Oreo truffles are one of my all-time favorite things to make during the holidays. I was introduced to these about 10 years ago when a friend of mine, Nathan, made me a batch as a holiday gift.
At the time, I lived at home with my parents, and my mom and I fell deeply in love with these.
This Oreo truffle recipe is made with cream cheese but I will also share how to make Oreo truffles with no cream cheese, too.
Oreo truffles are too delicious and way too easy to make. No baking required. I highly recommend making these to gift to friends or coworkers because they are highly addictive and made out of basically nothing but sugar and cream. So … you’ve been warned.
Easy Chocolate (Oreo) Truffles, makes about two dozen.
28-30 Oreo cookies, or other chocolate cookies of a similar size
8 ounces softened cream cheese
12 ounces dark chocolate chips
4-6 ounces white chocolate chips (optional)
2-3 tablespoons crushed peppermints or candy canes
assorted holiday sprinkles or whatever you find in your pantry
NOTE: If you want to make these Oreo truffles without cream cheese you can substitute it for vegan (non-dairy) cream cheese, or vanilla buttercream frosting.
First, crush the cookies. I like to use a food processor to do this. It makes it way faster. Then mix in the softened cream cheese with the crushed cookies.
Press the batter into small balls and place on plates or a cutting board lined with parchment or wax paper. Pop these in the freezer for 15-20 minutes.
Melt the dark chocolate in a double boiler or in the microwave. I melted mine in a microwave in a heatproof bowl on high for 30 seconds. Then, I removed it and gave it a stir. Then, back in the microwave on high for another 30 seconds, and so on until it was fully melted.
This helps it not to get too hot and get those overly cooked crusty bits that can sometimes form.
Use a fork to dip the chilled balls (giggle—sorry, I have no class) in the melted chocolate.
Gently tap the fork on the side of the bowl with the truffle on the end to remove excess chocolate. Place back on the lined plate. Immediately cover with sprinkles or crushed peppermints.
I also melted some white chocolate to get those splattered looking Oreo truffles. This is optional.
You have to dirty yet another dish. But I think they look really cute, and you’re already making quite a mess, so why not? That’s my motto.
These will set on their own, but to speed up the process just pop them in the freezer again.
Place these in mini baking cups for a professional presentation. If you can find a pretty decorative box, you could totally put these inside and look like a genius. So, do that.
Keep in mind these Oreo truffles are made with chocolate and cream cheese (or buttercream frosting), so they should be stored in the refrigerator when not being served/eaten.
Make these for someone with a sweet tooth in your life. Eat a few yourself first. xo. Emma
P.S. Check out 15 easy no-bake desserts for more recipes!
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Ingredients
- 28-30 Oreo cookies (or other chocolate cookies of a similar size)
- 8 ounces cream cheese (softened)
- 12 ounces chocolate chips (dark)
- 4-6 ounces white chocolate chips (optional)
- 2-3 tablespoons peppermints or candy canes (crushed )
- assorted holiday sprinkles or whatever you find in your pantry
Instructions
- First, crush the cookies. I like to use a food processor to do this. It makes it way faster. Then mix in the softened cream cheese with the crushed cookies.
- Press the batter into small balls and place on plates or a cutting board lined with parchment or wax paper. Pop these in the freezer for 15-20 minutes.
- Melt the dark chocolate in a double boiler or in the microwave. I melted mine in a microwave in a heatproof bowl on high for 30 seconds. Then I removed it and gave it a stir. Then back in the microwave on high for another 30 seconds, and so on until it was fully melted. This helps it not to get too hot and get those overly cooked crusty bits that can sometimes form.
- Use a fork to dip the chilled balls (giggle—sorry, I have no class) in the melted chocolate. Gently tap the fork on the side of the bowl with the truffle on the end to remove excess chocolate. Place back on the lined plate. Immediately cover with sprinkles or crushed peppermints. These will set on their own, but to speed up the process just pop them in the freezer again.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Delicious! However, the chocolate got really messy and my truffles ended up looking not as smooth as yours and it was messy. And then I watched the Holiday Special (which was awesome BTW) and it mentioned to add a tablespoon of oil to the melted chocolate which makes sense. I’m going to try this again with the oil next time!
