Oreo Truffles are so easy to make — no baking required and only 5-ingredients needed! Oreo cookies get crushed up and mixed with cream cheese then dipped in chocolate. And add an extra chocolate drizzle if you’re feeling fancy! These tasty treats are a major hit everywhere they’re served.

We love Oreos! You’ve got to try some of our other favorite Oreo treats like this icebox cake, Oreo popcorn, chocolate-covered Oreos, or Oreo Fudge.

Image of the Oreo Truffles stacked on top of eachother

Oreo Truffle Cookies

If you aren’t familiar, Oreo Balls/Oreo Truffles are easy-to-make truffles created by combining crushed up Oreo cookies and cream cheese. The mixture is then rolled into balls and dipped in melted chocolate.

The mixture is most often rolled out in a round, ball shape. But, as you can see in these pictures, these truffles are more flat than round.

Back story: I was asked to make a variety of cookies for my sister’s wedding reception’s “cookie bar.” So I decided to turn one of my favorite desserts (Oreo Truffle Balls) into cookies by slightly flattening the balls into a cookie shape. Fun fact — these were the bride’s favorite of the cookie bar! The grooms? Hands-down these Snickerdoodles!

While you can roll the truffles into completely round balls or slightly flatten them, we do like this slightly flatter shape best. It delivers the perfect ratio of filling to coating! But roll or roll and flatten — that’s up to you!

Process shots-- images of the oreo being crushed and then cream cheese being added

How To Make Oreo Truffles

  • Crush Oreos. Add the full Oreos (creme and cookie!) to a blender or food processor. Pulse until cookies are completely broken down to crumbs.
  • Combine Crumbs & Cream Cheese. Using a stand mixer, hand mixer, or even your hands mix the cream cheese and cookie crumbs until you’ve got a thick and slightly sticky “dough”.
  • Roll. Use a cookie scoop or tablespoon measuring spoon to scoop out the “dough” and knead/roll it into a ball. If desired, slightly flatten the ball to a cookie shape.
  • Chill. Chill the truffles — they’re easier to dip this way! Once they’ve firmed up a bit, you can dip one Oreo Truffle at a time in melted chocolate.

How To Dip Oreo Truffles

Dip a large fork in the melted chocolate. Then, place a chilled ball on top of the chocolate-dipped fork. Use a spoon to scoop then pour melted chocolate over the ball. Tap that fork against the bowl a few times to smooth the chocolate and then slide the fork against the edge of the bowl to remove excess chocolate. Use a table knife to gently slide the ball off the fork and onto a parchment-lined tray to harden.

Process shots of Oreo Truffles-- images of the dough being rolled into a cookie shape and then the chocolate chips being melted

What Are Oreo Truffles Made Of?

The three main ingredients are Oreos, cream cheese, and chocolate. We add in some coconut oil (for easier coating) and an optional white chocolate drizzle!

  1. Ghirardelli® chocolate-flavored melting wafers. This chocolate is rich and indulgent tasting, but so much easier to work with than chocolate chips (which are resistant to melting). They’re also much cheaper than fancy chocolate bars! Plus, you don’t need to mess with finely chopping the chocolate or tempering it. I think you’ll be amazed at how simple the process is with these wafers!
  2. Oreos. Grab regular (not double-stuffed) plain Oreo cookies. Or, of course, try a different flavored Oreo for a fun flavor variation!
  3. Cream cheese. For best results, use full-fat, brick-style cream cheese. We love Philadelphia Cream Cheese® best flavor-wise.

Process shots-- images of the cookie being dipped in chocolate and then white chocolate being drizzled over it

Oreo Truffles FAQs

Do Oreo truffles have to be refrigerated?

Yes, Oreo balls contain cream cheese, so they need to be refrigerated when not being served.

Why are my Oreo balls oily?

This is normal! When the truffle mixture warms in your hands, oil is released from the cream cheese and Oreo frosting. If they’re too hard to roll, refrigerate them uncovered for a bit longer until they firm up.

