Easy Oreo Truffles
Easy Oreo Truffles were the hit of the holiday circuit! They arrived at every holiday gathering because they are so easy to make and so delicious to eat! Also very pleasing to look at!
And we can’t forget that they take only 4 ingredients (3 really, since most people have vanilla extract in their pantry). We love recipes like that!
I was thinking of saving them for next Christmas (yes, I do that!) but they are so delicious that I wanted you to have then NOW! So, the pics will show a holiday theme in the background, but feel free to substitute holiday sprinkles for pink and red (Valentine’s Day), green/yellow/pink (Easter), orange/brown/yellow (Thanksgiving)…you get the idea!
You hear me say “easy peasy” a lot, but these truly are!
Simply place Oreo cookies (not the double cream ones…that’s just too much creamy stuff) in a food processor and process until they become fine crumbs.
Then, beat cream cheese with a stand or hand mixer until it’s smooth and creamy. Add most of the crumbs (save a couple of tablespoons for sprinkling) and the vanilla and mix into the cream cheese.
Use a small scoop (1-tablespoon size) to make 1-inch balls from the dough and place them on a cookie sheet. Freeze them for 15 minutes.
Meanwhile, melt the wafers in the microwave per the package directions. Remove the Oreo balls from the freezer and place them into the chocolate, using a fork to roll them around until they are fully coated.
Try to tap off as much excess chocolate as you can and place them on a parchment-lined cookie sheet. Garnish with Oreo crumbs or sprinkles. Let the chocolate set on the countertop or in the refrigerator.
The Oreo truffles will keep in the fridge for weeks and freeze beautifully!
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Easy Oreo Truffles
Makes: 40 truffles
Prep Time: 30 minutes
Total Time: 30 minutes plus chill & set time 1 hour & 15 minutes
Ingredients
- 1 package (36 cookies, 530g) Oreo cookies
- 8 ounce block of cream cheese, room temperature
- 1/2 tsp pure vanilla extract
- 10 ounces (284g) Ghirardelli melting wafers (dark, milk, or white chocolate)
Instructions
Place the Oreo cookies into a food processor and pulse until they become fine crumbs.
In a stand mixer fitted with the paddle attachment (a hand mixer works fine too), beat the cream cheese on medium-high until it’s smooth and creamy, about 4 minutes. Reserve 2 tablespoons of the Oreo cookie crumbs and set them aside, then add the rest of the Oreo crumbs to the cream cheese. Add the vanilla extract and mix on low speed until well combined, about 1 minute.
Line a cookie sheet with wax or parchment paper. Use a tablespoon to scoop the Oreo mixture and roll them into 1-inch balls, then place them onto the lined cookie sheet. When you’re finished forming the Oreo balls, place them into the freezer to chill for at least 15 minutes.
Place the chocolate melting wafers into a medium microwave safe bowl and melt according to the package instructions. Remove the Oreo balls from the freezer and place them into the melted chocolate a few at a time. Use a fork to roll them around until coated, then carefully lift them out with the fork and place them back onto the lined cookie sheet. Garnish with cookie crumbs or sprinkles immediately after coating, while the chocolate is still wet.
Let the chocolate coating set, then serve right away or store in an airtight container in the refrigerator for up to two weeks.
Recipe from Sugar and Sparrow
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