Oreo Truffles
Servings: 31
Equipment
- Large Mixing Bowl
Ingredients
- 18 Golden Oreo Cookies
- 4 oz cream cheese (room temperature)
- 1 cup white chocolate chips
- 1/2 tsp coconut oil (optional)
- sprinkles (optional)
Instructions
- Crush your Oreo cookies into a fine crumb (using a blender or food processor is easiest)
- Add your cream cheese to your blender or food processor and mix it up till the cream cheese is mixed smooth with the crumbs. (Or stir together in a large bowl.)
- Roll dough into small balls (About 2 tsp in size) and place on a cookie sheet lined with parchment paper. You want 30 even balls. (If the dough is too stick to roll, place in the fridge for 20 minutes before rolling)
- Put the cookie sheet in the freezer for 30 minutes.
- Melt white chocolate in a small bowl (with coconut oil). Microwave for 1 minute, stirring every 30 seconds.
- Carefully dip Oreo balls into white chocolate using a fork, toothpick, or chocolate dipper. Allow excess chocolate to drip back into the ball. (If the un-dipped balls get too soft, place them back in the freezer for a few minutes.
- Place dipped balls back on prepared cookie sheet. Top with sprinkles if desired.
- Place pan in the fridge when all are dipped to allow chocolate to harden.
- Truffles can stay in an airtight container in the fridge for 4-5 days.