Hey everyone, Austin Carter here from Beyond the Bayou Blog. Today, I’m excited to share a recipe that’s become a bit of a legend in my family: Oreo Truffles.
These little treats came into my life during a particularly hectic holiday season. I was scrambling to find a last-minute dessert for a potluck, and my cousin suggested these. At first, I was skeptical – how good could crushed cookies be? But let me tell you, they were a game-changer.
I remember standing in my kitchen, hands covered in cookie crumbs and melted chocolate, thinking I’d made a huge mistake. But when I saw how quickly they disappeared at the party, I knew I’d stumbled onto something special.
Since then, these Oreo truffles have become my go-to for everything from family gatherings to late-night cravings. They’re simple, delicious, and always a hit. Let’s get started on making your own batch!
Oreo Truffles Recipe
Equipment
- Saucepan
- Food Processor
- Mixing Bowls
- Wax paper-lined baking sheet
- Two forks
Ingredients
- 2 8 ounce packages semisweet baking chocolate
- 16 ounces cream-filled chocolate sandwich cookies such as Oreo, divided
- 1 8 ounce package cream cheese, softened
Instructions
- Melt chocolate in a saucepan over low heat, stirring occasionally.
- Crush 9 cookies in a food processor and set crumbs aside for decoration.
- Crush the remaining cookies and mix with softened cream cheese until well-blended.
- Roll mixture into 42 balls, about 1 inch in diameter.
- Coat each ball in melted chocolate, using two forks to roll and lift them.
- Place coated truffles on a wax paper-lined baking sheet and sprinkle with reserved cookie crumbs.
- Repeat the coating and decorating process for all truffles.
- Let the truffles set before serving.
Nutrition
Tips that Are Helpful!
- Use regular Oreos, not Double Stuf. Double Stuf has too much cream filling.
- Stick with regular cream cheese. Light cream cheese is thinner and less rich.
- No food processor? Finely crush Oreos in a large resealable bag with a rolling pin.
- Chill the Oreo filling before dipping. This prevents bits of Oreos from breaking off into the chocolate.
- Use a fork or dipping tool to dip in chocolate. Pour more chocolate over with a spoon, then lift and let excess run off.
- Chocolate is hardening before I’m finished: Work quickly. Reheat the chocolate in the microwave for 10 seconds or use a double boiler. If you don’t have a double boiler, place the chocolate in a glass bowl over a pot of simmering water, making sure the water doesn’t touch the bowl.
- If the Chocolate is too thick: Add a little bit of oil to thin the chocolate for dipping. If it’s still too thick, add another 1/4 teaspoon of oil.
- If Oreo balls are falling apart: The chocolate is too hot. Let it cool for a few minutes, then try dipping again.
- Uncoated candies are losing their shape: If Oreo balls soften and lose shape, refrigerate or freeze them for 5–10 minutes. Keep half in the fridge/freezer while dipping the other half to prevent them from softening too quickly.
What to Serve with Oreo Truffles?
