Oreo Truffles

These Oreo Truffles are the ideal no-bake recipe for entertaining, cookie exchanges, gifts, birthdays, bridal showers, baby showers or for the holidays. I especially love them topped with crushed candy canes for Christmas! This Oreo Balls recipe couldn’t be any easier to make with the mouthwatering trifecta of Oreos, cream cheese and chocolate. To make, you’ll just blend the cream cheese & Oreos crumbs together, dip the balls in chocolate and then decorate however you like, for whatever occasion. The decorated Oreo Cookie Balls can last up to two weeks in the refrigerator so they are perfect to make ahead!

Prep Time 1 30

Servings balls

Ingredients

39 Oreos plus filling (NOT double-stuffed) (one 14.3 oz pkg.)
1 8 oz. package cream cheese, very soft
16 oz. white almond bark or chocolate almond bark or 8 each (may also use vanilla and/or chocolate candy melts)
2 tablespoons vegetable shortening
6 ounces almond bark, candy melts or baker's chocolate for drizzling (optional) (chocolate, white chocolate or half and half)

See notes for peppermint variation

Instructions

Line a baking sheet with parchment paper or a nonstick silicone mat; set aside.
Pulse Oreos in a food processor into fine crumbs. Reserve 2 tablespoons crumbs for topping.
Add softened cream cheese and pulse until well combined into a sticky dough.
Use a 1 TBS cookie scoop or tablespoon to scoop mixture and roll into balls. Place balls on prepared baking sheet so they aren’t touching
Freeze Oreo balls for at least 30 minutes or until ready to dip. Meanwhile, line a second baking sheet with parchment paper or a nonstick mat.
Melt almond bark or candy melts according to package directions until smooth. Whisk in the shortening until smooth. Note, I usually have to reheat the chocolate towards the end of dipping because it starts to thicken up (I use a double broiler), but you can also microwave for 5-10 seconds.
Remove only a few truffles from the freezer at a time so they stay firm, otherwise, they will soften and melt in the chocolate. Dip the bottom of one ball in the chocolate then balance it on the end of a butter knife or fork and use a spoon to pour some chocolate over the top until fully covered. Let the excess chocolate run off then use a toothpick to gently slide the truffle onto the parchment paper.
If not drizzling with chocolate: immediately sprinkle the top with crushed Oreos, crushed candy canes, etc. because the chocolate sets very quickly. If you want to drizzle the tops with contrasting chocolate, then let the chocolate set first, then drizzle, then add the Oreos.
To drizzle: once the truffles are set (about 10 minutes), melt the chocolate in a small microwave safe bowl or melt according to package directions. You can either dip a fork into the melted chocolate and drizzle it over the Oreo balls or let the chocolate cool slightly, then transfer it to a plastic bag, snip the corner, and drizzle over the truffles.
Place the truffles in the refrigerator for at least 30 minutes before serving. If not serving immediealty, cover the truffles once set or store in a tightly sealed container with parchment paper in between any rows for up to 2 weeks.

Video

Notes

*See post for detailed tips and tricks

recipe Variations

The possibilities for this Oreo Truffle recipe are endless! Here are a few ideas:

Peppermint Oreo Truffles: pulse Oreos into fine crumbs then add the softened cream cheese and ¾ teaspoon peppermint extract; pulse until smooth. Dip in white chocolate and/or chocolate and top with about 3 crushed candy canes.
Mix up the chocolate. Use all chocolate, all white chocolate or half and half. You can also use other candy melt flavors such as birthday cake, salted caramel, chocolate mint, pumpkin spice, and candy cane wafers just to name a few.
Color the chocolate. Transform the white melted chocolate into any color with just a few drops of food coloring. Add 4 drops of oil-based food coloring to melted white chocolate and stir until it's a uniform color. Do not use water-based food coloring or the chocolate will seize.
Use different types or Oreos. I use traditional Oreos for this recipe but any Oreo will work as long as it is not thin or double stuffed. Choose from Peanut Butter, Golden, Birthday Cake at any time and look for seasonal Oreos during the holidays like Peppermint Bark, Pumpkin Spice and Gingerbread.
Use different chocolate drizzles. Mix up the flavor profile by mixing chocolate drizzles - use chocolate on chocolate or chocolate on white chocolate for a cookies and cream flavor, etc.
Use different type of sprinkles. There are countless types of sprinkles! Use festive sprinkles for the holidays, colorful sprinkles for birthdays, blue or pink for baby showers, etc.
More sprinkling ideas. Try topping the Oreo Truffles with shredded coconut, chopped nuts, colored sanding sugar, candy crumbs (Butterfinger would be delish), etc. You can also dip the coated balls into a bowl of these toppings for more of a coating vs. a sprinkle.

how to serve and store

To serve: Oreo Cookie Balls are best served chilled straight from the refrigerator (how most people prefer them), although they also transport well and can be served at room temperature. Keep in mind, however, that they will continue to soften and won't hold their shape as well the longer they sit out. If you are making a trek with them, I suggest freezing them first and they will thaw on the ride.
To store: Store in the refrigerator in a single layer covered tightly with plastic wrap or stack in an airtight container with sheets of parchment paper or wax paper in between each row so they don’t stick together. Refrigerate for up to 2 weeks.
To freeze: line the Oreo Balls on a baking sheet so they are not touching and flash freeze in the freezer for 30 minutes or until they are hard, this will prevent them from sticking together later. Transfer to a resealable bag and squeeze out excess or to a freezer safe airtight container. Freezer for up to 2 months. Thaw in a single layer the in the refrigerator before serving.