How do you melt chocolate for dipping?

While there are many ways to melt chocolate, I prefer using the microwave. The secret? Microwave in short bursts, stirring every 10-15 seconds. Remember, melting continues even after the chocolate is removed from the microwave.

Can Oreo Truffles be frozen?

You can freeze these (before dipping in chocolate) for 3-4 months in an airtight container. Allow frozen balls to defrost in the fridge for a few hours before dipping in chocolate.

How many Oreos are in a package?

A standard Oreo pack has 36 cookies inside.

Overhead image of the Oreo Truffles ready to be enjoyed

Oreo Truffle Recipe Tips

  • Make sure the Oreos are finely crushed; big chunks of cookie will mess up that creamy interior texture.
  • High-quality chocolate makes all the difference! Using good, high-quality chocolate is key; I recommend using Guittard® or Ghirardelli® chocolate melts. Not only does high-quality chocolate melt better, but it also does wonders for the overall flavor.We do this by using 
  • Use room temperature cream cheese. Cold cream cheese is going to require a lot more work to integrate into the Oreo crumbs.
  • If you are having a hard timed dipping the truffles, try freezing the un-dipped balls for 1o minutes to help them firm up a little more.
  • If your chocolate coating is too thick, add a bit more oil to help thin it out and make dipping easier.

Overhead image of the dessert ready to be enjoyed

Variations

Fun Ways To Switch Up This Recipe!

  • Try a flavored Oreo — Toffee Crunch, Hazelnut, Peanut Butter, etc.
  • Swap out type of chocolate — use milk, semi-sweet, dark chocolate, or white chocolate
  • Before the chocolate hardens, add a sprinkling of finely crushed nuts, miniature chocolate chips, sprinkles, crushed peppermint, etc.
  • Drizzle the Oreo Truffles with melted white chocolate (as pictured in this post!)

More Easy No Bake Treats:

5 from 1 vote

Oreo Truffles

Oreo Truffles are so easy to make -- no baking required and only 5-ingredients needed! Oreo cookies get crushed up and mixed with cream cheese then dipped in chocolate. And add an extra chocolate drizzle if you're feeling fancy! These tasty treats are a major hit everywhere they're served.
Prep Time: 35 minutes
Total Time: 35 minutes
Servings: 22 Oreo Truffle Cookies

Ingredients 
 

  • 1 package (14.3 oz.) original Oreo Cookies (not double stuffed), finely crushed (36 cookies)
  • 1 package (8 oz.) full-fat, brick-style cream cheese at room temperature
  • 2 cups milk (or semi-sweet, or dark) chocolate melts (Note 1)
  • 1/2 cup white chocolate melts, optional
  • Optional: 2-1/2 teaspoons coconut oil, separated

