Oreo Truffles are the easiest show-stopping chocolate bite you can make at home — rich, creamy, and totally addictive. I’ve made these dozens of times for bake sales and holiday platters, and they always disappear first. If you like riffs on this idea, try a festive twist like Christmas Oreo cheesecake truffles for a creamier version.
Why Make This Recipe
- Fast and simple: you can go from whole cookies to finished truffles in under an hour.
- Crowd-pleasing flavor: crunchy chocolate cookie meets tangy cream cheese and a crisp chocolate shell.
- No baking required, which is perfect for hot days or last-minute desserts.
- Great for gifting and parties — they look fancy with very little effort.
- Personal note: I love this recipe because it lets you focus on presentation (drizzles, sprinkles) rather than complicated technique; people assume they took hours to make. Also try a cool seasonal spin like the peppermint Oreo chocolate truffles if you want a holiday pop.
Recipe Overview
- Prep time: 15 minutes (active), plus 30–60 minutes chilling
- Cook time: 0 minutes (melting chocolate only)
- Total time: about 45–75 minutes (including chilling)
- Servings: makes about 24 truffles (1 tablespoon each)
- Difficulty: Easy
- Method: Crush cookies, mix with softened cream cheese, form balls, chill, dip in melted chocolate and set. For a related shape/texture idea, see this chocolate chip cookie dough truffles technique.
Ingredients (tested):
- 36 Oreo cookies (one standard 14.3 oz / 405 g package), finely crushed
- 8 oz (226 g) full-fat cream cheese, softened to room temperature
- 12 oz (340 g) semi-sweet chocolate chips or candy melts for coating
- Optional: 1–2 teaspoons cocoa powder or 1 tablespoon espresso powder for deeper flavor
- Decorations: sprinkles, chopped nuts, or melted white chocolate for drizzling
Equipment recommended: food processor (or plastic bag + rolling pin), electric mixer or sturdy spoon, baking sheet, parchment paper, melting bowl or microwave-safe bowl, fork or dipping tool.
My Experience Making This Recipe
Testing this recipe repeatedly taught me that room-temperature cream cheese makes all the difference for smooth dough. I also learned that chilling the formed balls at least 30 minutes prevents splatters during dipping and gives a professional-looking finish. Once I had the timing down, batches took under an hour from start to finish.
How to Make Oreo Truffles
Start by pulsing the cookies in a food processor to a fine crumb, then scrape into a bowl and fold in the softened cream cheese until uniformly mixed. Chill the mixture 15–30 minutes if too soft, scoop with a 1-tablespoon cookie scoop and roll into smooth balls, then chill again on parchment for 30–60 minutes. Melt coating chocolate gently (microwave 20–30 second bursts, stirring, or use a double boiler) and dip chilled truffles, tapping off excess and setting on parchment. Expect sticky hands initially, and use chilled balls to get a clean, thin chocolate shell.
Expert Tips for Success
- Keep cream cheese at room temperature (about 65–70°F / 18–21°C) so it blends smoothly without overmixing. I use a bench scraper to combine crumbs evenly.
- Chill twice: once after mixing if the dough is soft and again after shaping. Cold centers reduce chocolate splatter and cracking.
- For smooth coating, melt chocolate slowly: microwave in 20–30 second bursts stirring between each, until 110–115°F (43–46°C), then let cool to 88–90°F (31–32°C) for dark chocolate if you want shine without professional tempering. Use a double boiler for more control.
- Use a small cookie scoop (about 1 tbsp) for uniform truffles; this helps with even chilling and coating. For creative shapes or molds, check silicone options and see inspiration from chocolate-orange truffles.
- If the chocolate seizes or gets thick, add 1 teaspoon neutral oil (vegetable or coconut, warmed) at a time while stirring, not more than 1 tablespoon total.
How to Serve Oreo Truffles
- Arrange on a platter with doilies and use contrasting drizzles (white chocolate on dark shells) for visual appeal.
- Package in small boxes or cellophane bags as gifts — they travel well when chilled.
- Pair with coffee, milk, or a dessert wine like port for an adult dessert offering.
- Serve chilled or at room temperature (15–20 minutes out of the fridge) for the ideal balance of firm shell and creamy center. For a festive alternative, look at holiday-decorated Oreo balls for decoration ideas.
