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How to Make Quick & Easy Oreo Truffles

Updated on February 26, 2010

These truffles are super easy to make and are always a crowd pleaser! There are many different variations that I have come up with over the years. Feel free to experiment and find your own!

The Basic Chocolate Oreo Truffle-


  • 1 package (1 lb., 2 oz) Oreo cookies (regular or Double stuffed).
  • 1 (8 ounce) package of cream cheese (Philadelphia brand preferred). Avoid fat free because it can alter the texture/taste of the truffles.
  • 1 lbs semi-sweet or milk chocolate chips (Hershey's brand preferred).

Mint Chocolate Variation

  • Substitute regular Oreos for Mint Chocolate Oreos

  • Substitute Milk or Semi-Sweet Chocolate for Hershey's Mint Chocolate

Suggested Decoration: Oreo Crumbles

Double Chocolate Variation

  • Substitute regular Oreos for Double Chocolate Oreos (chocolate cookie and filling)

Suggested Decoration: White Chocolate Drizzle

The Directions:

  1. Crush the Oreo cookies (cream and all) into very fine crumbs. If you have a small blender (I use the Magic Bullet), you can pre-crumble the cookies by hand or with a meat cleaver, and then finish with the blender for finer, more even crumbs.
  2. Mix together 3 cups of the crumb mixture and the cream cheese until you get a consistent color and texture. For better results, refrigerate mixture for 30 minutes to 1 hour and then mix again. This makes a much smoother filling.
  3. Shape the filling into 40-45 balls (about 1" each). Make sure they are even and as round as possible, and then refrigerate for another 30 minutes to 1 hour.
  4. Melt the chocolate & dip each ball into the chocolate using 2 spoons or forks and place on a cookie sheet covered in wax paper. Make sure they are evenly covered. Keep them refrigerated until right before you are ready to dip them. If they become warm, they will soften and can break off and ruin the texture of the melted chocolate.
  5. You can sprinkle the extra crumbs or nuts over the truffles at this time for decoration and then refrigerate for 1 hour or until the chocolate has completely hardened. If you plan on decorating the truffles with drizzled chocolate instead, refrigerate the truffles first, and then drizzle the chocolate.
  6. Store the truffles refrigerated in a tightly sealed container. Remove from the fridge 15 minutes before serving. Do not leave unrefrigerated for long periods of time, or the filling will separate.


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    • Hendrika profile image

      Hendrika 6 years ago from Pretoria, South Africa

      I think this is a very good recipe for a tasty treat. I'm sure it is rather rich, but all tasty stuff are. I believe you when you say the cheese must not be low fat as your truffles will be much harder then.