Instructions 

  • PULSE OREOS: Place whole Oreo cookies (don't separate cookie from creme) in a blender or food processor. Pulse until they have been crushed into fine crumbs. Ensure there are no large pieces and transfer to a large bowl or stand mixer.
  • COMBINE: Add the softened cream cheese (should not be too cold but shouldn't be melted at all) to the Oreo crumbs. Using a hand mixer or the whisk attachment on a stand mixer, beat until ingredients are well combined and smooth. (If you don't have a mixer, knead with your hands until smooth and combined.)
  • SHAPE: Use a cookie scoop to scoop out 1-1/2 tablespoon balls. Roll into a ball and then (optional): flatten and shape into even sized discs. (If mixture is too wet and hard to shape, chill mixture, uncovered, for 15-20 minutes in the fridge). Place balls/discs on a large lined sheet pan.
  • CHILL: Chill the balls/discs, on the pan, covered tightly, for 20-30 minutes in the fridge.
  • MELT CHOCOLATE: Once the discs are chilled, add chocolate melts and 2 teaspoons coconut oil to a microwave safe bowl. Melt in the microwave in bursts of 15 seconds, stirring in between each burst for 15 seconds. (Note 2) Be patient microwaving to avoid burning the chocolate and remember the chocolate is melting even outside of the microwave.ย 
  • DIP OREO DISCS: Once melted and smooth, coat the Oreo discs in the chocolate. I dip a fork in the chocolate then take an Oreo disc straight from the pan and place it on top of the dipped fork. With my other hand and a spoon, I spoon the melted chocolate over the fork. I tap the fork a few times to get the chocolate smooth and then drag the fork across the edge of the bowl to remove excess chocolate. I use a knife to push the Oreo disc off of the fork back onto the lined sheet pan. Repeat until all the balls/discs have been dipped. Allow dipped cookies to harden at room temperature (not fridge/freezer).
    (Trouble-shooting: If the chocolate is too thick and not coating the Oreo disc well, add 1/2 teaspoon additional coconut oil. If chocolate begins to harden while dipping, reheat the melted chocolate in the microwave. Depending on how quickly you work and/or how fast the chocolate hardens, you might have to re-melt the chocolate a few times.)
  • OPTIONAL WHITE CHOCOLATE DRIZZLE: Once the chocolate is hardened, melt the white chocolate melts with remaining 1/2 tsp coconut oil in the microwave. Microwave in bursts of 20 seconds, stirring in between each burst for 15 seconds. Transfer the melted white chocolate to a plastic bag and seal the bag. Cut off the tip of the bag and pipe stripes over the Oreo cookie discs. Work quickly as white chocolate hardens much quicker!
  • ENJOY: Let set and they're ready to enjoy! Store any leftovers in an airtight container in the fridge.

Video

Recipe Notes

Note 1: Chocolate: Chocolate chips/baking morsels have stabilizers that keep them from melting completely smooth (which is good when you want them to stay in a chip shape forย cookies, but not so much when you want a pretty coating on Oreos). We recommend chocolate made for melting like good qualityย baking barsย (such as Baker's, Lindt, or Ghiradelli) or good qualityย melting wafers (such as Ghiradelli) for best results. (Both bars and melts are found in the baking aisle of the store). Use any type of chocolate you like -- milk, semi-sweet, dark, or white (we like milk best!)
Note 2:ย Microwavingย tip:ย The key to not scorching and ruining the chocolate is to melt in very short bursts and to stir a lot (so much melting happens outside of the microwave). We never want the chocolate to get hot, just warm enough to melt very gradually and once it's smoothly melted, it should be room temperature).

Nutrition

Serving: 1serving | Calories: 171kcal | Carbohydrates: 17.8g | Protein: 2.4g | Fat: 11.1g | Cholesterol: 11.2mg | Sodium: 45.9mg | Fiber: 1.5g | Sugar: 15.3g

Nutrition information is automatically calculated, so should only be used as an approximation.

 

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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8 Comments

  1. Michelle says:

    Iโ€™m just wandering what kind of chocolate you used?

    1. Chelsea Lords says:

      Hey Michelle, I used Ghirardelli milk chocolate but you can use whatever chocolate you prefer!

  2. Tara says:

    I am definitely making these for next week!! No question!

    1. chelseamessyapron says:

      Hope you love them! ๐Ÿ™‚

  3. Caitlin says:

    Chelsea these look amazing!!! Is it weird I want to make these for myself for Valentineโ€™s day…….No? Ok Iโ€™m on it!

  4. shawnna Griffin says:

    hey girl- these look amazing! right up my alley!

  5. Tina says:

    Hi Chelsea! I LOVE your blog! I love you have healthy and delicious treats like these truffle cookies!! How do you get them the same “perfect” shape? Is there a trick you can share? Thanks for all the inspiration!!

    1. chelseamessyapron says:

      Thank you so much Tina, that means so much to me ๐Ÿ™‚ I don’t really have a great trick for making these all the perfect shape other than lots of practice ๐Ÿ™‚ I will work on getting a video tutorial up for these and hopefully that can help too!