Simply sweet. That’s what I love most about this recipe. You’ll never believe these Oreo Truffles only have 3 ingredients: Oreos, cream cheese and milk chocolate. And they could not be simpler to make. Crush the Oreos. Mix with the cream cheese. Form into cookie balls. Dip in chocolate. And dig in! It’s honestly that easy. I originally made these for Valentine’s Day, but you can top with different colored sprinkles or melting chocolate to theme them for whatever holiday you’re whipping them up for. If you’re looking for an easy St. Patrick’s Day recipe, this is a definite crowd pleaser!
I’ve been having a bit of baker’s block lately. I don’t know exactly why, but I just can’t seem to come up with new recipe ideas that get me excited. Maybe it’s a result of trying to maintain healthier habits with the New Year, so whipping up a batch of cookies on a Saturday morning right after a spin class seems a bit counter productive. Or maybe it’s the fact I’ve already taken over 16 flights this new year and I’m old and tired. Either way, when I’m struggling to find inspiration for a new recipe, one thing that always works for me is to go back to the basics.
Sometimes I start getting too crazy with ingredient combinations, so I started thinking back to my go-to recipes that I’ve been making for years. I was surprised these Oreo Truffles weren’t already on the blog because I’ve definitely made them a number of times over the past few years on different occasions. Also because I just love Oreos. Oreos are my kryptonite. I can’t have them in my house unless I plan to bake with them immediately, otherwise it’s like you blink once and an entire sleeve has magically disappeared … into your stomach.
Having a food processor makes this recipe super easy, but you can also make your own Oreo crumbs by crushing them in zip loc bags with a rolling pin. I use a hand-mixer to combine the cream cheese and cookie crumbs, but a wooden spoon with some elbow grease works just as well. I’m not a huge fan of melting chocolate for a recipe like this, because I like the taste of quality milk chocolate, like Ghirardelli – but you can use whatever chocolate you like.
I had a little leftover at the end, so dipped some strawberries that I had in the fridge in the extra chocolate for a late night treat. Wilton also had these cute red or pink melting chocolate packets in the Valentine’s aisle at Target, which I used to drizzle on top for a little extra flare. If you’re making these for St. Patrick’s Day, they have green melting chocolate drizzle packs too. Enjoy!
Yield: 36 Truffles
Prep Time: 30 Minutes
Cook Time: Chill 1 Hour
Total Time: 1 Hour 30 Minutes
- 36 Oreos
- 1 8-ounce package of cream cheese, softened
- 16 ounces high-quality milk chocolate
- Blend the Oreos in a food processor until they are fine crumbs. If you don't have a food processor, you can put the Oreos in a double zip-loc bag and roll with a rolling pin until finely crushed.
- Mix the Oreo crumbs with softened cream cheese in a large mixing bowl, until the cream cheese is fully incorporated. Use a medium cookie scoop to roll even-size balls, and place on a parchment-lined baking sheet. Freeze for at least 30 minutes before dipping in the chocolate.
- Melt the milk chocolate over a double boiler or in the microwave, stopping to stir at least every 25 seconds until smooth.
- Use two forks to dip each ball in the chocolate and evenly coat. Tap the excess chocolate off before putting on the parchment paper to set. At this point you can add sprinkles or Oreo crumbs as a topping.
- Refrigerate or freeze for at least 1 hour, or until firm. You can drizzle another color of melting chocolate on top for decoration at this point. Enjoy!