Oreo Truffles

Name: Oreo Truffles
Prep time: 40 min
Total time: 1 h 10 min
Yield: 3 dz.
Ingredients: 38 chocolate sandwich cookies, such as Oreos, broken into large pieces; 1 (8-oz.) package cream cheese, at room temperature; 8 oz. white chocolate, chopped; 8 oz. bittersweet chocolate, chopped; Sprinkles or nonpareils, for topping

They're just 5 ingredients!

By Ree DrummondUpdated: Dec 18, 2023

2 Ratings

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the pioneer woman's oreo truffles recipe

Yields:

3 dz.

Prep Time:

40 mins

Total Time:

1 hr 10 mins

When the craving for chocolate strikes, reach for one of these Oreo truffles! They're as rich and decadent as any chocolate dessert, but made in half the time compared to homemade mousse or fudge. In this recipe, truffles are made with Oreo cookies, cream cheese, and chocolate—two kinds! Plus, a sprinkling of nonpareils gives it a festive touch. Best of all, you can package them in a wrapped box to make the cutest homemade Christmas gift.

Can Oreo truffles be left out?

You're going to want to refrigerate them because of the cream cheese. They'll be fine left out for about 2 hours or less, but don't leave them out longer than that. Store them in an airtight container in the fridge, and they'll last up to 4 days.

Can you use any flavor sandwich cookie to make truffles?

Sure! Use this recipe as your foundation, but feel free to try different cookie flavors. Mint sandwich cookies would be a real treat for the holidays. They're always coming out with creative flavors, so give your favorite a shot.

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Ingredients

38
chocolate sandwich cookies, such as Oreos, broken into large pieces
1
(8-oz.) package cream cheese, at room temperature
8 oz.
white chocolate, chopped
8 oz.
bittersweet chocolate, chopped
Sprinkles or nonpareils, for topping

Directions

1. Step 1Line 2 baking sheets with parchment paper. Add the sandwich cookies to a food processor and pulse to make fine crumbs. Add the cream cheese and pulse until completely combined and almost pasty.
2. Step 2Scoop and roll the cookie mixture into 1-inch balls; you should have about 36. Refrigerate until chilled, about 30 minutes.
3. Step 3Melt the white and bittersweet chocolates separately in double boilers set over low heat, 3 to 4 minutes. Stir until smooth and let cool slightly. Using a fork, dip half the balls in the bittersweet chocolate and place on a prepared baking sheet; repeat with the remaining balls and the white chocolate. Let set for a few minutes, then drizzle the tops with contrasting chocolate or top with sprinkles or nonpareils, if desired. Refrigerate until the chocolate is set, about 10 minutes. Store in a tightly sealed container in the refrigerator for up to 4 days.