Love Oreo balls but hate the messy process of dipping them in chocolate? Make these Oreo truffles instead! The melted chocolate is blended into the dough, and the truffles are delicately rolled in crumbs, giving them a firm chocolate truffle texture without the fuss!
Why I Love These Oreo Truffles
- No dipping! Instead of dipping them in chocolate (which can get messy!), we're rolling them in Oreo crumbs!
- Truffle texture: These taste like a traditional Oreo ball but we're adding the melted chocolate inside the mixture, which once chilled, give them a firmer chocolate truffle texture.
- Filled with marshmallow fluff: To make them resemble Little Debbie cupcakes, we're piping marshmallow fluff inside the ball for a sweet surprise in every bite.
Ingredient Notes
- Oreos: you just need a family-size pack of Oreos for this!
- Cream cheese: I recommend a full fat cream cheese for these so that they are firm and not too soft.
- Chocolate melting wafers: I like using Aldi melting wafers since they melt easily & also firm back up well for the truffle texture. You can also use chocolate chips for this or a flavorful almond bark (I just don't love the flavor of most chocolate almond bark, as I feel it doesn't actually taste chocolate).
- Marshmallow fluff: You just need one tub of this. While this is also optional, it does make for a fun switchup from regular Oreo balls!
- White melting wafers: I use Aldi white melting wafers to pipe on the swirl. Again, totally optional, but super cute!
- Peppermint extract: totally optional but yummy if you want to make them have a more festive flavor!
Make it gluten-free! Use gluten-free Oreos to make these gluten-free! As always, be sure to check the compliance of all ingredients.
Watch me make these on Tiktok!
How to Make Oreo Truffles:
You can make these with or without the marshmallow filling and added decorating on top!
Step 1: Make Filling
- In a food processor, blend 1 package of Oreo cookies to fine crumbs. Remove ½ cup crumbs, scoop into a plastic ziploc bag, and set aside.
- To the food processor, add cream cheese (8-ounces). Pulse with the crumbs until blended.
Step 2: Melt Chocolate & Combine
- Melt dark chocolate wafers (½ cup) in the microwave according to package instructions. Allow to cool for 10 minutes, or until no longer hot to the touch.
- Pour cooled melted chocolate into the food processor containing the Oreo mixture and blend until smooth.
Tip: For a peppermint version, add ⅛ teaspoon peppermint extract into the chocolate.
Step 3: Scoop & Freeze
Transfer the Oreo mixture to a bowl, cover with plastic wrap, and freeze for 15-30 minutes, or until slightly firm. You need it firm so that they can easily be scooped into balls.
Scoop into heaping 1-tablespoon-sized scoops and place on parchment-covered tray. Freeze again for 10-15 minutes, or until firm enough to roll into balls.
Tip: I like to scoop them a little more than a tablespoon so that when they are filled, they fill the liner and look like a little cupcake.
Step 4: Fill With Marshmallow Fluff
Remove from freezer and roll into balls. Gently flatten each one, pipe around 1 teaspoon of marshmallow fluff into the center, then cover with the dough. Roll into a smooth ball.
Tip: Do your best to cover all the marshmallow fluff. If any leaks out, scrape it away and patch up the hole with a little more Oreo mixture.
Step 5: Roll into Crumbs
Toss balls into the ziploc bag of reserved ½ cup Oreo crumbs and coat until smooth. Place in mini muffin liner.
Step 6: Decorate
Melt white melting wafers, pour in a piping bag, and pipe swirls on top. Refrigerate or freeze until ready to serve.
Tip: If you mess up the swirl, let it harden and then just peel it off the top. If the crumbs got messed up, simply toss in crumbs again and redo.
Tips & Variations
- Scoop them big: I like to scoop them a little more than a tablespoon so that when they are filled, they fill the liner and look like a little cupcake.
- Substitute the cream cheese: If you need to take these somewhere where they need to sit out for more than 2 hours, or if you plan to mail them, you can substitute the cream cheese for ¼ cup sweetened condensed milk.
- Add peppermint: I added ⅛ teaspoon of peppermint extract to the melted chocolate to infuse these with a peppermint flavor for Christmas.
Storage & Freezing
- Storage: Because these contain cream cheese, you need to keep them chilled until ready to serve. For both refrigerating and freezing, wait to place them in the cupcake liner until ready to serve. This will prevent any oils from soaking through the bottom.
- Freezing: You can freeze the scoop balls but I recommend waiting to fill and roll them into crumbs until after thawing.
Frequently Asked Questions:
Because they contain cream cheese, you'll want to keep them chilled until ready to serve. I typically recommend only keeping them out at room temperature for 1-2 hours.
If you need to keep them out longer, you can substitute the cream cheese for ¼ cup sweetened condensed milk.
I used Wilton mini cupcake liners for these! They would also be super cute in a colored or patterned liner.
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Oreo Truffles (no dipping required!)
Ingredients
⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- In a food processor, blend 48 Oreo cookies (i.e. 18-ounce family size package) to fine crumbs. Remove ½ cup[/adjustable] of the crumbs, scoop into a plastic ziploc bag, and set aside.
- To the food processor, add 8 ounces cream cheese. Pulse with the crumbs until blended.
- Melt ½ cup dark chocolate melting wafers, almond bark, or chocolate chips in the microwave according to package instructions. Allow to cool for 10 minutes, or until no longer hot to the touch.Optional: For a peppermint version, add ⅛ teaspoon peppermint extract into the chocolate.
- Pour cooled melted chocolate into the food processor containing the Oreo mixture and blend until smooth.
- Transfer the Oreo mixture to a bowl, cover with plastic wrap, and freeze for 15-30 minutes, or until slightly firm. You need it firm so that they can easily be scooped into balls.
- Scoop into heaping 1-tablespoon-sized scoops and place on parchment-covered tray. Freeze again for 10-15 minutes, or until firm enough to roll into balls.
- Remove from freezer and roll into balls. Gently flatten each one, pipe around 1 teaspoon of marshmallow fluff into the center, then cover with the dough. Roll into a smooth ball.
- Toss balls into the ziploc bag of reserved ½ cup Oreo crumbs and coat until smooth. Place in mini muffin liners.
- Melt ½ cup white chocolate wafers, almond bark, or white chocolate chips and pour in a piping bag, and pipe swirls on top.
- Refrigerate or freeze until ready to serve.
Did you make this?
I'd LOVE to hear your thoughts! Leave a review & photo of your creation and be sure to mention @DesignEatRepeat or tag #DesignEatRepeat on Instagram!Save this recipe!
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These were so simple to make and my family loved them on Christmas! They were so easy that my 5 year old did a lot of the baking for them!
So happy to hear you and the fam enjoyed this recipe, Jordan! Thank you so much for leaving a review!
I love a treat I don’t have to dip in chocolate! These were so good!
Tremendous
Thank you so much for leaving a review, Aaron!
Really like this and so far family loves the Oreo truffles. No dipping was nice!
I made this as part of the Baking Challenge and I love Oreo anything so I was really excited to try this. I used the sweetened condensed milk option to avoid the need for refrigeration and wow! These come together so easily and I am happy they don't need to be dipped in chocolate. Super cute addition to my cookie tray this year!