Can the cream cheese be swapped out for something else? I would love to try a milk free / vegan version of this. There is not a good selection of vegan “cheese” where I live, so that’s not an option. Thanks!
These are dangerously addictive! I made them for the first time this holiday season and they were so good that I ended up making several more batches over the last few months. They are so easy to make–I used a double broiler and the whole process took maybe half and hour start to finish. My family absolutely loves them. Thank you Emma!
THESE ARE SO GOOD AND SO SO SO SO EASY!!!! We made a batch, then immediately decided to make more and drop off at friends’ houses as surprise goodies. Thank you for sharing!!
Yum, I will make these tonight! Thanks for sharing this delicious treat!
Love from Anita @ https://dinewinelove.com/ x
Se ven muy bien!! los voy a hacer para navidad! Mil gracias por la receta!
I have been making these for years because of your recipe, Emma! It’s a holiday tradition with my two young daughters. We’ve experimented with different toppings and decorations. Grateful to your creative recipes that have added to our family traditions!
Happy for the repost because I must have missed this in 2014! Do you use the full oreo cookie or do you remove the filling? Thanks!
I use the full cookie!
Why are you passing off old content as new and just reposting old posts? I unfollowed your blog and social media a long time ago and remembered you and though, “hmmm… maybe I should revisit and see if they have any new interesting Christmas posts” only to visit and see not only nothing new but old posts just plopped on their like they are new. Really sad. You could at last put a topper to the post saying, “we originally posted these oreo truffles back in 2014 and are resharing them now because they are soooooo good” (or something).
We actually just got the ability within the last six months to repost archive content to our homepage. We’ve been experimenting with some times adding an opening sentence, like you suggested, and sometimes not. Sounds like you prefer topper like that, good to know.
Personally, I like sharing a few archived posts along side the new content we put out basically daily. We’ve been blogging for over a decade and there is work in the archives that I’d love to showcase on the homepage again because we still love the content. 🙂
Agree that reposting something buried in the archives is not an issue as long as it is indicated as such. But also you have a lot of long time readers that will be put off by too much recycled content.
A very classy way to deal with a critical comment. Thanks for setting a great example.
I would like to thank you so much for posting this once again (even if it is considered an old post.) It is the first time I am seeing it and it is going to be perfect for this holiday season for me!!! I am so excited!! It is exactly what I am going to need for the office party, and some small hostess and thank you gifts as well as an addition to my Christmas Open House just to name a few. It appears to be so easy, delicious and not too time consuming. Once again, thank you so, so much!!!
I’ve made these many times, but instead of sprinkles I use white chocolate to drizzle across the top. I actually originally found this recipe looking for a yummy GF dessert – these work perfectly with Glutino GF Oreos (they actually taste amazing). It’s probably the easiest go to dessert for gatherings with others, and they freeze super well so you can always have them available if needed.
I’m not a big fan of cream cheese…do you think replacing it with peanut butter would work?
These look good! I although have a question, can you taste the cream cheese? Like does it taste like a cheese cake?
my fudge did not set up can it be fixed?Help!Please!
My mom and I are doing cookie trays for Christmas this year.. We are wondering if these free well??
Can these be made ahead of time and stored in the freezer???
Yep! :))
OOH! Cannot wait to make these for my neighbors.
Well I just made them and they are delicious! I skipped the peppermint part though and covered them with cocoa powder. Thank you so much for this recipe Emma, it really made it to my top go-to recipe list!
Have a great, creative and productive year you guys! xoxo
Yummy!!! Wish I had seen this before Christmas Day. Then again New Year’s Eve is approaching and they’d totally be great then too! 😛
These came out so cute. I’d love to give these a try myself. If I can find some cheap, palm-oil free oreos.
Thank you so much for posting this recipe!!! It is simple and easy to follow and the results are quite impressive. My coworkers thought I spent much more time and effort than I did…just my kind of treat 🙂
Merry Christmas to some of my favorite people that I’ve never met 🙂