Decadent, velvety, and incredibly easy, these 3-ingredient Oreo Truffles are the ultimate no-bake treat. Perfect for holidays, parties, or a simple weekend project, these bite-sized delights feature a rich cookie-cream center coated in a crisp chocolate shell.
36 Oreo cookies (original, not Double Stuf)
8 oz package cream cheese (softened to room temperature)
16 oz chocolate candy melts or almond bark
3 additional Oreo cookies (crushed for topping)
Line a large baking sheet with parchment or wax paper to prevent sticking.
Place 36 Oreos into a food processor and pulse until they become fine, uniform crumbs.
Add the softened cream cheese to the food processor and pulse in short bursts until the mixture forms a cohesive dough.
Scoop about 1 tablespoon of the mixture at a time and roll between your palms to form 1-inch balls.
Place the balls on the prepared baking sheet and freeze for 15 minutes to firm up.
Melt the chocolate candy melts in the microwave in 30-second intervals, stirring until smooth.
Remove truffles from the freezer. Use a fork or spoon to dip each ball into the chocolate, tapping off the excess.
Place back on the parchment paper and immediately sprinkle with crushed Oreos.
Allow the chocolate to set completely at room temperature or in the fridge before serving.
• DO NOT use Double Stuf Oreos; the ratio of cream to cookie will make the truffles too mushy.
• Make sure the cream cheese is fully softened to avoid white lumps in your truffle center.
• For the Peppermint Version: Mix 1.5 tsp peppermint extract into the cream cheese before adding cookie crumbs.
Find it online: https://thecozycuppa.com/3-ingredient-oreo-truffles/