Ingredients:

  • 1 package (14.3 oz / 405 g) Oreo Cookies (standard size)
  • 8 oz block (226 g) Full-Fat Cream Cheese, fully softened
  • 12 oz (340 g) Melting Chocolate Wafers or Bars (Dark, milk, or semi-sweet)
  • 1 tsp Coconut Oil (optional, helps thin the chocolate)
  • 4 oz (113 g) White Melting Chocolate (optional, for drizzle)
  • Flaky Sea Salt, Sprinkles, or extra Crushed Oreos (To garnish)

Instructions:

  1. Prepare the Oreos: Using a food processor, pulse the entire package of Oreos (cookies and filling) until they resemble fine, powdery crumbs. Ensure no large chunks remain. Reserve 2 tablespoons of crumbs for garnish later.
  2. Combine Ingredients: Transfer the remaining Oreo crumbs to a large bowl and add the softened full-fat cream cheese.
  3. Mix Thoroughly: Blend the ingredients using a spatula, stand mixer, or hand mixer until fully combined. The mixture should be uniform, thick, and stiff.
  4. First Chill (The Setting Up): Cover the mixture and refrigerate for 30 minutes. This firms the dough, making it easier to roll.
  5. Roll the Balls: Use a small cookie scoop (approximately 1 Tbsp size) to portion the mixture and roll quickly between your palms into tight, smooth balls, about 1 inch (2.5 cm) in diameter.
  6. Second Chill (The Freezing Prep): Place the rolled truffles onto prepared, parchment-lined baking sheets. Transfer the entire sheet to the freezer for a minimum of 30 minutes; the balls must be very cold before dipping.
  7. Melt the Coating Chocolate: Melt the main coating chocolate slowly using a double boiler or microwave bursts, stirring frequently. Stir in the optional coconut oil to slightly thin the mixture.
  8. Dip the Truffles: Remove the truffles from the freezer. Dip one truffle at a time, using a dipping fork or skewer, ensuring it is fully submerged. Tap the fork gently against the bowl edge to remove excess chocolate.
  9. Set the Coating and Garnish: Place the coated truffle back onto the parchment paper. If using sprinkles or sea salt, apply them immediately while the chocolate is still wet.
  10. Drizzle (Optional): If adding a white chocolate drizzle, melt the white chocolate separately. Once the main coating is set but still soft (about 5-10 minutes), drizzle the white chocolate over the truffles.
  11. Final Set: Allow the truffles to set completely at room temperature or chill in the refrigerator for 15-20 minutes until the chocolate is firm. Store in an airtight container in the refrigerator.