Oreo Truffles


These are a must have at my house around Christmas time. Okay, well, for any occasion, really. I’ve heard these little confections called many names including “Oreo Balls” and “Crack Balls.” However, “Oreo Truffles” just sounds the most appealing to me. Although, I can totally understand the “Crack Balls” name. These things are pretty addictive. Whatever you want to call them, we can all call them freaking delicious.


  • 1 package of Oreos (any flavor you want – peanut butter is our favorite)
  • 1 (8 ounce) block of cream cheese, room temperature
  • 1 (1 pound) bag of milk chocolate chips
  • Sprinkles or any other topping, if desired

You’ll also need plenty of toothpicks.


  • Crush the Oreos (the whole cookies – filling and all) finely in a food processor or blender. You want a sand-like texture.
  • Mix the crushed Oreos with the cream cheese in a stand mixer (or you can use a handheld beater. You can try this by hand, but it will take some time and a lot of arm strength to mix completely.) This will be your truffle filling.
  • Place the filling in the fridge for about 15 minutes to set.
  • Make 1-inch sized, smooth balls out of the filling by rolling them out in your hands.
  • Place the balls of filling on a cookie sheet lined with wax paper.
  • Place a toothpick into each ball.
  • Place in the freezer for at least 15 minutes to harden.
  • Melt the chocolate chips and stir until smooth. (I like to use a small crock pot for this step. It keeps the chocolate melted so you don’t have to keep placing it back into the microwave or on the stove.)
  • Remove the filling balls from the freezer, hold them by the toothpick, and dip each ball into the melted chocolate, making sure to coat on all sides. Tap or shake gently to let any excess chocolate drip off, and place back on the wax paper. Leave the toothpick in place.
  • Place them back into the freezer to set the chocolate shell completely.
  • Remove from the freezer and remove the toothpicks.
  • Dip the tops into the melted chocolate to seal the toothpick hole.
  • Decorate the tops while still wet if desired.
  • Once completely dry, store these in the fridge in a sealed container or wrapped in plastic.

This recipe makes roughly between 40-45 truffles. Make sure not to keep them out of the fridge for longer than an hour or so. They do start to melt after a while, and since they have cream cheese in them, they need to be refrigerated.

You can also dip these in dark chocolate, semi-sweet chocolate, or white chocolate. Be warned that white chocolate is the hardest type of chocolate to melt. It burns extremely easily. Probably because it isn’t really chocolate at all, but I digress. I have ruined many batches of white chocolate chips. The good ones. The expensive ones. The Ghiradelli brand. My heart broke every time. So now, I only use regular milk, semi-sweet, or dark chocolate chips. You can also use vanilla or chocolate almond bark. It sets faster and won’t melt after setting as easily as the chocolate chip coating, but it lacks that rich, chocolatey flavor in my opinion.

One of the best parts about this recipe, other than the nom factor, is that it’s no-bake. Also, you can decorate these to fit any occasion. You can reserve just a bit of crushed cookies for topping, use colored sprinkles, drizzle them with a contrasting chocolate color, or just leave them plain. No matter how you choose to decorate them (or not), they will be a huge hit. Be warned though, once you make them, you will be expected to bring them to any get-together from that time on.

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