Even simple Oreo cookies can be turned into decadent truffles with a fine white chocolate shell. These are made without cream cheese, using sweetened condensed milk or buttercream frosting in the filling instead.
About These White Chocolate Oreo Truffles
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 to see if I like the texture better with cookies - and indeed I do! The consistency is denser and almost chewy, and I just LOVED them. When I say I “had” to “try” to see if I liked the texture better, it also had to do with the fact that, as we all know, I LOVE chocolate and, well, this was just another excuse to eat more chocolate!
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.
Oreo Truffles Ingredients and Options
1. Oreo cookies - I used regular Oreos. Already crushed Oreo cookie crumbs work well too. Other store-bought or homemade crunchy cookies can be substituted
2. Binder - choose between cream cheese, sweetened condensed milk, or any buttercream
3. Chocolate for coating - bars, chips, or melting wafers. Any flavor chocolate works, but I like to use white chocolate for the shell because of the nice contrast it makes to the dark Oreo truffle inside. Then I use a few melted dark chocolate chips to create a drizzle on top.
How to Make White Chocolate Oreo Truffles
1. To make the truffles I first crushed the Oreo cookies. This is quickly done in a food processor. The Oreos should look like fine crumbs. Without a food processor you can place the cookies in a baggie and crushed them with a rolling pin.
Making the Truffle Mixture
2. Mix the cookie crumbs with 3 tablespoons of sweetened condensed milk. If you used a food processor this can be done in there too. Otherwise stir them together with a spoon, or use an electric mixer or stand mixer with paddle attachment for this step.
You can be creative with the binder you use. If you have some buttercream, use that or try different flavors of coffee creamer. Start with 1 tablespoon and add more as needed (it’s always easier to add than to take liquid away). Some also like to use softened cream cheese as binder.
3. Once combined the mixture should resemble cookie dough in its consistency. You can use a small cookie scoop to divide the mix into truffles. As a rule of thumb, one Oreo cookie will make about one 1-inch ball. So, 12 Oreos resulted in 12 truffles for me.
4. Roll each portion between your hand until round.
5. Place the truffles on a plate or baking sheet and put them in the refrigerator for about an hour. If you want to speed up the process, you can place them in the freezer for 10 minutes.
Dipping the Truffles
6. Then dip the chilled truffles in melted white chocolate (a fork is my favorite dipping tool). You can use any chocolate you like such as baking chocolate, a chocolate bar, chocolate chips, or even candy melts but a higher quality white chocolate will yield the best results.
7. Then set the coated Oreo truffles down on a parchment lined baking sheet.
8. Optionally, melt some dark or semi-sweet chocolate chips and drizzle them over the white chocolate coated truffles.
For dipping the Oreo cookie balls, using a deeper bowl or glass with limited width is ideal, as it will allow the chocolate to have more depth and make it easier to dip and coat the truffles. Any excess chocolate can be reserved in the fridge for another day, and then melted to reuse.
You could also spread it on a parchment paper lined baking sheet and sprinkle it with toasted almonds for a homemade almond bark or with some peanuts and a drizzle of melted peanut butter for a white chocolate peanut bark.
Serving and Storing the Truffles
Just because it is so warm in Vietnam, I kept the truffles in the fridge in an airtight container, but the sweetened condensed milk binder hardens quite a bit. Therefore, I let them sit at room temperature for a short time before serving them.
After making these Oreo balls and looking back at the pictures, not only do they taste great—they look great! They’d probably be great holiday treats your next party. These Oreo truffle balls also make a wonderful gift. Simply place the truffles in a pretty container, like Christmas cookie tins, lined with parchment or a paper doily, to have as a beautiful gift for family or friends.
If you tried out this recipe, what did you think? Did you make any changes? Share your thoughts and pictures with me!
Original Images from 2013
Oreo Cookie Truffles
- 12 Oreo cookies or 1 cup Oreo crumbs
- 3 tablespoon sweetened condensed milk or buttercream or cream cheese
- 3.5 oz white chocolate bars, wafers, or chocolate chips
- 2 tablespoon dark chocolate chips or a couple squares (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. Place truffles in the fridge 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.
Pin for later?
Looking for more truffles or bite-sized snacks?
Chocolate Banana Truffles are a great way to use up an overripe banana.
Oreo balls should typically be stored in the refrigerator to maintain their shape and texture, especially if the binder used is sweetened condensed milk, which tends to harden when chilled. Storing them in an airtight container helps preserve their freshness.
If the truffle mixture is too soft to roll into balls, you can refrigerate it for a bit longer to firm it up. Additionally, adjusting the ratio of the binder can help achieve the desired consistency. Adding more crushed cookies or a thicker binder can make the mixture less sticky and easier to handle.
Oreo balls generally need to be refrigerated for at least an hour to set properly before dipping them in the chocolate coating. For a quicker chilling process, placing them in the freezer for around 10 minutes can help solidify the truffle mixture.
Oreo balls may crack if the truffle mixture is too dry or if it hasn't been chilled for a sufficient amount of time. Ensuring the right balance of binder and cookie crumbs and allowing the mixture to firm up adequately in the refrigerator before dipping can prevent cracking.
Additionally, gently handling the truffles during the dipping process can help maintain their structural integrity.