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White Chocolate-Dipped Oreo Cookie Balls

Easy no-bake Oreo truffles dipped in white chocolate for a sweet, crowd-pleasing treat.
Prep Time1 hour
Total Time2 hours
Servings: 48 small truffles

Ingredients

  • 36 classic Oreo cookies finely crushed (one 14-ounce package, about 3 cups)
  • 8 ounces cream cheese softened (recommend full-fat)
  • 16 ounces white chocolate candy coating or white chocolate melted (about 1 pound)
  • sprinkles optional, as desired

Instructions

  • Place Oreos in a food processor and pulse until they are finely crushed. Alternatively, put cookies in a large zip-top bag and crush with a rolling pin until fine.
  • Add the softened cream cheese to the crushed cookies and process (or mix by hand) until fully combined and a uniform dough forms.
  • Scoop and roll the mixture into about 48 roughly 1-inch balls and arrange them on a plate or tray.
  • Chill the balls in the freezer or refrigerator for at least 1 hour to firm up.
  • Melt the white chocolate or candy coating according to package directions, heating gently and stirring frequently to avoid scorching (use short bursts in the microwave or a double boiler).
  • Line a baking tray with parchment or wax paper. Using two forks to support a ball, dip each chilled ball into the melted chocolate, allow excess to drip off, and transfer to the prepared tray.
  • Immediately sprinkle desired sprinkles on each dipped truffle before the chocolate sets.
  • Return the tray to the refrigerator or freezer and chill for at least 1 hour, or until the chocolate is completely set.

Equipment

  • food processor or rolling pin and zip-top bag
  • mixing bowl (if not using food processor)
  • measuring cups
  • baking tray or large plate
  • parchment or wax paper
  • Microwave-safe bowl or double boiler
  • forks or dipping tool
  • refrigerator or freezer

Notes

  • Truffles keep airtight in the refrigerator for up to 1 month.
  • Truffles can be stored in the freezer for up to 4 months.
  • When melting white chocolate, heat gently to avoid scorching.
  • Use full-fat cream cheese for best texture.
  • Reheat dipping chocolate briefly if it begins to thicken while dipping.