Hey everyone, Austin Carter here from Beyond the Bayou Blog. Today, I’m excited to share a recipe that’s become a bit of a legend in my family: Oreo Truffles.

These little treats came into my life during a particularly hectic holiday season. I was scrambling to find a last-minute dessert for a potluck, and my cousin suggested these. At first, I was skeptical – how good could crushed cookies be? But let me tell you, they were a game-changer.

I remember standing in my kitchen, hands covered in cookie crumbs and melted chocolate, thinking I’d made a huge mistake. But when I saw how quickly they disappeared at the party, I knew I’d stumbled onto something special.

Since then, these Oreo truffles have become my go-to for everything from family gatherings to late-night cravings. They’re simple, delicious, and always a hit. Let’s get started on making your own batch!

Oreo Truffles Recipe

These easy-to-make Oreo Truffles are a decadent treat, perfect for any occasion!

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Course: Dessert

Cuisine: American

Prep Time: 35

Cook Time: 5

Additional Time: 1

Total Time: 1 40

Calories: 122kcal

Author: Austin Carter

Servings:

Equipment

Ingredients

▢ 2 8 ounce packages semisweet baking chocolate
▢ 16 ounces cream-filled chocolate sandwich cookies such as Oreo, divided
▢ 1 8 ounce package cream cheese, softened

Instructions

Melt chocolate in a saucepan over low heat, stirring occasionally.
Crush 9 cookies in a food processor and set crumbs aside for decoration.
Crush the remaining cookies and mix with softened cream cheese until well-blended.
Roll mixture into 42 balls, about 1 inch in diameter.
Coat each ball in melted chocolate, using two forks to roll and lift them.
Place coated truffles on a wax paper-lined baking sheet and sprinkle with reserved cookie crumbs.
Repeat the coating and decorating process for all truffles.
Let the truffles set before serving.

Nutrition

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Tips that Are Helpful!

Use regular Oreos, not Double Stuf. Double Stuf has too much cream filling.
Stick with regular cream cheese. Light cream cheese is thinner and less rich.
No food processor? Finely crush Oreos in a large resealable bag with a rolling pin.
Chill the Oreo filling before dipping. This prevents bits of Oreos from breaking off into the chocolate.
Use a fork or dipping tool to dip in chocolate. Pour more chocolate over with a spoon, then lift and let excess run off.
Chocolate is hardening before I’m finished: Work quickly. Reheat the chocolate in the microwave for 10 seconds or use a double boiler. If you don’t have a double boiler, place the chocolate in a glass bowl over a pot of simmering water, making sure the water doesn’t touch the bowl.
If the Chocolate is too thick: Add a little bit of oil to thin the chocolate for dipping. If it’s still too thick, add another 1/4 teaspoon of oil.
If Oreo balls are falling apart: The chocolate is too hot. Let it cool for a few minutes, then try dipping again.
Uncoated candies are losing their shape: If Oreo balls soften and lose shape, refrigerate or freeze them for 5–10 minutes. Keep half in the fridge/freezer while dipping the other half to prevent them from softening too quickly.