Ground up Oreo cookies are blended with cream cheese, then rolled into balls, and dunked in chocolate candy melts to make Oreo Truffles. Such an easy, decadent treat made with only 3 ingredients and are no bake! Use mint Oreos for Saint Patrick’s Day or Peppermint for Christmas. They’re great for luncheons, birthday parties, or any holiday!
My sister’s birthday falls right around Saint Patrick’s Day, so I always make a point to include these Oreo Truffles as part of the brunch lineup I host for the family. She loves Oreo cookies as much as I do!
This Oreo truffles recipe came into my life many years ago, thanks to my Mom of all people! She got the recipe from a neighbor who happened to have some while walking her dog (as any respectable neighbor would. HA.)
How To Make Oreo Truffles
These truffle balls are so easy! You only need Oreo Cookies, cream cheese, and chocolate (more on recipe variations below.)
- Simply grind up the cookies in a food processor, add the cream cheese, and blend until combined.
- Form into balls and freeze for about 30 minutes.
- Dunk the balls in melted chocolate and allow to harden.
This recipe seriously couldn’t be easier, but there are a few tips for optimal results.
- My Oreo truffle balls only use 6 ounces of cream cheese (not a full block.) I have found it’s the perfect amount for the filling – not crumbly and not too gooey. You can use the full 8 ounces and it is totally fine! The texture is just very soft. When you blend the cookies and cream cheese, take a small amount and squish together with your fingers – if it stays together, you’re good to go. If it crumbles, add a little more cream cheese until you get the proper texture.
- Use a cookie scoop for ease and uniformity. I make mine about 1-inch in diameter, but you can certainly make them bigger or smaller. (I have a set of Zeroll scoops and I LOVE them. << that’s an affiliate link.)
Once the balls are formed, place them in the freezer – don’t skip this step! They need to be chilled before you dip them in the melted chocolate, otherwise they either fall apart or lose their shape.
- The uncoated cookie balls tend to soften to room temperature pretty easily, so I recommend taking only a handful out of the freezer at a time when dipping them in the chocolate, otherwise they may not hold their shape.
- You can divide the process into 2 parts, if you’d like, by making the balls the day before and dipping them the next day.
- Any type of Oreo cookie works. Use regular, double-stuffed, original, golden, or flavored – pick your favorite!
- Candy Melts or Chocolate Morsels? Either work, but I prefer candy melts (or CandiQuik) for these. Chocolate morsels are manufactured with additives to hold their shape, so they don’t melt as easily and also once set, they tend to soften up at room temperature.
- Use chocolate or vanilla and garnish with the opposite color. You could also top them with sprinkles or crushed up cookie crumbs.
- If you don’t have a food processor, you could mash the cookies in a plastic bag with a rolling pin. Then place the crumbs in a large bowl with the softened cream cheese, mix thoroughly with your hands or wooden spoon.
How To Store Oreo Truffles
Store these in the refrigerator in an airtight container for up to 2 weeks. For longer storage, you can freeze them for up to 2 months.
Other Oreo recipes we love!
- Cookies and Cream Cheesecake Parfaits
- Cookies and Cream Swiss Rolls Cake
- Oreo Stuffed Chocolate Chip Cookies
- 14.3 ounces (1 package) Mint Oreo cookies
- 6 ounces cream cheese , room temperature
- 12 ounces chocolate candy melts
- 2 ounces vanilla candy melts , for decorating, optional
- Line two large baking sheets with parchment paper. Set aside.
- Place the cookies in a food processor and process to fine crumbs. Add the cream cheese and process until thoroughly combined. (Take a small amount and squish together with your fingers - if it stays together, you're good to go. If it crumbles, add a little more cream cheese until you get the proper texture.)
- Using a tablespoon sized cookie scoop, roll the mixture into small balls, approximately 1-inch round. Place the balls on the lined baking sheets.
- Transfer to the freezer for at least 30 minutes.
- After the balls are done freezing, melt the chocolate candy melts according to package directions.
- With a slotted spoon, fork, or wooden skewer, dip each ball into the chocolate, letting the excess drip back into the bowl, and place the balls back onto the lined baking sheets.
- Place in back into the freezer for about 15 minutes to set.
- (If drizzling with the white chocolate, melt according to package directions, transfer to a plastic bag, snip off a tiny corner, and drizzle over the tops of the truffles. Allow to set.)
- Eat and enjoy!
- For Recipe notes, tips, and variations, please refer to the full article.
- Store these in the refrigerator in an airtight container for up to 2 weeks. For longer storage, you can freeze them for up to 2 months.