This is the cookie I make every December for holiday gift trays because it looks fancy and takes only three ingredients. Oreo truffles with white chocolate is the no-bake holiday treat: crushed Oreos mixed with cream cheese rolled into truffle balls, dipped in smooth white chocolate, sprinkled with Oreo crumbs and drizzled with dark chocolate. 30 minutes hands-on, 2 hours chill, kids can help.
Fun fact: Oreo cookies are the world’s best-selling cookie, with over 450 billion sold since their introduction in 1912 by the National Biscuit Company (now Nabisco). The name “Oreo” has no confirmed origin — theories include the Greek word for beautiful (“oraios”), the French word for gold (“or”), or simply that “OREO” is easy to print on a wrapper. The crushed-Oreo-cream-cheese-truffle technique went viral in 2007 when a food blogger first published it.
Why this recipe works
- Use the WHOLE Oreo cookie. Including the cream filling. The filling provides moisture and sweetness that pure cookie crumbs lack — don’t twist the cookies apart.
- Chill balls before dipping. Cold truffle centers stay round in warm chocolate. Room-temp balls fall apart and float in the chocolate.
- Melt chocolate with vegetable shortening. 1 tsp shortening per cup of white chocolate makes the chocolate flow smoothly and harden glossy — pure chocolate seizes or stays sticky.
Nutrition information
- Calories: 145 kcal per truffle
- Protein: 2 g
- Carbohydrates: 18 g
- Fat: 8 g
- Sugar: 14 g
- Calcium: 3% DV
Pro tips for perfect truffles
- Use a toothpick for dipping. Stick into ball, dip in chocolate, twist off the toothpick mark with a finger before chocolate sets.
- Work in small batches. Keep half the balls in the fridge while dipping the other half — they soften fast in warm kitchens.
- Reheat chocolate as needed. If chocolate thickens during dipping, microwave 15 seconds at 50% power to liquefy again.
- Gift-ready presentation. Place each truffle in a mini paper cupcake liner, then in a holiday tin or clear cellophane bag with ribbon.
Frequently asked questions
Why did my chocolate seize?
Water touched it (steam from microwave, wet utensils, or condensation). Even one drop seizes chocolate. Make sure everything is bone dry. To rescue seized chocolate, stir in 1 tsp vegetable oil at a time until smooth.
How long do they keep?
Refrigerator 2 weeks in airtight container with parchment between layers. Freezer 2 months. Truffles are made of cream cheese — must stay refrigerated, not room temp.
Can I make them ahead?
Absolutely — make 2 weeks ahead and refrigerate. Or freeze for up to 2 months. Thaw 30 min before serving so chocolate isn’t rock-hard.
What if I don’t have white chocolate?
Use dark, milk, or semi-sweet chocolate — same ratio with shortening. Or use candy melts (Wilton brand) in any color you want — they’re easiest for beginners and set glossier.
Can I leave out the shortening?
Not recommended — without it, chocolate is too thick for smooth dipping and sets dull/sticky. If avoiding shortening, use coconut oil (1 tsp per cup chocolate) or pure cocoa butter.
Why is my mixture too sticky?
Cream cheese was too warm, or you used Double Stuf Oreos (extra filling = extra moisture). Refrigerate mixture 30 min before rolling. Or add 2-3 more crushed Oreos to absorb extra moisture.
