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Oreo Truffles

Servings: 31


  • 18 Golden Oreo Cookies
  • 4 oz cream cheese (room temperature)
  • 1 cup white chocolate chips
  • 1/2 tsp coconut oil (optional)
  • sprinkles (optional)


  • 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.