⁘ anna bakes cupcakes ⁘

oreo truffles

oreo truffles coated in milk and white chocolate

recipe from Baker by Nature

baked in December 2015

yield: 36 truffles
prep time: 30 minutes
difficulty level: easy


  1. Line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.
  2. Place the oreo cookies in the body of a food processor; pulse until the cookies are finely ground and no large chunks of cookie remain.
  3. Add in the cream cheese, vanilla, and salt; pulse until the mixture is completely smooth.
  4. Scoop the mixture into 1" balls. Place the cookie balls on the prepared pan and transfer the sheet to the freezer. Freeze for at least 1 hour and up to 24 hours (covered).

  5. Once the truffles have been sufficiently chilled, combine the chocolate chips and oil in a medium-sized microwave-safe bowl.
  6. Microwave on low-heat, in 30 second increments, stirring in between each, until chocolate is completely melted and can be whisked smooth.
  7. Quickly dunk each truffle into the melted chocolate and use a fork to move it around so it's evenly coated.
  8. Use a fork to remove, allowing any excess chocolate to drip back in the bowl.
  9. Place back on the prepared baking sheet and immediately sprinkle with m&m's or sprinkles. Repeat with all of the remaining truffles.
  10. The white chocolate chips can be melted to coat some of the truffles or to drizzle on the truffles once the chocolate is set.
  11. Refrigerate until set before serving, about 20 minutes should do it.