A simple but favorite treat, these Oreo Truffles are made with just five (that’s right, five!) ingredients!
Sprinkled with cookie crumbs and coated in dark and white chocolate shells, these sweet treats take only minutes to make and are a great crowd pleaser!
5 Ingredient Oreo Truffles
Do you have a dessert guilty pleasure? As a baker, I confess that I often take at least a little bit of pride in the amount of time that I spend developing and making my recipes.
Which is why these Oreo Truffles are something of a guilty pleasure for me, because there’s approximately ten minutes of work involved in making them, and that’s it.
My sister has been making these Oreo Truffles for years, and somehow I didn’t realize how quickly and easily they could be made until just recently, but they’ve definitely become a fast favorite, and a serious dessert guilty pleasure (just like my 10 minute edible cookie dough!).
How do you Make Oreo Truffles?
The base of these Oreo truffles is… you guessed it Oreos (and cream cheese). I add a splash of vanilla extract for just a touch of extra flavor.
You’ll mix it all together, roll it into balls, and then chill them before covering in chocolate.
A few notes on the chocolate that I hope you’ll find helpful: I played with a few different kinds of chocolate when working on perfecting this recipe.
I tried melted chocolate chips and two different brands of melting wafers. Hands down, the easiest chocolate to use was the Ghirardelli brand melting wafers (they were also the most expensive… of course), which coated the Oreo truffles smoothly and hardened quickly. They were also the least messy.
Feel free to use whichever you prefer, but this is my go-to melting chocolate these days, and also what I used for my favorite buckeye recipe (you can see how smoothly they are coated, too).
Tips for Making Oreo Truffles
Another tip that I wanted to mention is to not keep your truffles in the freezer too long before dipping them in chocolate.
15 minutes seems to be just the right amount of time; the Oreo truffles are chilled enough that they are firm and don’t fall apart when you dip them, but if you let them freeze solid then I’ve found that they tend to cause cracks in the chocolate as it hardens.
Not the end of the world, but definitely worth noting if you want smooth Oreo truffles!
- 36 Oreo cookies
- 8 ounces cream cheese softened
- ½ teaspoon vanilla extract
- 1 cup dark chocolate melting wafers
- 1 cup white chocolate melting wafers
- Place Oreo cookies in a food processor. Pulse until they have been pulverized into fine crumbs. Set aside.
- In a stand mixer (or in a large bowl using an electric mixer), beat cream cheese until it is smooth.
- Reserve 2 tablespoons of your cookie crumbs and add the remaining crumbs in with the cream cheese. Add vanilla extract and stir all ingredients until well-combined.
- Scoop Oreo mixture by 1 ½ tablespoon and drop onto wax paper-lined cookie sheet.
- Place in freezer and chill for 15 minutes.
- Place your dark chocolate melting wafers in one small bowl and your white chocolate in another. Prepare according to instructions on packaging, heating until melted.
- Retrieve your Oreo balls from the freezer and dip truffles in chocolate, dipping half of the truffles in dark chocolate and half in the white chocolate.* Immediately after dipping each truffle, sprinkle with reserved cookie crumbs.
- Allow chocolate to harden before serving truffles. Keep stored in an airtight container in the refrigerator.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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These are also great with gf oreos for anyone with Celiac ! :)
Great tip, thank you Lora!
These Oreo Truffles are the best of the best!!! I used the Ghirardelli chocolate.Well worth the price to get the great taste..I do white , milk chocolate mixed with dark..Perfect!! This is my go to for sure!! ❤ Thank you for making my family happy and me!!
So happy to hear that you love them, Joyce!
Our family favorite is using Peanut Butter oreos. We sprinkle with halloween colored sprinkles to differentiate the flavors. Second favorite is Mint Oreos, sprinkled with green sprinkles, and lemon oreos, dipped in white melting chocolate and sprinkled with yellow sprinkles. The new chocolate hazelnut flavor oreos would be awesome!
So many fun ideas Patricia!
can i use a ziploc bag and crush the oreos or put it in a blender?
Either method will work but keep in mind that you want the Oreos to be finely crushed!
I have made these for at least 15 years. I love to experiment with different Oreo flavors. The absolute best chocolate I have found to dip them in is Almond Bark. I use a double boiler method, and once I have coated them, I drop them in a lined mini muffin pan. It is a game changer.
Thank you for sharing your tips Kaesea!
I’ve done these also with golden Oreo’s and added crushed peppermint and coated in white chocolate. Sprinkled some crushed peppermint on top. Both are so yummy.
Oooo, that would be yummy! Thanks for sharing Helen.
How long can these be kept? Would freezing them (post chocolate) be an option? I want to make some treat bags for Christmas and am trying to wait as long as I can do that they’re fresh and safe to eat when I gift them. Also they’re amazingly delicious and easy! Thank you!
Sorry I missed your question Naomi. These will last in the fridge for about a month. While I haven’t frozen them, they should last about 4 months in the freezer. You may see a little moisture on the chocolate when they defrost, but they should taste just as delicious!
Hi Samantha , do you think I can use condensed milk instead of cream cheese?
Hi Spurthi, we have only made this recipe as listed. If you attempt it with condensed milk, let us know how it turns out.
Do you remove the cream from the cookies before grinding?
You leave the filling in and grind them whole.
Can I use double stuffed Oreos
I haven’t tried it with double stuffed but I do worry that it might make the filling too moist.
Everybody loved these! Fudgy inside. You won’t be able to stop at one!