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Oreo Truffles or Oreo Bombs

Holly Ford
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Servings 40 -42 truffles


  • 36 Oreo cookies
  • 1 package 8 oz cream cheese, room temperature
  • 1 package 10 oz chocolate chips, dark or semi-sweet
  • 1 tablespoon shortening
  • decorative sprinkles
  • a handful whole almond tasted and finely minced
  • powder sugar
  • cocoa powder


  • Crush the Oreo cookies in a plastic bag or process in a food processor until they become fine crumbs without big chunks.
  • Transfer the cookie crumbs in a mixer with a paddle attachment, add the cream cheese. Beat until they are thoroughly mixed.
  • Roll them in a bite size balls. It should make about 40-42 balls. Chill in the fridge for 1 hour.
  • In a double boiler, melt the chocolate and shortening until they become smooth glaze. Place a ball on a folk and pour the chocolate glaze using a spoon. The excess glaze will drizzle down through the folk. Transfer the chocolate balls onto a pan lined with silicon mat or waxed paper. Sprinkle with decorative sugar or whatever you desire. (melted white chocolate would look pretty)
  • Freeze them for 15-20 minutes for the glaze to set. Store them in a refrigerator.
  • For variation, roll the cookie balls in powdered sugar, cocoa powder, and finely minced almonds.
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