3-Ingredient Oreo Truffles – A quick and easy recipe for amazing chocolate Oreo truffles, made with crushed Oreos, cream cheese, and melted chocolate. You’re going to be shocked at how incredible these truffles are!
I am no longer the only member of my family inhabiting the state of Georgia. My older sister and her family moved nearby this past weekend from Florida! It’s so exciting to have family close by again. Especially since I can have my little nieces and nephews come over for slumber parties. Slumber parties full of amazing sweet treats. Looks like there’s new cool aunt in town (sorrynotsorry, little sis).
To properly welcome them to town, of course I had to make them a little something special. One of my favorite go-to recipes is the one for Oreo Truffles. I inherited it from my old roommate (hi Kelsey!!). She made them for me once in college and they suddenly took over my life. I seriously ate like 10 in one sitting. It was that day that I discovered what heartburn was.
Being the foodie that I was (and still am), I had to know what was in them. When she told me I almost died: Oreos, cream cheese, chocolate chips. Wait…that’s it?! How can something so rich and creamy and flavorful and…ok you get it…be so simple?!?! I couldn’t believe it. Ever since then, I knew that good food didn’t need a million ingredients nor did it need to take hours to make. It was a life-changing day.
These truffles are crowd-pleasers, for sure. I cannot think of another dessert that I’ve made that elicits an overwhelming amount of “mmmmm”s from people as they bite into it. Yup, it’s that good.
A couple things to note about the recipe:
- Since this is a recipe with only three ingredients, you do not want to skimp out on any of them. In other words, do not buy off-brand Oreos or chocolate chips. Get the good stuff! As we say at work, garbage in = garbage out. So if you want your truffles to taste as good as I say they are, use quality ingredients. I’ve used Hershey’s semi-sweet chips and Ghiradelli’s semi-sweet chips and both work great.
- If the melted chocolate starts to get hard before you’re done coating the truffles, just microwave it for 15-20 seconds to loosen it up.
- If you’re anything like me, you will try to use every kitchen utensil available to mix the cream cheese and chocolate together, just so you won’t have to get your hands dirty. Impossible. I hate using my hands to mix things, but I am here to tell you that it’s unavoidable for this recipe. Since the cream cheese is still cold (aka NOT room temperature), the only way to get it mixed into the crumbs is with your hands. The warmth of your hands helps it come together. Side note: if you use room temperature cream cheese, you WILL NOT be able to roll the truffles into balls. Well, you will. But it will be a dang mess. Half of the mixture will be left in your hands. So don’t do it, okay?
Hope you enjoy the truffles! What kinds of recipes are on your go-to list for housewarming gifts?? Let me know in the comments!
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!
3-Ingredient Oreo Truffles
- 1 14.3 ounce-package Oreos (36 sandwich cookies)
- 1 12-ounce package chocolate chips
- 1 8-ounce package cream cheese
- Take cream cheese out of refrigerator so it can get slightly warmer. Do not let it get to room temperature or else the truffles will be too messy to form into balls.
- Prep two baking sheets with parchment paper.
- Place Oreos in food processor to crush into crumbs. If you do not have a food processor, you can place in a plastic bag and smash with a rolling pin. Make sure they are the consistency of crumbs. Keep 1/4 cup of crumbs to the side for decorating.
- Mix Oreo crumbs and cream cheese in a large mixing bowl with your hands until fully incorporated into a dough.
- Scoop some of the dough using a teaspoon or melon baller and then form into a ball. Place onto prepped baking sheets. Repeat for the rest of the dough.
- Refrigerate the truffles for 10 minutes until they've firmed a little bit.
- When the balls are done chilling, put the chocolate chips in a medium bowl. Melt the chocolate by microwaving in 30-second increments. After each increment, stir the chocolate. Stop microwaving when the chocolate is smooth (about 3 times).
- Take one truffle and roll it around in the melted chocolate. Use a fork to retrieve the truffle from the chocolate, letting the excess chocolate fall back into the bowl. Place finished truffle back on the prepped baking sheet. Sprinkle with leftover crumbs from Step 3. Repeat for remaining truffles.
- Place truffles back in refrigerator. Let them chill for 1 hour before serving.
- Keep stored in a food container in the refrigerator.