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oreo balls without dipping in chocolate; rolled in crumbs

Oreo Truffles (no dipping required!)

Skip the messy dipping and make these Oreo truffles instead! With melted chocolate inside the mixture, these have a firm chocolate truffle texture.
Course Dessert
Cuisine Easy Snack
Prep Time 1 hour
Total Time 1 hour
Servings 32 balls
Calories 143kcal


  • 48 Oreo cookies (i.e. 18-ounce family size package) divided
  • 8 ounces cream cheese or ¼ cup sweetened condensed milk, if they need to sit at room temperature for a while
  • ½ cup dark chocolate melting wafers, almond bark, or chocolate chips
  • teaspoon peppermint extract optional!
  • 7 ounce jar marshmallow fluff
  • ½ cup white chocolate wafers, almond bark, or white chocolate chips If using almond bark or wafers, add 1 teaspoon of shortening (not butter) or vegetable oil to help it thin
  • mini muffin liners


  • In a food processor, blend 1 package of Oreo cookies (48 cookies) to fine crumbs. Remove ½ cup of the 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.
  • 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.
    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 liner.
  • Melt white melting wafers (½ cup), pour in a piping bag, and pipe swirls on top.
  • Refrigerate or freeze until ready to serve.


Calories: 143kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 95mg | Potassium: 51mg | Fiber: 1g | Sugar: 13g | Vitamin A: 96IU | Calcium: 11mg | Iron: 2mg