Oreo Truffles
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.
Servings 20 truffles
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.
Notes
For 40 Oreos, purchase the "family size" (19.1 ounce) package.
Store any leftovers in the refrigerator for up to 3 days.