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Oreo Truffles (or Oreo balls) are an easy 3 ingredient recipe. They’re the most delicious truffle you’ll ever make! They’re no bake, rich chocolate truffle balls everyone loves.

oreo truffles mixed in a white bowl


Oreo Cookie Balls are a sweet truffle recipe – they’re made with just 3 main ingredients and they’re SO good. Skip traditional ganache truffles and make these instead! I first had this Oreo Ball Recipe at a Christmas party about 15 years ago and I’ve loved them ever since.

They’re really easy to make with a food processor and you can dip them in any flavor chocolate or candy melt you like. I love using milk chocolate or white chocolate, or adding peanut butter to the white chocolate to make peanut butter Oreo truffles! I’ve even made Nutella Truffles this way.

No matter how you make them, they’ll be the perfect holiday treat for any special day – especially Christmas and Valentine’s Day!

ingredients in oreo truffles

Just 3 Ingredients

  • Oreo Cookies – use regular (not Double Stuff).
  • Cream cheese – Make sure it’s softened. Only use full fat cream cheese – don’t use low or fat-free cream cheese.
  • Melting Wafers – Use Candiquik, Almond Bark, and/or Ghiradelli Candy Melts, you can find these in any regular grocery store and they work so much better than melted chocolate chips.

Click to see the recipe card below for full ingredients & instructions!

food processor with Oreos and cream cheese.
food processor with blended Oreos and cream cheese.
Oreo balls on cookie sheet.
Oreo ball in bowl of melted white chocolate.
Oreo ball being dipped in bowl of melted white chocolate.

How to make Oreo Balls

  1. It’s important that the Oreos are fully ground to a fine crumb, which makes it best to make these in a food processor.
  2. Once you add the cream cheese the mixture will be thick. Then scoop 1-inch balls with a cookie scoop so they’re all the same size.
  3. Don’t be afraid to get your hands dirty! It’s important to roll them between your palms to get a cohesive shape.
  4. Popping those babies in the fridge for a bit helps them firm up, making dipping a whole lot easier and less messy. Learn how to dip truffles the easy way!
  5. Sprinkles, sprinkles, and more sprinkles! (Or crushed Oreos, or candy canes, or whatever your heart desires!) This is your chance to let your creativity shine! Go wild with the toppings and make those Oreo balls your own.
oreo truffles laid out on a pan

Storing and Freezing

  • These are great for making ahead – you can store these in an airtight container in the refrigerator for up to 1 week.
  • You can freeze Oreo Truffles, they just might get a little cloudy when defrosting. To reduce the changes of cloudy chocolate, make sure to use melts not chocolate chips.
half of a oreo truffle on top of stacked oreo

Expert Tips

  • You do not have to remove the cream from the Oreos, that’s why we’re using a food processor. The cream also helps make the gooey truffle.
  • Dipping Tip: Heat an electric griddle to 200°F and line it with a kitchen towel. Place your bowl of melted candy on the griddle so it stays melted during dipping. Dip each truffle in the candy and tap off the excess chocolate. I use a spoon to coat the candy, then I place the truffle on a fork and tap off the dripping candy. Use a toothpick to carefully transfer the truffle from the fork back to the cookie sheet. Repeat with all the truffles. Watch my video on how to dip truffles without crying!
  • Make sure you decorate your oreo truffle balls right after you dip them when they are still wet. If they happen to dry fast before you have the chance to decorate them, dip them a second time so the toppings will stick. Or just make a drizzle on top after they’ve dried.
  • If your chocolate gives you a hard time while melting, add some vegetable oil or coconut oil to help it melt.
oreo truffles mixed in a white bowl

BEST Oreo Balls Recipe

4.88 from 8 votes
Oreo Truffles are the perfect easy no bake recipe with just 3 ingredients! You can coat these in chocolate, white chocolate, or peanut butter chocolate! This is the perfect candy recipe for the holidays.

Recipe Video

Prep Time 15 minutes
Dipping & Chilling Time 1 hour
Total Time 1 hour 15 minutes
Yield 36 Truffles
Serving Size 1 truffle
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Ingredients
 

  • 1 (14 ounce package) Oreo Cookies (about 36 cookies)
  • 8 ounces (226g) cream cheese
  • 16 ounces candy melts see note
  • 2 tablespoons (34g) creamy peanut butter optional, see note
  • Sprinkles or additional crushed cookies for garnish

Instructions

  • Place Oreos and cream cheese in the bowl of a food processor. Run the processor until the mixture comes together. This took mine about 1-2 minutes. You do not need to take the cream out of the cookies!
  • Scoop 1 tablespoon sized balls, roll them between your palms, and place them on a wax paper lined cookie sheet. Chill while you prepare your candy.
  • For regular chocolate covered truffles: Melt chocolate according to package directions. I like to heat mine in 30-60 second increments, stirring between each, until it's melted and smooth.
  • For peanut butter coated truffles: Melt chocolate according to package directions. Halfway through melting, add the peanut butter to the bowl. Stir often, until smooth. (I heated mine for about 1 1/2 minutes on HIGH, stirring every 30 seconds and adding the peanut butter after 45 seconds.)
  • Tip: heat an electric griddle to 200°F and line it with a kitchen towel. Place your bowl of melted candy on the griddle so it stays melted during dipping.
  • Dip each truffle in the candy and tap off the excess. I use a spoon to coat the candy, then I place the truffle on a fork and tap off the dripping candy. Use a toothpick to carefully transfer the truffle from the fork back to the cookie sheet. Repeat with all the truffles.
  • Second dipping: only needed if you don't like the way the dark truffle looks through the white chocolate. If it’s cool in your house and the truffles have hardened by the time you dip them all, re-dip immediately. If they’re still wet, chill until hardened, then do the second dipping. We’re double dipping because the dark truffle shows through the light coating. The second dip is optional.
  • Decorate with sprinkles while still wet. Chill until set.
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Recipe Notes

Candy Melts: use melts that you find in the baking aisle (not chocolate chips) for best results. Usually you can find Candiquik, Almond Bark, and/or Ghiradelli Candy Melts in the regular grocery store.
Store in the refrigerator for up to 1 week or freeze for up to 2 months.

Recipe Nutrition

Serving: 1truffle | Calories: 55kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 30mg | Potassium: 14mg | Fiber: 1g | Sugar: 4g | Vitamin A: 85IU | Calcium: 7mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.88 from 8 votes (6 ratings without comment)

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51 Comments

  2. Hi Dorothy, I’m confused. You state that low fat cream cheese is okay to use. Further down, you state NOT to use low fat or fat free cream cheese. Is it okay or not okay?

    Reply

  3. Made them for Christmas. Rave reviews from everyone. We liked them with white chocolate. Excellent recipe. Keeping for next year

    Reply

  4. It’s been several years since I’ve made chocolate truffles, so thank you for your idea of how to dip with ease. 🙂

    Reply