Chocolate Dipped Oreo Truffles (Dairy)

Oreo Truffles

The Spruce / Miri Rotkovitz

  • Total: 30 mins
  • Prep: 25 mins
  • Cook: 5 mins
  • Plus: 3 hrs
  • Yield: serves 18 to 20
Nutritional Guidelines (per serving)
211 Calories
13g Fat
22g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: serves 18 to 20
Amount per serving
Calories 211
% Daily Value*
Total Fat 13g 16%
Saturated Fat 6g 31%
Cholesterol 13mg 4%
Sodium 136mg 6%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 6%
Protein 3g
Calcium 23mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

So, you might be dubious of how delicious these chocolate-dipped Oreo truffles may be. You may even be thinking "the whole point in buying Oreos is so that I don't have to go through the trouble of preparing treats." But we're here to share how amazing these no-bake truffles are and why you should have them at your next event.


  • 1 (18-ounce) package Oreos or other creme-filled sandwich cookies (30 cookies)
  • 8 ounces cream cheese (softened)
  • 2 cups white chocolate (or dark chocolate or chocolate chips; chopped) 
  • 1 tablespoon unsalted butter
  • Optional: sanding sugar or sprinkles

Steps to Make It

  1. Gather the ingredients.

  2. Place the cookies in a gallon zip-top bag and seal, squeezing out any air. Use a rolling pin to crush the cookies into crumb-sized pieces.

  3. Transfer the cookies to a large bowl. Use a spatula to scrape any cream filling remaining in the bag into the bowl. With clean hands or an electric mixer, mix the crushed cookies and cream cheese until the mixture is well blended.

  4. Cover the bowl and place in the freezer for at least 1 hour.

  5. Line a rimmed baking sheet with parchment paper. Place the chocolate and butter in a double boiler or in a heat-safe bowl set over a saucepan of gently simmering water. Stir until the chocolate and butter melt together. Alternatively, you can melt the chocolate and butter in the microwave. 

  6. Remove the cookie mixture from the freezer. With clean, dry hands, break off small pieces of the mixture and roll into 1-inch balls.

  7. Drop a cookie ball into the melted chocolate and use a spoon to roll it in the chocolate until coated. Transfer to the prepared baking sheet to harden and repeat with the remaining cookie balls. If desired, decorate with sanding sugar, sprinkles, or a contrasting flavor of melted chocolate before the chocolate coating hardens. 

  8. After the chocolate hardens, store the truffles in an airtight container in the refrigerator for 4 to 5 days or in the freezer for up to 2 months. 


  • Need a gluten-free version of these Oreo Truffles? Substitute your favorite brand of gluten-free chocolate sandwich cookies in place of the Oreos. I tested the recipe with Trader Joe's gluten-free Joe Joe's cookies, and they came out well. Since package weights can vary a bit from brand to brand, it's fine to count cookies. 

  • For the best flavor, look for real white chocolate—the label should list cocoa butter, not vegetable fat or hydrogenated vegetable oil.

  • Want to turn these into cake pops? Insert a lollipop stick into each cookie ball before dipping into the melted chocolate. 

  • If you're making these truffles in advance and storing them in the freezer, be aware that they may sweat a little when they defrost.