Oreo Truffles Two Ways

I am definitely not a baker by nature, so I appreciate any dessert recipe that has the words “no bake” in front of it. And as you can see by the crazy zig-zag lines on top of these truffles, I’m not very crafty either. So basically, if I can make these oreo truffles look pretty, you can make these look prettier.

Sprinkled with cookie crumbs and coated in dark and white chocolate shells, these sweet treats take only minutes to make and are a great crowd pleaser!

Do you have a dessert guilty pleasure?  As a baker, I confess that I often take at least a little bit of pride in the amount of time that I spend developing and making my recipes.

Which is why these Oreo Truffles are something of a guilty pleasure for me, because there’s approximately ten minutes of work involved in making them, and that’s it.

My sister has been making these Oreo Truffles for years, and somehow I didn’t realize how quickly and easily they could be made until just recently, but they’ve definitely become a fast favorite, and a serious dessert guilty pleasure (just like my 10 minute edible cookie dough!).


  • 36 Oreos (original not doublestuf), plus 3 more, crushed, for topping if desired
  • 1 (8 oz) pkg. cream cheese, softened
  • 16 oz vanilla or chocolate candy melts, or melted white chocolate, milk chocolate or dark chocolate
  • See notes for peppermint variation


  1. Line an 18 by 13-inch baking sheet with wax paper or parchment paper.
  2. Place 36 Oreos in a food processor (entire cookie, don’t remove cream filling) and pulse too fine crumbs.*
  3. Pour crushed Oreos into the bowl of a stand mixer along with cream cheese and mix on low speed until well combined**.
  4. Scoop mixture out about 1 Tbsp at a time and form into 1 inch balls then align on prepared cookie sheet. 
  5. Place truffles in freezer for 15 minutes. Meanwhile crush remaining 3 Oreos.
  6. Melt almond bark or chocolate according to directions on package. 
  7. Remove truffles from freezer and dip in melted chocolate and use a spoon to pour some chocolate over the top then lift and allow excess chocolate to run off. 
  8. Return to baking sheet, immediately sprinkle tops with crushed Oreos if desired, then allow chocolate to set. 
  9. Store in an airtight container in refrigerator.

Recipe Notes

  • *Alternately if you don’t own a food processor you can place Oreos in a large resealable bag, seal bag and crush with a rolling pin until finely crushed. 
  • **If you don’t own a mixer you can just blend mixer in a mixing bowl with a spoon.
  • Recipe adapted from Kraft

For The Peppermint Version

  • Mix 1 1/2 tsp of peppermint extract with the cream cheese in a stand mixer first, then add the Oreo crumbs and continue as directed.
  • Dip chocolates then immediately sprinkle tops with peppermint bits crushed candy canes or crushed starlight mints (instead of more crushed Oreos).