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# Oreo Truffles
- URL: https://opal-trout.pikapod.net/oreo-truffles/
- Published: 2026-02-26T14:15:25.000Z
- Updated: 2026-10-25T20:56:43.000Z
- Author: Lindsay
- Tags: Recipes, #Migrated-1792961766483, #wp, #wp-post, #Import 2026-10-25 14:56

## Oreo Truffles

![](https://opal-trout.pikapod.net/content/images/2026/10/oreo-truffles-1.png)

- 1 standard pack Oreos (about 36 cookies)
- 8 ounces cream cheese (softened)
- 16 ounces chocolate melting wafers or chocolate chips
- 1 pinch flaky salt (for topping, optional)
1. **Set aside topping cookies**. If you want cookie crumb topping: set aside a small handful of Oreos from 1 standard pack Oreos (about 36 cookies). Scrape out their filling and discard it, then crush the cookies finely and set aside. Skip this step if you're going with flaky salt only.
2. **Process the cookies and mix.** Scrape the filling from all remaining Oreos and discard it. You only want the cookie wafers. Add the wafers to a food processor and pulse until broken down into crumbs. Add cream cheese and continue processing until fully combined. The mixture will be thick but slightly sticky, somewhere between a cookie dough and a ganache. It should hold its shape when rolled but feel a little wetter than standard dough.
3. **Roll and chill.** Scoop and roll the mixture into roughly 1-inch balls. Place on a parchment-lined baking sheet. Freeze for 20–30 minutes until firm.
4. **Melt the chocolate.** Melt 16 ounces chocolate melting wafers or chocolate chips according to package directions, either in the microwave in 30-second intervals (stirring between each) or in a double boiler. Stir until smooth.
5. **Dip and top.** Using a fork or dipping tool, coat each truffle in melted chocolate and place back on the parchment sheet. Immediately top with cookie crumbs or a pinch of flaky salt (for topping, optional) before the chocolate sets.
6. **Set and serve.** Refrigerate until the chocolate is fully set, about 30 minutes. Store in an airtight container in the fridge for up to a week, if they last that long!
- No food processor? Crush the wafers in a zip-lock bag with a rolling pin, then mix in the cream cheese by hand.
- Flaky salt is the move here as it cuts through the sweetness perfectly.
- For a cleaner dip, use a proper chocolate melting wafer (like Ghirardelli or Wilton) rather than regular chips, which can seize up. You can also half dip in white chocolate for a two-tone look.

DessertAmerican