Oreo Truffles – also called Oreo Balls – are an easy THREE ingredient treat made with Oreo cookies, cream cheese, and almond bark! Simple to make, unbelievably yummy, and everyone loves them.
For more truffle recipes be sure and try these Sugar Cookie Truffles, Circus Animal Cookie Truffles, and Donut Hole Truffles.
Three Ingredient Oreo Truffles (Oreo Balls Recipe)
If you love Oreo cookies and want an easy treat to make – then these Oreo Truffles – aka Oreo Balls, are the perfect easy, 3 ingredients sweet treat to make.
Finely crushed up Oreo cookies combine with cream cheese and then get rolled into ‘balls’, and dipped in a chocolate coating. So simple to make and I’ve never met a single person who didn’t love them!
Simple Ingredients Needed
- Oreo Cookies : Use regular Oreos and not Oreo Thins or Double-Stuffed Oreos). You can use any Oreo cookie you want in this recipe; peanut butter, chocolate, dark chocolate, peppermint, mint, or golden Oreos.
- Cream Cheese : For the best taste and texture, I highly recommend using full-fat cream cheese in this recipe.
- Vanilla Almond Bark
- Chocolate Almond Bark
How To Make Easy Oreo Truffles (Printable Recipe Card)
Line a baking sheet with parchment paper and set aside.
Add the Oreo cookies into a food processor and process on high speed until very fine crumbs. Do not remove the cream center from the Oreo cookies.
Add the crushed Oreos into a large mixing bowl along with the cream cheese. Use an electric hand mixer and beat until well combined and it forms into a dough. If your food processor is large enough, you can just add the cream cheese into the food processor with the cookie crumbs and process until combined.
Take 1 tablespoon of the cookie truffle dough and roll it into a ball. Place the balls onto the prepared baking sheet.
Put the Oreo truffles inside the freezer for 20 minutes to firm up.
Melt the almond barks, in two separate bowls, according to the package directions.
Dip half of the Oreo truffles into the melted white almond bark, and the other half of the truffles in the melted chocolate almond bark. The easiest way to dip the truffles is by using a plastic fork with the two center prong removed (just bend them and they brake pretty easily). Tap the excess chocolate off before placing the dipped truffles back onto the baking sheet. You can use a toothpick to help nudge the truffle off of the fork onto the baking sheet.
Add the leftover almond barks into two seperate Ziploc bags and snip the bottom corner off of the bag. Drizzle the melted white almond bark over top the chocolate dipped Oreo truffles, and drizzle the melted chocolate almond bark over top the white dipped Oreo truffles.
Place the truffles inside the fridge to set for 30 minutes, or allow them to set at room temperature for about 1 hour before eating and serving.
How To Store Oreo Truffles
Store the Oreo balls inside an airtight container, inside the refrigerator, for up to 14 days. They are yummy eaten chilled from the fridge, or set them out at room temperature for just a few minutes if you prefer them softer.
Can I Use A Different Flavor of Oreo Cookie?
Yes! That’s one of my favorite things about this recipe is how you can change it up. Use any variety/flavor of Oreo cookie you want; mint, peanut butter, chocolate, dark chocolate, peppermint, birthday cake, golden oreo.
Make sure you are using the regular sized Oreo cookies and NOT the Oreo Thins or Double-Stuffed Oreo cookies.
Do I Need To Use Almond Bark?
I recommend using almond bark because it melts the smoothest and it’s fool-proof when it comes to melting it.
Other options that would work are melting wafers, the Ghirardelli brand, or you can use candy melts in any color. If using melting wafers or candy melts, add about 1 teaspoon of oil when melting it in the microwave to help it melt smoother.
I do not recommend using chocolate chips because they won’t melt as smoothly and they seize up really easily when being heated in the microwave.
Tips For Success
- If the Oreo mixture is too sticky to roll into balls, place it inside the fridge (covered) for up to 30 minutes.
- Ensure the cream cheese is at room temperature or well softened prior to beginning the recipe. The cream cheese will mix in more easily and smoothly when it’s softened.
- If you don’t have a food processor, add the Oreo cookies into a gallon size Ziploc bag and use a meat mallet or rolling pin to crush them into very fine crumbs. You want to really crush them well for the best texture in the Oreo balls.
- Use the brick-style cream cheese that comes wrapped in the foil for this recipe. Do not use the tub of cream cheese spread.
More Oreo Treats You’ll Love
- Oreo Cream Pie
- Oreo Fudge
- Layered Oreo Dessert
- Oreo Dirt Pie
- Oreo Icebox Cake
- Oreo Poke Cake
- Oreo Lush Dessert
- Oreo Rice Krispie Treats
- Oreo Crab Cookies
Oreo Truffles (Oreo Balls)
Ingredients
- 1 package (14.3 oz) Oreo cookies (NOT thins or double-stuffed)
- 1 bar (8 oz) cream cheese room temperature
- 12 ounces vanilla almond bark
- 12 ounces chocolate almond bark
Instructions
- Line a baking sheet with parchment paper and set aside.
- Add the Oreo cookies into a food processor and process on high speed until very fine crumbs. Do not remove the cream center from the Oreo cookies.*If you don't have a food processor, add the cookies into a ziplock bag and use a meat mallet or rolling pin to finely crush the cookies into ground crumbs.1 package (14.3 oz) Oreo cookies
- Add the crushed Oreos into a large mixing bowl along with the cream cheese. Use an electric hand mixer and beat until well combined and it forms into a dough.*If your food processor is large enough, you can just add the cream cheese into the food processor with the cookie crumbs and process until combined.1 bar (8 oz) cream cheese
- Take 1 tablespoon of the cookie truffle dough and roll it into a ball. Place the balls onto the prepared baking sheet.
- Put the Oreo truffles inside the freezer for 20 minutes so they can firm up for dipping.
- Melt the almond barks, in two separate bowls, according to the package directions.12 ounces vanilla almond bark, 12 ounces chocolate almond bark
- Dip half of the Oreo truffles into the melted white almond bark, and the other half of the truffles in the melted chocolate almond bark. Tap the excess chocolate off before placing the dipped truffles back onto the baking sheet.*The easiest way to dip the truffles is by using a plastic fork with the two center prong removed (just bend them and they break pretty easily).*You can use a toothpick to help nudge the truffle off of the fork onto the baking sheet.
- Add the leftover almond barks into two seperate Ziploc bags and snip the bottom corner off of the bag. Drizzle the melted white almond bark over top the chocolate dipped Oreo truffles, and drizzle the melted chocolate almond bark over top the white dipped Oreo truffles.
- Place the truffles inside the fridge to set for 30 minutes, or allow them to set at room temperature for about 1 hour before eating and serving.
Notes
Nutrition
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