Oreo Truffles (Golden & Chocolate)

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Oreo truffles are decadent, easy, and perfect for parties and when you just don't feel like turning on the oven.

Author Alissa

Prep Time 40

Chilling Time 1 30

Total Time 2 10

Servings 30 Oreo truffles (15 regular, 15 golden)

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)

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.

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.