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Oreo truffles are a fun and easy no-bake recipe for sharing with friends and family. Made with just a handful of simple ingredients, these cookie balls are delicious for holidays, game days, or just because.
I’ve been running MBA since 2008. When you’ve been at this food blogging thing for as long as I have, sometimes you realize that you overlooked sharing some obvious recipes.
Take these Oreo truffles, for example. It wasn’t until a few weeks ago that Stephie and I realized that we had a handful of cookie ball recipes, but no classic Oreo truffles. Even though they’re something I’ve made for myself before!
Obviously we had to fix this immediately. After all, this recipe is a holiday must for a lot of people!
If you’re a fan of Oreos and no-bake recipes, this one is for you. Aren’t you glad I finally made this one happen?
What are Oreo truffles?
Oreo truffles, sometimes called Oreo balls, are a mix of crushed Oreo cookies and tangy cream cheese with a delicious chocolate coating.
They’re kind of like cake pops, but made with a base of Oreos instead of cake.
They’re sort of a cross between cookies and candy. You could easily box them up like chocolate truffles and gift them to a loved one or take them to your neighborhood’s Christmas cookie exchange.
They’re really popular around the winter holidays, but they’re just as delicious at game-day gatherings, birthday parties, book club meetings, or simply because you’re craving something sweet and easy to make.
How to make Oreo truffles
These classic Oreo truffles only require 3 ingredients and a little bit on hands-on time to make. They’re so easy, you could (and should!) get the kids and grandkids involved. They’d have so much fun rolling the balls and decorating them.
Ingredients you’ll need
The only ingredients you absolutely must have to make these truffles are:
- 40 regular Oreos (get the family size package)
- 1 (8-ounce) package room-temperature cream cheese
- 1 (10-ounce) package Ghirardelli dark chocolate flavored melting wafers
Make sure you get the original Oreos for this recipe. Save the double-stuffed or thin Oreos for snacking on – you want the regular ones for this.
A family-size package (19.1 ounces) will have enough Oreos for a full batch of truffles. If you can only find smaller packages, just know you will need to buy 2.
The cream cheese will need to be at room temperature to mix the “dough” for this recipe. If you forget to set it out ahead of time, I have some tips for softening cream cheese quickly.
I like to use the Ghirardelli dark chocolate flavored melting wafers for the chocolate coating. I love the way they melt and coat the truffles smoothly and I think the flavor is great.
If you don’t like dark chocolate, feel free to use the milk chocolate flavored melting wafers instead.
That’s all you HAVE to have to make this recipe, but I like using a few extra ingredients to decorate the outsides of the Oreo balls. Some of my favorites include:
- White chocolate/vanilla melting wafers for drizzling
- Extra Oreo crumbs
- Festive sprinkles
Again, these are optional but help to make the balls even more festive and fun.
Making these Oreo truffles
To get started, use a food processor to crush the Oreos into fine crumbs. Set those aside.
Use a mixer to beat the cream cheese on medium speed for 1-2 minutes. Once the cream cheese is nice and smooth, mix in the Oreo crumbs on low until fully incorporated.
Grab a medium (1.5-tablespoon) cookie scoop. Portion out 20-22 balls of the dough mixture. Roll each portion in your hands to smooth it out and place them on a lined baking sheet.
Recipe Tip
To make smaller truffles, use a small cookie scoop or 1-tablespoon measuring spoon. You may need more than 1 bag of chocolate wafers for coating if you go this route, since there will be more truffles to cover.
Once all of the balls are rolled, place the sheet pan in the freeze for 1 hour.
When you’re ready to coat the truffles, follow the package directions to melt the chocolate wafers.
I like to use a toothpick to lift up each Oreo ball and dip it into the melted wafers. Lift it out and gently shake the ball over the bowl to help remove any excess chocolate.
Set the coated truffled back down on the baking sheet and allow the coating to set.
Once they are all coated, you can choose to decorate the Oreo truffles by drizzling them with melted white chocolate wafers. While the chocolate is still wet, immediately top them with any extra decorations, like extra Oreo crumbs or sprinkles.
Storage and freezing tips
Store your Oreo truffles in an airtight container in the refrigerator for up to 3 days. I like to store them with a piece of parchment paper between the layers.
You could also nestle each truffle into a mini cupcake liner and place them in a pretty tin for gifting. They’d make a beautiful hostess gift during the holidays!
If you want to make these more than 2-3 days ahead of time, consider storing them in the freezer. Place them in a freezer-safe airtight container and freeze for up to 2 months.
When ready to enjoy, let the Oreo truffles thaw in the refrigerator overnight.
Recipe variations
As written, this is the most classic version of Oreo truffles (aka Oreo balls). But there are all kinds of ways you can change up the recipe!
- If you love the combo of chocolate and peppermint, you can make peppermint Oreo balls by using peppermint Oreos and adding crushed candy canes to the mixture.
- For a chocolate-free version, use Golden Oreos and dip the balls into vanilla melting wafers.
- To make this recipe gluten free, use gluten-free Oreos and make sure that any melting wafers or decorations you use are also gluten free.
- Change up the look of the truffles by dipping them in white chocolate melting wafers or colored candy melts and drizzling them with dark chocolate wafers (or another color of candy melts) or topping them with colorful sprinkles.
FAQs
Yes, you want to crush the whole cookies. There’s no need to remove the creme filling.
I like using chocolate wafers or candy melts for coating Oreo truffles because they melt really well and coat the outside of the balls smoothly.
However, you can totally use chocolate chips or chopped chocolate bars if you prefer. If you go this route, I recommend adding a small amount of shortening or coconut oil to the chocolate when melting it, just like we do when making pecan caramel clusters. This will help the chocolate coat the truffles more smoothly.
Oreo Truffles
Equipment
Ingredients
- 40 original Oreos
- 8 ounces cream cheese room temperature
- 1 package Ghirardelli dark chocolate flavored melting wafers 10 ounces
Optional Ingredients for Topping
- white chocolate/vanilla wafers for drizzling
- Oreo cookie crumbs
- sprinkles
Instructions
- Line a baking sheet with parchment paper.
- Use a food processor or blender to crush the Oreos into fine crumbs.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese on medium speed for 1-2 minutes. Add in the Oreo crumbs and mix on low speed to fully incorporate the crumbs into the cream cheese.
- Use a medium cookie scoop (1.5 tablespoons) to portion about 20–22 Oreo balls. Use your hands to roll each scooped portion into a ball. Place each Oreo ball onto the prepared baking sheet. Freeze the Oreo balls for 1 hour.
- Melt the Ghirardelli wafers according to package directions. Use a toothpick to pick up each ball and dip it into the melted wafers. Gently shake each ball over the bowl of melted wafers to remove any extra chocolate. Place each ball back onto the parchment lined baking sheet to set up.
- If desired, drizzle melted white chocolate wafers on top of each Oreo ball and immediately top with sprinkles or Oreo crumbs if desired.
- Refrigerate until ready to serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
