Golden Oreo Truffles

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Golden Oreo Truffles are an easy no-bake treat! Dip them in chocolate, decorate as you like, and enjoy these poppable goodies. Make ahead—they stay perfect in the fridge for days!

Prep Time25

Chilling Time20

Total Time45

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: Golden Oreo Truffles

Servings: Oreo Balls

Author: Chelsea Lords

Cost: $7.89

Equipment

Blender or food processor
Hand mixer or stand mixer
Large sheet pan (15" x 21")

Ingredients

1 (18.12-ounce) package Golden Oreos 48 cookies (family-sized package), finely crushed, see note 1
1 (8-ounce) package cream cheese full-fat, brick-style, at room temperature
1 (10-ounce) package white chocolate melting wafers about 2 cups, see note 2
2 teaspoons coconut oil optional

US - Metric

Instructions

Place whole Golden Oreo cookies (don’t separate cookie from creme) in a blender or food processor. Pulse until they are fine crumbs. Ensure there are no large pieces and transfer to a large bowl or stand mixer.
Add the softened cream cheese (should not be too cold but shouldn’t be melted at all—room temperature is perfect) to the Oreo crumbs. Using a hand mixer or the whisk attachment on a stand mixer, beat until ingredients are well combined and smooth. (If you don’t have a mixer, knead with your hands until smooth and combined.)
Use a 1-tablespoon measuring spoon to measure out even-sized dough balls. (If mixture is too wet and hard to shape, chill the mixture, uncovered, for 15–20 minutes). Place balls on a large lined sheet pan and chill for another 15 minutes. You should get around 36 balls.
When the balls are almost done chilling, add the white chocolate melts and 2 teaspoons coconut oil to a microwave safe bowl. Melt in the microwave in bursts of 30 seconds, stirring between each burst for 15 seconds (see note 3). Be patient microwaving to avoid burning the chocolate—the chocolate is melting outside of the microwave.
Once melted and smooth, coat the cookie balls in the chocolate. I dip a fork in the chocolate, then take a ball from the lined pan and place it on the dipped fork. With my other hand and a spoon, I spoon the melted chocolate over the fork. I tap the fork a few times to get the chocolate smooth and drag the fork across the edge of the bowl to remove excess chocolate. I use a knife to push the ball off the fork and back onto the lined sheet pan. Repeat until all the balls have been dipped. Allow dipped truffles to harden at room temperature (not fridge/freezer). See note 4 for troubleshooting.
If desired, add any toppings before the chocolate sets (work quickly—white chocolate hardens fast!) Let set and they’re ready to enjoy! Store any leftovers in an airtight container in the fridge for up to a week.

Video

Notes

Note 1: For chocolate Oreo balls/truffles, use a standard-size package of regular Oreos, or a Family-sized package of Golden Oreos (not double-stuffed). The smaller regular package may make the mixture too wet, so the larger package works best.

Note 2: Chocolate chips/baking morsels have stabilizers that keep them from melting completely smooth. I recommend chocolate made for melting like good quality baking bars (such as Baker’s, Lindt, or Ghiradelli) or good quality melting wafers (such as Ghiradelli). Both bars and melts are found in the baking aisle of the store—I like using melts for ease!

Note 3: To prevent scorching, heat chocolate in short bursts and stir often. Most melting happens outside the microwave. Keep the chocolate warm, not hot, and let it cool to room temp once smoothly melted.

Note 4: If the chocolate is too thick and not coating the cookie ball well, add 1/2 teaspoon additional coconut oil. If chocolate begins to harden while dipping, reheat the melted chocolate in the microwave. Depending on how quickly you work and/or how fast the chocolate hardens, you might have to remelt the chocolate a few times.

Storage: Store Golden Oreo Truffles in an airtight container in the fridge for 5–7 days.

Nutrition