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+ servings
a stack of chocolate Oreo truffles with one bitten into

Oreo Truffles

Course cake, candy, Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 0 minutes
freeze time 15 minutes
Total Time 40 minutes
Servings 25 truffles
Calories 142kcal
Author Dina



  • Start off by placing 36 Oreos (including the filling) into a food processor. Place the lid on, then pulse a few times at high speed or until the Oreos are crushed up to a very fine crumb.
  • Then add 6 ounces of softened cream cheese into the food processor. Mix on high speed again, until the cream cheese and Oreos are well combined. It should resemble a chocolate cookie dough texture once it's well mixed.
  • Remove the blade from the food processor and transfer the oil truffle mixture into a bowl. Now use a medium-sized cookie scoop or a cake baller to scoop out even amounts of Oreo mixture. Then please it into your hand and roll it out to a ball.
  • Then transfer to a baking sheet lined with parchment paper. Once all of the Oreo truffles are shaped, transfer them to the freezer and freeze them for 15 minutes.
  • In the meantime please 10 ounces of chocolate candy melts into a microwave-safe bowl and melt the chocolate in 20-second intervals with mixing in between.
  • After the chocolate candy coating is thoroughly melted, begin covering the Oreo truffles in the candy coating.
  • I find that the best way to do this is by placing a small amount of melted candy melts onto the thickest part of a butter knife, then placing one Oreo truffle on top of the blob of chocolate (to help hold it in place). Then use a small spoon to scoop melted chocolate over the truffle. Once the truffle is fully coated in chocolate, slide it onto a wax paper-lined baking sheet using another butter knife. Continue doing this with all of the Oreo truffles.
  • Once the Oreo truffles are set, melt 5 ounces of white candy melts into a bowl and then pour into a disposable pastry bag and snip off a small part of the end. Then drizzle the melted white candy melts over the Oreo truffles. Let them set for about 20 minutes before serving.



  • If you don’t' have a food processor, you can crush up the Oreos by placing them in a gallon-sized ziplock bag and beating them with a rolling pin. Then whip the cream cheese in a bowl with an electric hand mixer and then mix in the crushed Oreos.
  • If your candy melts are too thick, you can thin them out with 1-2 teaspoons of coconut oil.
  • Make these in advance up until the final step of decorating. Then keep them in an airtight container in the fridge for up to 4 weeks or freeze for up to 2 months.


Calories: 142kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 109mg | Potassium: 47mg | Fiber: 1g | Sugar: 12g | Vitamin A: 92IU | Calcium: 10mg | Iron: 2mg