Even simple Oreo cookies can be turned into decadent truffles with a fine white chocolate shell.
A while ago I had seen Heidi from Bits of Sunshine make cake pops from Oreo cookies and even shortbread cookies. That somehow was a revelation to me. I had never thought of using anything but crumbled cake to make cake pops. (And I have to admit, I am not a super huge fan of that mushy texture).
So I just had to try if I like the texture better with cookies – and indeed I do! The consistency is denser and almost chewy and I just LOVED them.
I was in Vietnam at the time I made these and didn’t feel like going on a crazy hunt to find popsicle sticks, so I made truffles instead of pops.
To make the truffles I first crushed the Oreo cookies. I didn’t have a food processor so I put them in a baggie and crushed them with a rolling pin, but it will be much quicker with a food processor. The Oreos should look like fine crumbs.
I mixed the crumbs with 3 tablespoons of sweetened condensed milk, just because I had an open can and because I had seen Heidi do that with shortbread cookie pops. You can be creative with the binder you use. If you have some buttercream, use that or try flavored coffee creamer. Start with 1 tablespoon and add more as needed (it’s always easier to add than to take liquid away:)
Once the mixture resembled cookie dough in its consistency I rolled it into truffles. As a rule of thumb, one Oreo cookie will make about one 1-inch truffle. So 12 Oreos resulted in 12 truffles for me. I placed the truffles on a lined sheet and refrigerated them for about an hour. If you want to speed up the process, you can freeze them for 10 minutes or so.
Then I dipped the truffles in melted white chocolate (a fork is my favorite dipping tool) and drizzled some dark chocolate over the tops. Just because it is so warm in Vietnam, I kept the truffles in the fridge, but the sweetened condensed milk binder hardens quite a bit so I let them sit at room temperature before serving.
- 12 Oreo cookies
- 3 tbsp sweetened condensed milk (or any kind of buttercream)
- 3.5 oz (100 g) white chocolate
- 2 squares dark chocolate for drizzling
- Crush the Oreo cookies in a food processor into fine crumbs. Stir in sweetened condensed milk (or buttercream) until it has a cookie dough-like consistency.
- Roll the mixture into 12 truffles (1 cookies makes 1 truffles) and place on a lined baking sheet. Refrigerate truffles for about 1 hour or freeze for 10 minutes.
- Melt the white chocolate on top of a double boiler or in the microwave. Dip the chilled Oreo truffles into the melted chocolate using a fork or dipping tool. Place back onto the lined baking sheet.
- Melt a little bit of dark chocolate and drizzle over the White Chocolate Oreo Truffles.
- You can keep the truffles in the fridge but bring back to room temperature before serving. Truffles with sweetened condensed milk are quite hard when chilled.
Looking for more truffles or bite-sized snacks?
Chocolate Banana Truffles are a great way to use up an overripe banana.