Grocery item goes gourmet

Oreo Truffles made with, you guessed it… oreo cookies. They are super easy to make and even easier to eat. They are crushed oreos blended with cream cheese and then covered in white chocolate. I first tried them when a co-worker made them – even though I had the recipe myself for a while. My original plan was to take these to work tomorrow to return the favor, but they’re already half gone. I don’t know what took me so long to make these, but I’m glad I finally did. I’ll put these right up there with my red velvet cake balls.

Oreo Truffles

Here’s what the cookies should look like when crushed…

No, Not Coffee…

And, here’s what they look like before the chocolate…

Here’s the bark that I use (except imagine it in white chocolate)

Oreo Truffles

Oreo Truffles

1 package oreo cookies (divided… use cookie including the cream center)
1 8oz. package cream cheese (softened)
white chocolate bark

1. Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later.
2. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration. (I usually eat mine before they make it to this stage.)
5. Once dry, refrigerate and enjoy!

Makes about 36 truffles.

Notes: I used a small cookie cutter to push the mixture through for the heart shaped truffles. Also, it helps to freeze the uncoated balls for a few minutes to keep the mixture from starting to fall apart in the melted chocolate. If this becomes a problem, dip them in the chocolate, let dry and then dip again. They are also good dipped in regular milk chocolate bark. And for an extra twist, use the mint oreo sandwich cookies.

Recipe amended from Kraft Food & Family Fall 2006.

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417 comments on “Grocery item goes gourmet”

  1. Hi
    Just made these Oreo truffles but found the packet of Oreos wasn’t anywhere near enough, so added another pack. Think they’re ok now.
    What’s the weight of your pack.
    We have a feeble 154g in our standard pack here in the UK?.

    Debbie xx

  2. For another twist…. try them using Girl Scout Thin Mint cookies…. Oreos or Thin Mints, they never last long around here

  3. hello!

    My cake pops were a total failure : ( The cookie dough was too liquid. I made the dough, refrigerated, made balls, refrigerated, put sticks with a little bit of chocolate, refrigerated and started putting them to the chocolate bath.
    They completely fall down! Got too warm from the chocolate and just flooded my fridge!
    What could I make wrong? Too much cream? I used Philadelphia cream cheese.

    Thank you for your help!

  4. Thanks for sharing your recipie. I have a question wouls this also work with the wilton melting candy. I brought that and some nautical molds and i wanted to had some flavor to the melting candy and my first thought was crushed oreos.

  5. Hi dear!

    The recipe mentions, 1 package oreo cookies. I am located in Singapore. There are 3 types of packaging which OREOS come in. The ones with 3 pieces inside, the ones which is in a roll and the one that has lots in a box. Your packaging has how many pieces?

  6. does this work with nondairy cream cheese?

  7. I am a little confused what you mean when you say 1 “package” of Oreos? Oreos come in may different size packages. I realize you don’t mean a sleeve, just don’t know what you do mean lol.

  8. Hello, I need help really quickly because I am making these for Sunday… I have Oreo cookies crumbs, so how much cookie crumbs and cream cheese do I mix together? HELP!!

  9. Do I keep the icing in the cookies because when I look at the mixture, it looks dry when crushed, sorry, I’m a beginner and this would be my first time and what kind of chocolate do I dip my truffles into because I’m from Quebec and we don’t have the same products as you… are the Wilton products okay? Thank you. Love your website.

  10. Angela – Hello,I made these a little while ago and had a big polrbem with them sticking to the paper. I had to throw the whole first batch away because the paper stuck so bad. I’ve made a lot of cupcakes and this is the first time I’ve had that polrbem. I made a second batch and sprayed my paper liners with pam and it helped a little but not a lot. Other than that, the cupcakes were delicious!!!! Does anybody know what I would be doing wrong that they would be sticking like that?July 11, 2011 12:49 pm[]Annie Reply:July 11th, 2011 at 3:34 pmI’m not sure what the polrbem is because it hasn’t happened to me and I have made these cupcakes several times. I think it may just be the nature of a cake with all egg whites, being stickier. I think other readers have encountered this as well but beyond spraying your liners, I don’t know what else to suggest. Maybe add an egg yolk to the recipe?[]Annie Reply:July 11th, 2011 at 3:37 pmI’m not sure what to tell you because I have made these several times and have not had that polrbem myself. However, some other readers have mentioned this as well. I think it may just be the nature of this cake, being stickier because it uses only egg whites. Beyond spraying your liners, I’m not sure what else to suggest. Maybe add an egg yolk to the batter?[]Beth Reply:July 13th, 2011 at 8:50 amWhat type of liners do you use? They seem to come out perfect with out looking greasy after cupcakes look delish![]Annie Reply:July 13th, 2011 at 11:47 amPlease see the FAQ page.[]Angela Reply:July 14th, 2011 at 12:42 pmI will have to try adding a yolk. Thank you so much for your reply. They are still delicious, even with a little bit of paper stuck to them haha. By far my favorite!! Thanks for the recipe []

  11. These are a favourite among my family and friends but instead of sprinkling crushed orris on them, I crush candy canes and sprinkle them over the top before the chocolate dries. YUM!

  12. Oreo just came out with LEMON Oreos so I’m doing this recipe with those. I’m so stoked!

  13. Are you hiring? I would be glad to be the one to take a bite of your goodies for the pictures. Technically you wouldn’t even have to pay me. I’d be happy to volunteer… :)

  14. You can use the chips instead of dipping chocolate or bark; just temper the chocolate or the easy way of melting it in the microwave and adding a Tlbsp of crisco or shorting

  15. Hey, just found this blog and you are so awesome.

    I’m planning to make those, and is there a good substitute for cream cheese? Any suggestions that gives the similar texture and tastes fine with cookies is good.

  16. I also tried these from a coworker and forgot all about them till now! They are amazingly addicting and I think I will try mine as cake pops so they will be easier to dip

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