Cookies and Cream Truffles are an easy to make treat with just three ingredients! These Oreo truffles are so simple and sure to be your new favorite treat for any special occasions.
If you love cake pops and truffles, but hate the work that goes into making them, then you need to try these Cookies and Cream Truffles. Just a couple of ingredients and you have the perfect little bite-sized easy dessert in no time.
For more no bake treats, be sure to try these No Bake Chocolate Peanut Butter Bars or No Bake Cookie Butter Cookies. For a delicious treat, check out these Chocolate Chip Ricotta Cookies!
You’ll Love Cookies and Cream Truffles!
If you love the flavors of Oreos and chocolate, then these truffles are for you. Made with just Oreos, cream cheese, and candy melts, this recipe comes together quick and is great for entertaining.
Cookies and cream is a classic flavor that is universally loved. These truffles are made with everyone’s favorite Oreo cookies and take just minutes to put together.
These Cookies and Cream Truffles are also great to make into cake pops. Just add a stick and have delicious cake pops without having to even turn on the oven.
Kids will love making and eating these too! This is a great treat recipe to have on hand when entertaining little ones and can be customized with different colors or sprinkles.
So, if you are looking for a delicious fuss-free treat, be sure to give these Cookies and Cream Truffles a try. It’s one recipe you’ll be making again and again!
Ingredients
- Oreos: the classic sandwich cookies used for this recipe are the traditional Oreos you find in the blue package. You can make cookies and cream truffles with other similar brands of cookies.
- Cream Cheese: the cream cheese helps to flavor the cookie truffle and bind the ingredients together. Here, I recommend using full fat room temperature cream cheese so it combines well with the crumbs.
- Candy Melts: candy melts are the easiest coating for making truffles. You can find the melts in the baking section of most grocery stores. However, you can use white chocolate chips or milk chocolate chips here instead. Just add in a bit of coconut oil to help thin the coating before dipping the truffles.
- Sprinkles (optional): I prefer to top the truffles with a sprinkle of crushed Oreos. However, you can always make these with sprinkles on top instead.
How to Make Cookies and Cream Truffles
Once you make these simple cookies and cream truffles, they will become your new favorite no-bake treat!
Step 1: crush the cookies
In a food processor fitted with the blade attachment, pulse the Oreos until they form fine crumbs. Alternatively, you can place the cookies in a zip top back and crush with a rolling pin.
Remove about one tablespoon of the Oreo crumbs to save for topping the truffles later.
Step 2: add in the cream cheese
Next, add in the room temperature cream cheese with the crushed Oreos. Pulse the mixture until the batter comes together and forms a ball. Alternatively, you can mix cream cheese into the cookie crumbs using a spoon.
Step 3: roll into balls and chill
Remove the blade attachment from the food processor. Using either a spoon or small cookie scoop, portion out about 16-18 truffles, about 1-inch balls. Roll the truffle mixture into balls and place on a parchment paper lined baking sheet.
Place truffles in the refrigerator for at least 10 minutes to firm up while you melt the chocolate. You could also freeze the truffles as well.
Step 4: dip the truffles
Lastly, melt the candy melts or white chocolate in a microwave-safe bowl on 50% power stirring in 30-second intervals. Once the chocolate is melted but not too hot, dip truffles in the melted white chocolate and remove using a fork. Allow the excess chocolate to drip off the fork before placing onto lined baking sheet.
Sprinkle the tops of the truffles with crushed Oreos or sprinkles before the chocolate hardens. Refrigerate until ready to eat.
Tips for Making Oreo Truffles
- Use the classic Oreo cookies rather than the double stuffed version.
- If you don’t have a food processor, you can crush the Oreos in a zip top bag with a rolling pin.
- You can use white chocolate chips instead of the candy melts. Add in a bit of coconut oil to thin out the melted white chocolate if needed.
- Before the chocolate hardens, top with Oreo cookie crumbs or your favorite sprinkles.
- Store in an airtight container in the refrigerator for up to a week.
Frequently Asked Questions
To make easy Oreo cookies and cream truffles all you need is regular Oreos, cream cheese, and white chocolate candy melts.
Store your Oreo cookie truffles in an airtight container in the refrigerator. They can also be frozen for longer storage.
More Oreo Treats!
Cookies and Cream Truffles
Ingredients
- 26 Oreo cookies
- 4 ounces cream cheese
- 10 ounces white melting wafers (candy melts)
Instructions
- Line a baking sheet with parchment paper or wax paper; set aside.
- In a food processor, pulse the Oreo cookies until they are finely ground. Remove 1 tablespoon of the Oreo crumbs and set aside. Add in the cream cheese and pulse until well combined and the dough forms a ball.
- Roll the dough into about 1-inch balls using either a cookie scoop or spoon. (You should get about 18 truffles total). Place the truffles on the lined sheet and chill for about 10-15 minutes.
- Place the candy melts in a microwave-safe bowl. Heat at 50% power for 30 second increments, stopping to stir, until all of the chocolate is melted.
- Dip the chilled truffles in the candy melts, letting the excess chocolate drip off. Place on lined baking sheet and top with remaining Oreo cookie crumbs. Let the truffles harden completely before serving.
Notes
- Use the classic Oreo cookies rather than the double stuffed version.
- If you don’t have a food processor, you can crush the Oreos in a zip top bag with a rolling pin.
- You can use white chocolate chips instead of the candy melts. Add in a bit of coconut oil to thin out the melted white chocolate if needed.
- Before the chocolate hardens, top with Oreo cookie crumbs or your favorite sprinkles.
- Store in an airtight container in the refrigerator for up to a week.
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