Oreo Truffles (Golden & Chocolate)
Making these truffles couldn’t be any easier! Oreo truffles are decadent, fudgy, and perfect for parties and when you just don’t feel like turning on the oven.
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Oreo Truffles (Golden & Chocolate)
This post features two flavors, the regular chocolate Oreo truffles and golden Oreo truffles. You can either make one or both, but either way, everyone is going to love them!
Although I love baking, sometimes I just don’t feel like turning on the oven and whipping out all the bowls and pans (anyone else feel me??). That’s why I had to come up with an Oreo truffle recipe because it’s easy, tastes delicious, and looks pretty on a platter.
The key to these yummy treats is dipping them in actual good chocolate. Not chips (full of stabilizers), not candy melts, but a good old baking bar. Trust me, this is the secret (not really a secret) but will have people asking for more!
Why You’ll Love Oreo Truffles
- Easy to make
- Decadent and delicious
- No oven required
- Perfect finger food for parties
- Decorate them to match any occasion or holiday
- Can look fancy but it’s just Oreos and cream cheese filling!
Ingredients
- Oreo Cookies: Use the regular cookies, NOT double stuffed. The extra cream in double stuffed will throw off the ratios and make the Oreo balls too greasy.
- Cream Cheese: Full fat cream cheese tastes the most decadent.
- Real Chocolate: I’m using Ghirardelli chocolate baking bars. Use bars instead of chips and don’t use candy melts. Because of the limited ingredients in this recipe, the chocolate you use really matters.
- Vegetable Oil: Stir in with the melted chocolate to thin it out and make it easier to dip the Oreo balls.
Topping Ideas
There’s so many ways to customize Oreo truffles!
- Sprinkles
- Crushed cookie crumbs
- Chocolate drizzle
- Holiday sprinkles
- Mini chocolate chips
- Crushed peppermint
- Small chocolate candies
- Colored candy melt drizzle (anti candy melts for dipping, but for some drizzle its okay 😅)
How To Make Oreo Truffles
Prepare a baking sheet with parchment paper for our Oreo balls to sit on. Add the Oreos into a food processor – yes the filling too! Pulse until you get fine crumbs. Add the half brick of softened cream cheese (4oz) and pulse until it comes together like a ball (pictured on the right).
Scoop 1 tablespoon or use a cookie scoop (0.5 oz). Roll into a ball using your hands. Place the Oreo balls onto the baking tray.
Repeat the same process for the golden Oreos. Chill the Oreo balls in the refrigerator for 30 minutes before dipping.
Microwave the bittersweet chocolate in a microwavable safe bowl for 30-seconds on high. Mix and then microwave again for 20-seconds on high. Stir the chocolate until any small bits are fully melted. Add 1/4 tsp of vegetable oil and stir.
Repeat for melting white chocolate.
I like to take out half of the Oreo balls to dip and keep the other half in the refrigerator to stay cold. Use a fork to dip the Oreo balls into the melted chocolate. Gently shake to let excess chocolate drip back into the bowl. Place onto the parchment paper to set and sprinkle on any toppings. Save leftover chocolate to drizzle on top.
Try dipping the golden truffles in the bittersweet chocolate and the chocolate truffles in the white chocolate!
Chill the Oreo truffles in the refrigerator for an hour before serving. You can store these in the refrigerator in an airtight container for up to 10 days.
Tips
Having some trouble making Oreo truffles? Here’s some tips!
How Sweet Are These?
These are sweet treats! The golden Oreo truffles are a lot sweeter than the chocolate version. I recommend dipping the golden truffles in bittersweet chocolate to help balance it out.
Can I Just Make 1 Flavor?
Yes! If you only want to make one flavor, use 40 Oreos of one flavor cookie, 1 8oz full-fat brick of cream cheese, 16oz chocolate baking bars, and 1/2 tsp of vegetable oil. This will make 30 Oreo truffles. Note that if your food processor is not big enough for the 8oz cream cheese, transfer the cookie crumbs into a stand mixer, add cream cheese, and whip on high until it comes together into a ball.
