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.
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.