Ingredients
Scale
- 1 package (14.3 oz) Oreo cookies (standard or Double Stuf)
- 8 oz package cream cheese, softened to room temperature
- 12 oz semi-sweet chocolate melting wafers or white chocolate chips
Instructions
- Place the entire package of Oreo cookies into a food processor. Pulse the cookies until they turn into fine crumbs with no large chunks remaining. If you do not have a food processor, place the cookies in a heavy-duty gallon bag and crush them with a rolling pin. Once crushed, transfer the crumbs to a large mixing bowl. Add the softened cream cheese to the crumbs. Use a hand mixer or a sturdy spatula to blend the two ingredients until a thick, uniform dough forms. Ensure no white streaks of cream cheese remain visible.
- Line a large baking sheet with parchment paper or a silicone mat. Using a small cookie scoop or a tablespoon, portion out the mixture and roll it between your palms to form 1-inch balls. Place each ball on the prepared baking sheet. Once you have rolled all the dough, place the baking sheet in the freezer for at least 15 to 20 minutes. Chilling the centers is crucial; it prevents the truffles from falling apart or melting when you dip them into the warm chocolate later.
- Melt your chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring between each until completely smooth. Remove the chilled truffle balls from the freezer. Using a fork or a dipping tool, submerge each ball into the melted chocolate, shaking off any excess. Place the coated truffle back onto the parchment paper. If you have leftover cookie crumbs, sprinkle a few on top before the chocolate sets. Let the truffles sit at room temperature for 10 minutes or in the refrigerator for 5 minutes until the shells are firm and glossy.
- Cook Time: 30 minutes