package?
A standard Oreo pack has 36 cookies inside.
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.
Variations
Fun Ways To Switch Up This Recipe!
- Try a flavored Oreo — Toffee Crunch, Hazelnut, Peanut Butter, etc.
- Swap out type of chocolate — use milk, semi-sweet, dark chocolate, or white chocolate
- Before the chocolate hardens, add a sprinkling of finely crushed nuts, miniature chocolate chips, sprinkles, crushed peppermint, etc.
- Drizzle the Oreo Truffles with melted white chocolate (as pictured in this post!)
More Easy No Bake Treats:
- Monster Energy Balls with miniature M&Ms
- Peanut Butter Bars with a chocolate topping
- Muddy Buddies chocolate-peanut butter snack mix
- Healthy No Bake Cookies with dark chocolate
- Edible Cookie Dough with miniature chocolate chips
Oreo Truffles
Equipment
- Blender or food processor
- Hand mixer or stand mixer
- large sheet pan,
Ingredients
- 1 (14.3-ounce) package original Oreo Cookies not double stuffed, finely crushed, 36 cookies
- 1 (8-ounce) package cream cheese full-fat, brick-style, at room temperature
- 2 cups chocolate melts milk, semi-sweet, or dark chocolate, see note 1
- 1/2 cup white chocolate melts optional
- 2-1/2 teaspoons coconut oil optional, divided
Instructions
- Place whole Oreo cookies (with creme) in a blender or food processor. Pulse until crushed into fine crumbs. Ensure there are no large pieces and transfer to a large bowl or stand mixer.
- Add softened cream cheese (not too cold but not 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.)
- Use a cookie scoop to scoop out 1-1/2 tablespoon balls. Roll into a ball, then optionally 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 the balls/discs, on the pan, covered tightly, for 20–30 minutes in the fridge.
- Once chilled, add chocolate melts and 2 teaspoons coconut oil to a microwave-safe bowl. Melt in bursts of 15 seconds, stirring between each burst for 15 seconds (see note 2). Be patient to avoid burning the chocolate—the chocolate is melting even outside the microwave.
- Once melted and smooth, coat 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 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 balls/discs have been dipped. Allow dipped cookies to harden at room temperature (not fridge/freezer). See note 3 for troubleshooting.
- Optional White Chocolate Drizzle: Once 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 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!
- Let set, and they’re ready to enjoy! Store any leftovers in an airtight container in the fridge.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m just wandering what kind of chocolate you used?
Hey Michelle, I used Ghirardelli milk chocolate but you can use whatever chocolate you prefer!
I am definitely making these for next week!! No question!
Hope you love them! 🙂
Chelsea these look amazing!!! Is it weird I want to make these for myself for Valentine’s day…….No? Ok I’m on it!
hey girl- these look amazing! right up my alley!
Hi Chelsea! I LOVE your blog! I love you have healthy and delicious treats like these truffle cookies!! How do you get them the same “perfect” shape? Is there a trick you can share? Thanks for all the inspiration!!
Thank you so much Tina, that means so much to me 🙂 I don’t really have a great trick for making these all the perfect shape other than lots of practice 🙂 I will work on getting a video tutorial up for these and hopefully that can help too!