Oreo Truffles are a simple to make with just 5 ingredients and no baking! Crushed Oreos and cream cheese are dipped in chocolate, with an optional drizzle.
Oreo lovers will enjoy these treats: icebox cake, Oreo popcorn, chocolate-covered Oreos, or Oreo Fudge.
The Best Oreo Truffle Cookies
Oreo Truffles are easy to make by combining crushed Oreos and cream cheese, then coating them in melted chocolate. They’re usually shaped into balls, but can also be a little flattened, like in these pictures.
For my sister’s wedding cookie table, I made Oreo Truffles into cookies, and these flat truffles were the bride’s favorite! The groom preferred Snickerdoodles.
You can shape them into balls or flatten them; the flatter shape gives the best balance of filling to coating.
How To Make Oreo Truffles
- Crush Oreos. Blend the full Oreos (creme and cookie) in a food processor until they’re crumbs.
- Combine Crumbs & Cream Cheese. Mix the crumbs and cream cheese until a thick, slightly sticky dough forms.
- Roll. Scoop the dough with a cookie scoop or tablespoon, then roll into balls. Flatten slightly if desired.
- Chill. Chill the truffles to make dipping easier. Once firm, dip each truffle in melted chocolate.
How To Dip Oreo Truffles
Dip a fork in melted chocolate and place a chilled ball on top. Use a spoon to pour more melted chocolate over the ball.
Tap the fork against the bowl to smooth the chocolate, then slide the fork along the bowl’s edge to remove excess. Gently slide the ball onto a parchment-lined tray to harden.
Ingredients In Oreo Truffles
The main ingredients are Oreos, cream cheese, and chocolate, with optional coconut oil and a white chocolate drizzle.
- Use Ghirardelli® chocolate melting wafers for easy melting and rich flavor, instead of chocolate chips.
- Grab regular Oreos (not double-stuffed), or try a flavored variation.
- For the best flavor, use full-fat, brick-style cream cheese like Philadelphia Cream Cheese®.
Oreo Truffle Recipe Tips
- Crush the Oreos into small pieces to prevent chunks that could ruin the smooth texture.
- Make sure the cream cheese is not cold so it mixes better with the crumbs.
- If it’s hard to dip, freeze the truffles before dipping for 10 minutes.
- If the chocolate coating is too thick, add a bit more oil to loosen it up.
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:
- Monster Energy Balls with mini M&Ms
- Peanut Butter Bars with a chocolate topping
- Muddy Buddies chocolate-peanut butter snack mix
- Healthy No Bake Cookies with dark chocolate
- Edible Cookie Dough with mini chocolate chips
Oreo Truffles
Oreo Truffles are the ultimate no-bake treat! Crushed Oreos mixed with cream cheese, dipped in chocolate, and topped with a drizzle for extra flair. Only five ingredients and always a crowd-pleaser!
Equipment
- Blender or food processor
- Hand mixer or stand mixer
- Large sheet pan (15″ x 21″)
Ingredients
- 1 (14.3-ounce) package Oreos not double stuffed, finely crushed, 36 cookies
- 1 (8-ounce) package cream cheese full-fat, brick-style, at room temperature
- 2 cups chocolate melting wafers milk, semi-sweet, or dark chocolate, see note 1
- 1/2 cup white chocolate melting wafers optional
- 2-1/2 teaspoons coconut oil optional, divided
Instructions
- Place whole Oreo cookies (with creme) in a blender or food processor. Pulse until crushed into fine crumbs. Ensure there are no large pieces and transfer to a large bowl or stand mixer.
- Add softened cream cheese (not too cold but not 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.)
- Use a cookie scoop to scoop out 1-1/2 tablespoon balls. Roll into a ball, then optionally 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 the balls/discs, on the pan, covered tightly, for 20–30 minutes in the fridge.
- Once chilled, add chocolate melts and 2 teaspoons coconut oil to a microwave-safe bowl. Melt in bursts of 15 seconds, stirring between each burst for 15 seconds (see note 2). Be patient to avoid burning the chocolate—the chocolate is melting even outside the microwave.
- Once melted and smooth, coat 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 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 balls/discs have been dipped. Allow dipped cookies to harden at room temperature (not fridge/freezer). See note 3 for troubleshooting.
- Optional White Chocolate Drizzle: Once 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 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!
- Let set, and they’re ready to enjoy! Store any leftovers in an airtight container in the fridge.
Video
Recipe Notes
Note 1: Chocolate chips/baking morsels have stabilizers that keep them from melting completely smooth. I recommend chocolate made for melting like good quality baking bars (such as Baker’s, Lindt, or Ghiradelli) or good quality melting wafers (such as Ghiradelli) for best results. Use any type of chocolate—milk, semi-sweet, dark, or white (I like milk best!).
Note 2: Melt chocolate in short bursts, stirring often to prevent scorching. Chocolate should be warm, not hot, and melt gradually. Once melted, it should feel room temperature.
Note 3: If chocolate is too thick, add 1/2 teaspoon coconut oil. If it hardens while dipping, reheat briefly in the microwave. You may need to remelt it a few times, depending on how quickly you work.
Storage: Store leftover Oreo truffles in an airtight container in the fridge for up to a week. For longer storage, freeze them in a single layer until solid, then transfer to a sealed bag or container and freeze for up to three months.
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.
I’m just wandering what kind of chocolate you used?
Hey Michelle, I used Ghirardelli milk chocolate but you can use whatever chocolate you prefer!
I am definitely making these for next week!! No question!
Hope you love them! 🙂
Chelsea these look amazing!!! Is it weird I want to make these for myself for Valentine’s day…….No? Ok I’m on it!
hey girl- these look amazing! right up my alley!
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!!
Thank you so much Tina, that means so much to me 🙂 I don’t really have a great trick for making these all the perfect shape other than lots of practice 🙂 I will work on getting a video tutorial up for these and hopefully that can help too!