Whether you call this an Oreo Truffle recipe or Oreo Balls…I call them downright delicious! With just a handful of ingredients these no bake bites are easy to make. Bring them to every party this year and guests will swoon!
Confession time. I’m not gonna lie, I have to hide these little oreo bites when I make them to take to parties.
Before we hit the door, it’s like magic.
They disappear. Funny how that happens.
I actually don’t mind, because while these look fancy they actually come together with just a few ingredients. Five to be exact and you could pare that down if you really wanted to.
They also look like you slaved in the kitchen all day (you won’t) and they’ll be the talk of every holiday party.
After the last year or two, guess what you need?
It’s this. You need this Oreo Truffle Recipe.
And I’m here to give it to you, because it looks hard but it’s really easy, and you know those kinds of recipes are my favorites.
Ingredients for Easy Oreo Truffles
- Oreo cookies: You know, the good old fashioned chocolate sandwich cookies we love to dunk in milk! You can use gluten free or yellow Oreo cookies, just not the double stuffed variety. Save one or two oreos so you can sprinkle thee Oreo crumbs over the top. Make ‘em pretty!
- Espresso powder: I use this for baking purposes, I don’t really have time for a morning espresso. It enhances the flavor of the chocolate, but it can be left our if you prefer.
A substitution idea here is instant coffee granules, though the espresso powder is a little stronger in flavor.
- Cream cheese: this serves as the glue for our oreo truffles
- Pure Vanilla Extract: the good stuff if you have it!
- White chocolate chips: for coating half of our truffles. You can also use vanilla almond bark or candy melts if you have those instead.
- Semi-sweet chocolate chips: I like that this chocolate variety is not overly sweet. If you’re serving these no bake truffles to a sweet tooth crowd like my kiddos, you can use milk chocolate.
For the fancy pants crowd, you can use dark chocolate as a less sweet alternative. Again, chocolate almond bark or candy melts will work as a substitute.
- Coconut oil or vegetable shortening: this helps temper our chocolate and gives our Oreo truffles a nice shine.
Oreo Truffle Recipe: FAQS
How should I store Oreo Truffles?
Store these Oreo Truffles in an airtight container in the refrigerator for up to 4 days. You can remove them an hour or two before serving.
Can these be frozen?
My favorite answer…yes! Place chocolate truffles in an airtight, freezer safe container for up to three months. They won’t last that long, based on my personal experience.
Can I use another type of Oreo?
You sure can! Use gluten free oreos to transform these into Gluten Free Oreo Truffles. Make them with yellow sandwich cookies for a change of pace, or use on of the seasonal blends. They usually have Halloween oreos which would be fun!
How to make this Oreo truffle recipe for gifting
In addition to Oreo cookie balls being the perfect treat, they also make a great gift! Prepare them as instructed in the recipe card and then place truffles in mini cupcake wrappers.
Each one looks like a little present in itself!
More No Bake Dessert Recipes You’ll Love
- No Bake Bourbon Balls
- Chocolate Hazelnut Balls
- Chocolate Covered Strawberries
- Easy Microwave Peanut Butter Fudge
You’re gonna love these Oreo truffle balls! When you make them the first time, leave a recipe review or comment. I’d love to hear from you!
- 36 regular Oreo cookies (or other chocolate sandwich cookies), plus 1-2 reserved for topping the truffles with Oreo cookie crumbs
- 1 Tablespoon instant espresso powder
- 8 ounces cream cheese, softened to room temperature
- ½ teaspoon pure vanilla extract
- 1 cup white chocolate chips
- 1 cup semi-sweet chocolate chips
- 2 Tablespoons coconut oil or vegetable shortening, divided
- Crush the cookies: Add the sandwich cookies and espresso powder to the bowl of a food processor or high-speed blender and pulse until the cookies turn into fine crumbs.
- Make truffle mixture: In a large mixing bowl, mix together the cookie crumbs, softened cream cheese, and vanilla extract until well-combined. Chill the cookie mixture in the refrigerator for 1 hour.
- Scoop and chill: After the mixture has chilled, use a small cookie scoop to make even sized scoops of the mixture and form into balls. It helps if you scoop the dough against the side of the bowl as you make each truffle.
Place the cookie balls on a baking sheet or cookie sheet lined with parchment paper and allow them to chill in the freezer for 15 minutes while the chocolate sets.
- Make the chocolate shell: In a small microwave-safe bowl, melt the white chocolate chips and 1 Tablespoon coconut oil or shortening in 30 second increments until the melted chocolate is smooth. You can stir in between heating to ensure you don't overcook the mixture.
- Dip and coat the Oreo truffles: Working quickly, dip half of the cookie balls in the white chocolate, using a slotted spoon or fork to spoon chocolate over the entire truffle. Set the truffles on of a parchment or wax paper lined baking sheet and sprinkle with the reserved finely crushed cookie crumbs. Place them in the freezer for 10-15 minutes or until the chocolate is set.
- Repeat: Repeat steps 4 and 5 with the semi-sweet chocolate
chips and the other half of the truffles.
Chill until ready to serve.
- Instant coffee granules may be substituted for the instant expresso powder
- Gluten free Oreo cookies or Golden Oreos may be used or any other flavor you like. I don't recommend the double stuff variety, though! Stick with regular Oreos of whatever variety you choose.
Store these Oreo Truffles in an airtight container in the refrigerator for up to 4 days.
Amount Per Serving: Calories: 172Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 89mgCarbohydrates: 19gFiber: 1gSugar: 13gProtein: 2g