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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 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!
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.
How to make Oreo Balls
- It’s important that the Oreos are fully ground to a fine crumb, which makes it best to make these in a food processor.
- 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.
- Don’t be afraid to get your hands dirty! It’s important to roll them between your palms to get a cohesive shape.
- 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!
- 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.
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.
BEST Oreo Balls Recipe
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
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.
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
I’m so happy that it worked out! I know I always take it personally when my pictures or recipes are used without credit. I guess they don’t realize how hard bloggers work on them! Anyway, these truffles look wonderful though (and addicting)!
Thanks Anna!
Ok, seriously that is awesome! Well, first off that you were featured in women’s magazine and then again on a news segment. Glad that they realized that they were wrong and finally credited you, seriously what’s wrong with people these days. {but woot woot for blogger power} 🙂
These look amazing and incredibly addictive. I think I would have some issues putting them down!
Totally blogger power! 🙂 Thanks Krista!
I have to go buy Women’s World! You are soooo talented, in baking, writing and photography, and congrats for protecting your ownership of your work! You are getting to be famous. So looking forward to your cookbook! Our church is having a bake sale this weekend, and I am contributing your Maple Walnut Truffles (with full credit to you on the label, “recipe available on “Crazy for Crust”).
You’re so sweet!!! Thank you Laurie!!! xoxo
Those look really good, anything with Oreo is good!!
That’s for sure!
Big fan of Women’s World — because they feature YOU! 🙂 Love your recipes. How unprofessional of that channel. As though they couldn’t have re-clicked to get to the originator of the website. I always click through when I pin stuff because I think recipe roundups aren’t fair. I find the originator and THEN I pin. You guys deserve your just desserts, right (little stupid pun there)? I can’t believe when you called them out, they were like, “neener.” Really unprofessional, glad you got it resolved. Take care and keep up the wonderful, fun work.
Thank you Melissa!!
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