Oreo Truffles

Indulge in the simplicity and deliciousness of Cookies and Cream truffles—easy to make and even easier to enjoy!

Steps for Oreo Truffles

Here's a step-by-step instructions for making Oreo Truffles:

Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.
Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.
In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
Store in airtight container, in refrigerator.
Note: When I am exceedingly lazy (most often the case these days), I forego the chocolate 'dip' and merely roll my truffles into various mixtures - chopped nuts, chocolate sprinkles, vari-coloured candy sprinkles, cocoa powder, chocolate shavings, coloured sugars -- still pretty -- less work.

Delicious Flavor Combination: Oreo Truffles combine the rich, chocolatey taste of Oreos with the creamy sweetness of cream cheese, creating a decadent treat that satisfies any sweet tooth. The contrasting textures of the crunchy cookie and smooth filling make each bite a delightful experience.
Easy to Make: With just a few simple ingredients—Oreo cookies, cream cheese, and chocolate for coating—Oreo Truffles are incredibly easy to prepare. They require no baking, making them a convenient option for both novice and experienced bakers looking to whip up a quick and impressive dessert.
Versatile and Customizable: Oreo Truffles can be easily customized to suit various tastes and occasions. You can experiment with different types of chocolate for coating, add toppings like sprinkles or crushed nuts, or even incorporate flavored extracts to create unique variations that cater to your preferences.

Yield: 40 Servings

Total Time: 60

1 lb Oreo cookies (3 sleeves)
8 ounces cream cheese, room temperature
1⁄2 teaspoon vanilla extract (using different extracts allows for subtle flavour changes...I've used mint extract, upped to 1 tsp) (optional)
1 lb milk chocolate
1⁄2 lb white chocolate

Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.
Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.
In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
Store in airtight container, in refrigerator.
Note: When I am exceedingly lazy (most often the case these days), I forego the chocolate 'dip' and merely roll my truffles into various mixtures - chopped nuts, chocolate sprinkles, vari-coloured candy sprinkles, cocoa powder, chocolate shavings, coloured sugars -- still pretty -- less work.

Ensure that the cream cheese is softened to room temperature before mixing it with crushed Oreos, as this will create a smoother and creamier truffle mixture, making it easier to roll into balls.
When melting the chocolate for coating, do so gently to avoid burning; using a microwave in short intervals or a double boiler will help achieve a smooth, even consistency for coating the truffles.