Ingredients:

  • 3 oz (405 grams) Full-size package of Oreo Cookies, filling included
  • 8 oz (226 grams) Full-fat Cream Cheese, softened to room temperature
  • 12 oz (340 grams) Semi-sweet or Milk Chocolate (high-quality melting wafers preferred)
  • 1 tsp (5 ml) Vegetable Shortening or Coconut Oil (Optional, for smoother coating)
  • Sprinkles, Cocoa Powder, or finely crushed Oreos (As needed, for garnish)

Instructions:

  1. Process the Cookies: Place the entire package of Oreo cookies (filling included) into the bowl of a food processor. Pulse until the cookies are reduced to very fine crumbs, resembling damp sand. No large chunks should remain.
  2. Reserve Garnish (Optional): Remove about 1/4 cup (4 Tbsp) of the fine crumbs and set aside for later decoration.
  3. Combine Ingredients: Add the softened cream cheese to the food processor (or transfer crumbs to a mixing bowl). Process on low, or mix with a rubber spatula, until the mixture is completely uniform, thick, and resembles stiff cookie dough.
  4. First Chill: Cover the dough mixture and refrigerate for 30 minutes. This firms up the cream cheese, making rolling manageable.
  5. Roll the Balls: Line a baking sheet with parchment paper. Scoop the mixture using a small cookie scoop (or roll by hand) into small, tight 1-inch (2.5 cm) balls. Place them onto the prepared sheet.
  6. Second Chill (The Critical Step): Return the tray of rolled truffles to the freezer or refrigerator for at least 1 hour (or until rock hard in the freezer). This prevents the balls from collapsing when dipped into warm chocolate.
  7. Melt the Chocolate: Place the melting chocolate into a microwave-safe bowl. Melt in 30-second intervals on 50% power, stirring thoroughly after each interval, until 90% melted. Remove and stir until the residual heat melts the remaining pieces. Optionally, add 1 tsp of shortening or coconut oil here for a runnier, glossier coating.
  8. Dip the Truffles: Working quickly with a small batch of cold truffles at a time (keep the rest chilling), drop one ball into the melted chocolate. Use a fork to gently roll the ball until fully coated.
  9. Tap and Drain: Lift the truffle out with the fork, tapping the fork handle sharply against the side of the bowl to allow excess chocolate to drip off. The goal is a thin, even coating.
  10. Set and Garnish: Place the coated truffle back onto the parchment-lined baking sheet. Immediately sprinkle with the reserved Oreo crumbs, sprinkles, or any chosen garnish before the chocolate sets.
  11. Final Set: Refrigerate the coated truffles for 1–2 hours until the chocolate shell is completely firm and crisp.
  12. Serve: Once set, store in an airtight container in the refrigerator.