3-Ingredient Oreo Truffles
Servings: 18–24 truffles, depending on size
Ingredients
36 Oreo cookies (about 1 standard 14–15 oz package), divided
8 oz (1 block) cream cheese, softened
12 oz chocolate for coating (chocolate chips or almond bark; milk, dark, or white)
Directions
Line a baking sheet with parchment paper or wax paper and set aside.
Place 30 of the Oreo cookies into a food processor and pulse into fine crumbs. (If you don’t have a food processor, place the cookies in a zip-top bag and crush them with a rolling pin until very fine.)
In a medium mixing bowl, combine the Oreo crumbs and softened cream cheese. Mix with a spoon or your hands until a smooth, sticky dough forms and no streaks of cream cheese remain.
Use a small cookie scoop or tablespoon to portion the mixture into small balls (about 1 to 1½ tablespoons each). Roll them between your palms to make them smooth and round.
Place the rolled truffles onto the prepared baking sheet. Chill in the refrigerator for at least 30 minutes, or in the freezer for about 15 minutes, until firm. This helps them hold their shape when dipping.
While the truffles chill, finely crush the remaining 6 Oreo cookies to use as a garnish and set aside.
Melt the chocolate in a microwave-safe bowl in 20–30 second bursts, stirring in between, until smooth. (Alternatively, melt it gently over a double boiler on the stovetop.) Let it cool just slightly so it’s warm but not hot.
