Oreo Christmas Truffles
The first time I made these, I tried dipping the centers while they were still soft from rolling. They wobbled in the chocolate and came out with uneven coats, so…
By Ava
•
•
Reading time: 8 min
Tip: save now, make later.
The first time I made these, I tried dipping the centers while they were still soft from rolling. They wobbled in the chocolate and came out with uneven coats, so I learned to give the tray its full chill before moving on. These Oreo Christmas truffles are made with just a few ingredients, but that pause makes the coating much easier to handle.
The cookie-and-cream-cheese mixture turns into a soft, rich center that’s easy to portion, and semisweet melting wafers give each ball a smooth shell. I keep the decorations simple: a white chocolate drizzle and red and green sprinkles. The batch makes 36 truffles, so there’s plenty to arrange on a holiday platter or tuck into a tin while keeping them chilled.
Kitchen Note
I use a level tablespoon for each portion so the truffles stay close in size. Evenly sized centers are easier to coat, and the batch looks tidy when you set them out together.
Save these Oreo Christmas truffles for a holiday treat with a smooth semisweet shell, a creamy cookie center, and a festive sprinkle finish.
Why the Oreo Filling Belongs in the Crumbs
Use the whole Oreo, filling and all. The cookies are pulsed first, then the cream cheese goes into the processor, where it binds the fine crumbs into a dough that holds its shape when rolled. Taking the filling out would change that balance and leave you with a drier mixture that’s harder to bring together.
That’s also why the crumb texture matters. A few big cookie pieces can leave weak spots in the dough, while evenly fine crumbs blend more smoothly with the cream cheese. Stop processing once the mixture forms a cohesive mass; there’s no need to keep running the machine after it comes together. You’re looking for a soft, uniform dough rather than loose crumbs or a sticky paste. Once rolled and chilled, the centers are firm enough to dip without losing their round shape.
How the Cookie Crumbs, Cream Cheese, and Wafers Work Together
- Oreo cookies — The chocolate wafers and their cream filling both go into the processor, giving the centers their familiar cookie-and-cream flavor and helping the crumbs bind. If you need a stand-in, another chocolate sandwich cookie works at the same package weight, though its sweetness and filling can change the taste slightly.
- Cream cheese — A softened block blends evenly into the crumbs and gives the centers their creamy texture. Let it soften before processing so it doesn’t leave firm little pieces in the dough. For a dairy-free batch, use a dairy-free cream cheese block; the center may taste a little less tangy.
- Semisweet chocolate melting wafers — Melting wafers are made for dipping and set into a smooth coating. Milk chocolate melting wafers are a workable swap in the same amount if you prefer a sweeter shell, but they’ll make the finished truffles less bittersweet.
- White chocolate wafers and sprinkles — White melting wafers make a contrasting drizzle, while red and green sprinkles add the holiday finish. Choose sprinkles that are small enough to cling to the drizzle; larger decorations can be harder to keep in place.
Getting the Centers Firm Before the Chocolate Dip
Turn the cookies into a cohesive dough
Pulse the Oreo cookies in a food processor until the crumbs are fine and even. Add the softened cream cheese and process until the mixture gathers into one cohesive dough. If you still see dry crumbs sitting separately from the cream cheese, keep processing until they’re incorporated. Scrape down the bowl if needed so the mixture blends evenly.
Portion, roll, and chill
Scoop the dough into 1-tablespoon portions and roll each one into a ball. Set the balls on a baking sheet lined with parchment, leaving a little space between them so they’re easy to lift. Refrigerate for 30 minutes, until firm. If the centers still feel soft when you handle one, give them more time to chill before dipping.
Coat in smooth semisweet chocolate
Put the semisweet melting wafers in a microwave-safe bowl and heat in 30-second bursts, stirring after each burst until the chocolate is smooth. The stirring helps the wafers melt evenly, so don’t wait for every piece to look melted before you stir. Dip each chilled ball in the chocolate, then let the excess drip back into the bowl. Return the coated truffles to the parchment-lined baking sheet and refrigerate for 15 minutes, until the coating is set.
Drizzle, sprinkle, and chill again
Melt the white chocolate wafers in a microwave-safe bowl in 20-second bursts, stirring after each one until smooth. Drizzle the white chocolate over the coated truffles, then add the red and green sprinkles while the drizzle is still soft. Once the decoration has set, keep the truffles refrigerated until serving. The contrast between the dark shell and white drizzle gives the finished batch its festive look.
Three Ways to Change the Flavor or Make a Dairy-Free Batch
Peppermint Cookie Centers
Replace the regular Oreo cookies with peppermint chocolate sandwich cookies, keeping the cookie package at the same weight. The cream cheese and rolling method stay the same, while the center gets a cool peppermint note that pairs well with the semisweet shell.
A Sweeter Milk Chocolate Shell
Use milk chocolate melting wafers in place of the semisweet wafers for the coating. They melt and set with the same dipping approach, but the finished truffles will taste sweeter and less deeply chocolatey. Keep the white chocolate drizzle for contrast.
Dairy-Free Truffles
Use dairy-free chocolate sandwich cookies, a dairy-free cream cheese block, and dairy-free semisweet and white melting wafers. Keep the same method and package weights. The center will be a little different in tang and richness, but it still forms into rollable truffles and takes the coating.
Storage and Reheating
- Refrigerator: Store the truffles in a covered container for up to 4 days. Keep them chilled; the centers soften if left at room temperature for a long stretch.
- Freezer: Freeze the set truffles in a single layer, then transfer them to an airtight container for up to 2 months. Thaw them in the refrigerator to limit condensation on the chocolate.
- Reheating: These are served cold, so don’t reheat them. Take out only what you plan to serve and return the rest to the refrigerator.
Questions That Come Up When Making Oreo Christmas Truffles
Oreo Christmas Truffles
Ingredients
Equipment
Method
- Pulse the Oreo cookies in a food processor until finely crushed.
- Add the cream cheese and process until the mixture forms a cohesive dough.
- Scoop the mixture into 1-tablespoon portions and roll them into balls.
- Arrange the balls on a parchment-lined baking sheet and refrigerate for 30 minutes, until firm.
- Place the semisweet chocolate wafers in a microwave-safe bowl.
- Microwave in 30-second bursts, stirring after each, until smooth.
- Dip each chilled ball in the melted chocolate.
- Let the excess chocolate drip back into the bowl, then return each ball to the baking sheet.
- Refrigerate for 15 minutes, until the coating is set.
- Place the white chocolate wafers in a microwave-safe bowl.
- Microwave in 20-second bursts, stirring after each, until smooth.
- Drizzle the white chocolate over the truffles.
- Immediately add the sprinkles.
- Refrigerate until set, and keep refrigerated until serving.