Can I Use Other Oreo Flavors?
You can, but I haven’t tested any other flavors besides the regular chocolate and golden. Some flavors may be sweeter than others. You can subsistute them in the recipe below. Let me know if you do!
Crumbs In The chocolate
Make sure to refrigerate the Oreo balls for 30 minutes before dipping. Let the chocolate cool down for a minute or two before dipping. Also, take out half of the balls to dip and leave the other half in the refrigerator. If they’re all sitting out, they’ll come to room temperature and leave crumbs in the chocolate.
Chocolate Hardening While Dipping
Heat the chocolate in the microwave for 5-10 seconds, and give it a stir!
Chocolate Is Warm and Melting When Eating
You have to let these set in the refrigerator for an hour before serving!
Can I Temper Chocolate?
I don’t recommend tempering the chocolate because tempered chocolate should not be refrigerated due to blooming. Because of the cream cheese in the filling, these truffles have to be refrigerated. I’d only recommend tempering if they’re going to all be eaten the same day.
RECIPE CARD
Oreo Truffles (Golden & Chocolate)
Equipment
- Microwavable Safe Bowls
Ingredients
- 20 regular Oreo cookies (NOT double stuffed)
- 20 golden Oreo cookies
- 8 oz full-fat brick cream cheese, softened and divided (4oz each) (226g)
- 8 oz bittersweet or semi-sweet chocolate baking bars, coarsely chopped (I use Ghirardelli 60% bittersweet) (227g)
- 8 oz white chocolate baking bars, coarsely chopped (I use Ghirardelli) (227g)
- ½ tsp vegetable oil, divided (or coconut oil)
Instructions
- Line a baking sheet with parchment paper and set aside. Cut the cream cheese in half, 4oz for each flavor. Add the regular chocolate Oreos (with filling) into a food processor. Pulse until you get fine crumbs. Add the 4oz cream cheese and pulse until it comes together like a ball.
- Scoop 1 tablespoon or use a cookie scoop (0.5 oz). Roll into a ball using your hands. Place the Oreo ball onto the parchment paper. Repeat the same process for the golden Oreos.
- Chill the Oreo balls in the refrigerator for 30 minutes before dipping.
- Microwave the bittersweet chocolate in a microwavable bowl for 30-seconds on high. Mix and then microwave again for 20-seconds on high. Stir the chocolate until's any small chocolate bits are melted. Add 1/4 tsp vegetable oil and mix until incorporated. Repeat for the white chocolate.
- I like to take out half of the Oreo balls while dipping and keeping the other half in the refrigerator to continue chilling to avoid crumbs in the melted chocolate. Use a fork to dip Oreo balls into the melted chocolate. Lightly shake the fork to let excess chocolate drip back into the bowl. Place onto the parchment paper to set and sprinkle on any toppings.
- Optional: Use leftover chocolate to drizzle on top.
- Chill the Oreo truffles in the refrigerator for an hour before serving. Once set, you can store these in the refrigerator in an airtight container for up to 10 days.
Notes
- I don’t recommend tempering the chocolate because tempered chocolate should not be refrigerated due to blooming. Because of the cream cheese in the filling, these truffles have to be refrigerated.
- Use chocolate baking bars for the best tasting truffles. I like Baker’s, Guittard, and Ghirardelli brands.
- You can freeze Oreo truffles for 2 months in an airtight container or freezer bag. Bring to room temperature before serving. Depending on the topping, like cookie crumbs, the crumbs may get soft after reaching room temperature.
- To make all one flavor truffles, just follow the recipe using 40 cookies of one flavor. If your food processor is big enough, you can add the cream cheese. If not, transfer the fine Oreo crumbs to a stand mixer and whip together the cookies and cream cheese until it forms a ball. Continue on step #3.
- This recipe melts 8oz bittersweet and 8oz white chocolate in two bowls, adding 1/4 tsp vegetable oil to each. If only melting one type of chocolate, follow the melting instructions and add 1/2 tsp of vegetable oil to 16oz of melted chocolate.