Storage and Reheating Guide
Store truffles in an airtight container in the refrigerator for up to 10 days; place parchment between layers to prevent sticking. For longer storage freeze on a baking sheet until solid, then transfer to a freezer-safe container for up to 3 months; thaw overnight in the fridge before serving. Avoid reheating — let truffles come to room temperature for 15–30 minutes to soften the center and restore texture without melting the coating.
Recipe Variations
- Gluten-free: use a gluten-free chocolate sandwich cookie (or crush gluten-free chocolate wafers) and proceed the same way.
- Dairy-free/vegan: swap to a vegan cream cheese and use dairy-free chocolate melts or coating. Chill mixtures slightly longer if texture is softer.
- Flavor twists: fold 2 tablespoons peanut butter into the cookie mix for a peanut-butter core, or add 1 teaspoon peppermint extract for a minty truffle.
- Boozy option: add 1–2 teaspoons of liqueur (Kahlúa, Baileys, or orange liqueur) to the mixture, but reduce cream cheese by 1–2 tablespoons if the mixture becomes too loose.
Nutritional Highlights
- These are an indulgent treat: rich in sugar and saturated fat, so enjoy in small portions (1–2 truffles as a typical serving).
- They contain dairy and wheat (cream cheese and Oreo cookies), so they’re not suitable for people with milk or gluten allergies unless adapted.
- You can reduce calories by using lower-fat cream cheese and dark chocolate with higher cocoa content, but texture and flavor will change.
Troubleshooting Common Issues
- Coating won’t set or stays sticky: the truffles may be too warm. Chill balls thoroughly (30–60 minutes) and let melted chocolate cool slightly before dipping. Refrigerate finished truffles to finish the set.
- Centers fall apart when dipping: dough is too soft or not chilled; add more cookie crumbs (1 tablespoon at a time) or chill longer.
- Chocolate cracks after coating: this is usually temperature shock. Allow truffles to come closer to room temp before moving them, or temper the chocolate for a more flexible shell.
Frequently Asked Questions
Q1: Can I make the filling ahead of time?
A1: Yes — you can prepare the cookie-cream cheese mixture and refrigerate it, tightly wrapped, for up to 3 days before shaping. Ensure it’s well chilled and give it a quick stir or knead before scooping to recombine any separated fats.
Q2: Do I have to temper chocolate?
A2: No, tempering isn’t required for home truffles if you don’t need a perfectly glossy, snappy shell. Melt chocolate slowly and let it cool slightly before dipping; for professional shine and snap, temper to the correct seed temperature (about 88–90°F / 31–32°C for dark chocolate).
Q3: How do I get a uniform coating without ridges?
A3: Work with well-chilled, smooth balls and tap the dipping fork gently against the bowl edge to remove excess. Rotate the fork in the bowl so the chocolate covers evenly. Use a toothpick to fix small drips quickly and smooth by hand lightly while chocolate is still pliable.
Q4: Can I freeze already-coated truffles?
A4: Yes, place coated truffles on a baking sheet and freeze until solid, then transfer to a freezer-safe container. Freeze up to 3 months; thaw overnight in the refrigerator to avoid condensation and soft shells.
Conclusion
If you want extra ideas, this detailed two-way method for Oreo truffles from Oreo Balls Oreo Truffles – Cooking Classy offers additional coating and decoration techniques to try.
Print
Oreo Truffles
- Total Time: 45 minutes
- Yield: 24 truffles 1x
- Diet: Vegetarian
Description
Indulgent and easy-to-make Oreo truffles, combining rich chocolate cookies with creamy cream cheese for a delightful treat.
Ingredients
- 36 Oreo cookies, finely crushed
- 8 oz full-fat cream cheese, softened
- 12 oz semi-sweet chocolate chips or candy melts for coating
- Optional: 1–2 tsp cocoa powder or 1 tbsp espresso powder
- Decorations: sprinkles, chopped nuts, or melted white chocolate for drizzling
Instructions
- Pulse the Oreo cookies in a food processor until finely crushed.
- In a bowl, mix the crushed cookies with softened cream cheese until uniform.
- If too soft, chill the mixture for 15–30 minutes.
- Scoop with a tablespoon and roll into balls, then chill again on parchment for 30–60 minutes.
- Melt the chocolate coating in the microwave in 20–30 second bursts, stirring in between.
- Dip the chilled truffles in melted chocolate, tapping off excess and placing them back on parchment to set.
Notes
For a festive twist, try adding peppermint extract or peanut butter for alternative flavors. Keep cream cheese at room temperature for best results.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg