Here’s my go-to recipe for Oreo truffles that doesn’t need a food processor – just a few simple ingredients and a plastic bag to crush the cookies. These little treats have become a regular at our family gatherings, and they’re so easy my kids can help make them.
I usually make a double batch because they disappear so quickly at parties. Plus, they’re perfect for gift-giving during the holidays. Who doesn’t love chocolate-covered Oreo balls, especially when they’re homemade?
Why You’ll Love These Oreo Truffles
- No special equipment needed – You don’t need a food processor or any fancy kitchen gadgets – just a plastic bag and rolling pin to crush the cookies.
- 3-ingredient recipe – With just Oreos, cream cheese, and white chocolate, these truffles prove that sometimes the simplest recipes are the most delicious.
- Make-ahead friendly – These truffles can be made days in advance and stored in the fridge, making them perfect for parties or holiday gift-giving.
- Kid-friendly activity – Rolling and dipping the truffles is a fun kitchen project that kids can help with – just be prepared for some deliciously messy hands!
What Kind of Oreos Should I Use?
Regular single-stuffed Oreos are your best bet for this recipe, though double-stuffed will work in a pinch – they’ll just make your truffles a bit sweeter. While classic Oreos are the traditional choice, you could experiment with different flavors like Golden Oreos or seasonal varieties to create unique variations. Since we’re making these without a food processor, you’ll want to make sure your Oreos are crushed really well by hand (put them in a zip-top bag and crush with a rolling pin), so stick with regular Oreos rather than thicker specialty versions that might be harder to crush. Just make sure your cookies are fresh and crisp – stale Oreos can affect the texture of your truffles and make them less enjoyable.
Options for Substitutions
This simple treat is pretty adaptable – here’s what you can swap if needed:
- OREO cookies: While regular OREOs give the classic taste, you can use any cream-filled sandwich cookies like Golden OREOs, generic sandwich cookies, or even Nutter Butters for a peanut butter twist. Just keep the amount the same.
- Cream cheese: Stick with full-fat cream cheese for the best texture, but in a pinch, you can use Neufchâtel cheese. Avoid using low-fat cream cheese as it can make your truffles too soft. Make sure whatever you use is well softened.
- White chocolate: Feel free to swap white chocolate with milk chocolate, dark chocolate, or even candy melts. If using chocolate chips, adding 1 tablespoon of coconut oil or shortening per cup of chips helps create a smoother coating that sets nicely.
Watch Out for These Mistakes While Making
The biggest challenge when making Oreo truffles without a food processor is achieving the right texture – crushing the cookies by hand or with a rolling pin requires patience and consistency to avoid large chunks that can make your truffles lumpy and hard to shape.
Temperature control is crucial: working with cream cheese that’s too cold will leave you with a crumbly mess, while overly softened cream cheese can make the mixture too sticky to handle – aim for cream cheese that’s been sitting at room temperature for about 30 minutes.
When it comes to coating the truffles, rushing the melting process can lead to seized or grainy chocolate, so always melt your white chocolate slowly using 30-second intervals in the microwave, stirring between each interval.
A helpful tip is to freeze the shaped truffles for 15-20 minutes before dipping them in chocolate – this prevents them from falling apart and ensures a smoother coating process.
What to Serve With Oreo Truffles?
These sweet little Oreo truffles are perfect for serving at parties or holiday gatherings alongside other bite-sized treats! They pair really nicely with a cold glass of milk or a hot cup of coffee – the contrast between the cold, creamy truffle and warm drink is so good. For a dessert spread, try placing them next to some fresh berries or fruit to balance out the richness, or mix them with other small treats like chocolate-covered strawberries and cookies. Since these truffles are pretty rich, I like to serve them with some unsweetened beverages like sparkling water with lemon or hot tea to help cut through the sweetness.
Storage Instructions
Keep Fresh: These Oreo truffles need to stay cool to maintain their shape and chocolate coating. Keep them in an airtight container in the refrigerator, where they’ll stay good for up to 2 weeks. I like to place them in a single layer, or if stacking is necessary, put wax paper between layers to prevent sticking.
Freeze: Want to make these ahead? These truffles freeze really well for up to 3 months! Just place them in a freezer-safe container with wax paper between layers. They’re perfect for making in bulk for holidays or special occasions.
Thaw: When you’re ready to enjoy your frozen truffles, move them to the fridge and let them thaw overnight. Once thawed, they taste just as good as fresh ones! Keep in mind that if you leave them at room temperature for too long, the chocolate coating might get soft.
| Preparation Time | 20-30 minutes |
| Cooking Time | 30-60 minutes |
| Total Time | 50-90 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3200-3600
- Protein: 25-30 g
- Fat: 150-170 g
- Carbohydrates: 450-500 g
Ingredients
- 36 oreo cookies (14 oz package, single-stuff)
- 8 oz cream cheese (full-fat, softened)
- 3 cups chopped white chocolate or white chocolate chips
Step 1: Prepare Ingredients and Baking Sheet
Prepare a baking sheet by lining it with wax paper and setting it aside.
Next, crush your OREO cookies into fine crumbs using either a food processor or a rolling pin.
Scoop out 2 tablespoons of the cookie crumbs and set them aside for later use.
Step 2: Create the OREO Mixture and Form Truffles
Add the full-fat cream cheese to the remaining cookie crumbs and mix until a thick paste is formed.
Using a small cookie scoop or a tablespoon, measure the mixture and use your hands to shape it into small balls.
Place the formed balls onto the prepared baking sheet and freeze them for 30 minutes to firm up.
Step 3: Melt the Chocolate
In the meantime, place white chocolate in a microwave-safe bowl and melt it in the microwave, using 30-second intervals.
Alternatively, you can use a double boiler with the water bath method.
For detailed instructions, refer to the post “Melting Chocolate 101” for more information on properly melting chocolate.
Step 4: Coat the Truffles
Remove the truffle balls from the freezer.
Dip each truffle into the melted chocolate until fully covered.
Slide the edge of a fork under each truffle to lift it out of the chocolate.
Tap the fork on the edge of the bowl to remove any excess chocolate.
Use a toothpick to gently slide each truffle from the fork onto the prepared baking sheet.
Immediately sprinkle the top of each truffle with the reserved cookie crumbs before the chocolate sets.
Step 5: Set and Serve
Refrigerate the coated truffles for 30 minutes until the chocolate shell is completely set.
Once set, serve the truffles immediately and enjoy your delightful homemade treat!