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 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.