Golden Oreo Truffles are one of the easiest treats to make -- no-baking required! Dip them in melted chocolate and decorate them however you'd like -- these pop-able treats can be made ahead of time and keep well in the fridge for several days.
PULSE OREOS: Place whole Golden 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--room temperature is perfect here) 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 1 tablespoon measuring spoon to measure out the dough balls. Roll into even-sized balls. (If mixture is too wet and hard to shape, chill the mixture, uncovered, for 15-20 minutes). Place balls on a large lined sheet pan and chill for another 15 minutes. You should get around 36 balls.
MELT WHITE CHOCOLATE: When the balls are almost done chilling, add the white chocolate melts and 2 teaspoons coconut oil to a microwave safe bowl. Melt in the microwave in bursts of 30 seconds, stirring in between each burst for 15 seconds (See Note 3). Be patient microwaving to avoid burning the chocolate and remember that the chocolate is melting even outside of the microwave.
DIP COOKIE BALLS: Once melted and smooth, coat the cookie balls in the chocolate. I dip a fork in the chocolate then take a ball straight from the lined 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 ball off of the fork and back onto the lined sheet pan. Repeat until all the balls have been dipped. Allow dipped truffles to harden at room temperature (not fridge/freezer).TROUBLE SHOOTING: If the chocolate is too thick and not coating the cookie ball 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.
ENJOY: If desired, add any toppings before the chocolate sets (work quickly--white chocolate hardens fast!) Let set and they're ready to enjoy! Store any leftovers in an airtight container in the fridge for up to a week.
Video
Notes
Note 1: Oreos: For chocolate Oreo balls/truffles, we use a standard-size package of Oreos, but when using Golden Oreos, we found that a standard Family-sized package works the best (don't get double-stuffed!) With the regular package of Oreos, the mixture is a little too wet/soft. This recipe will still work with the smaller package, but is easiest/best with the larger package.Note 2: White chocolate: Chocolate chips/baking morsels have stabilizers that keep them from melting completely smooth (which is good when you want them to hold their shape for cookies, but not so much when you want a pretty coating on Oreos). We 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. (Both bars and melts are found in the baking aisle of the store--we like using melts best for ease!). Note 3: Microwavingtip: Scorching will ruin the chocolate; the trick is to heat it 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.