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

Total Time 1

Servings 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
⅛ 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.