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–+ servings

Oreo Truffles

Prep Time 1 hour 30 minutes
Servings 24


  • 1 package (14.3 ounces) OREO cookies, divided
  • 1 block (8 ounces) cream cheese, softened
  • 1 bag (10 ounces) Ghirardelli chocolate melting wafers (or chocolate candy coating)
  • 1 bag (10 ounces) Ghirardelli white chocolate melting wafers (or white chocolate candy coating)


  • Place OREO cookies in a food processor. Pulse until cookies become fine crumbs. (If you don't have a food processor place cookies in a large zip-lock bag, seal shut and pound with a rolling pin)
  • Remove 1/4 cup of the cookie crumbs and set aside. Place all the remaining cookie crumbs in a large bowl. Add the cream cheese and stir with a spatula until combined and smooth.
    Roll mixture into 24 one-inch balls. Place balls on a parchment paper lined baking sheet and set in freezer to set for one hour.
  • Heat the melting wafers, in separate bowls, in the microwave, according to package directions. Dip half of the chilled OREO balls into the chocolate and the other half into the white chocolate. Let excess drip off. Immediately sprinkle tops with the reserved cookie crumbs.
  • Place balls onto another parchment lined baking sheet. Let truffles set completely before serving.
    Store leftover truffles in the refrigerator.


Yields: 24 truffles