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Sweet, chocolate-covered Oreo truffles. Everyone loves these and they are so easy to make!

3 images of Oreo truffles coated in white chocolate and topped with sprinkles

These truffles are essentially the easiest recipe I’ve ever made—all it takes is some crushed-up Oreos, a block of cream cheese, and dipping chocolate to coat them. I like to throw them on a dessert plate with other goodies at Christmas time. They are ALWAYS the first treat to go! But with Christmas at the other end of the year and Santa nowhere in sight, I am left truffle-hungry. Until today. I think I found my new favorite no-bake treat: GOLDEN Oreo Truffles.

overhead image of golden Oreo truffles coated in white chocolate with sprinkles on a cream plate

Golden Oreos are my favorite kind. Many may not agree, but I prefer them over their chocolate cousin. Golden Oreos are the same Oreos I used for my Golden Oreo Cake Batter Blondies. They are the epitome of vanilla yumminess. I like to smear peanut butter all over them while I’m curled up on the couch reading gossip magazines—now that’s pure guilty pleasure right there.

You can, of course, just use regular Oreos as well.

Oreo truffles coated in white chocolate and topped with sprinkles on a teal plate

What I love most about Oreo truffles that the ingredient list is SO short. Three ingredients! That’s it. These no-bake, no-fuss, EASY truffles will be your new favorite way to consume calories, I can guarantee. And no need to waste your money on gourmet truffles, because these babies will honestly WOW any crowd. Perfect for a quick dessert to bring to any party, potluck, or to make as a yummy treat for yourself.

Oreo truffles coated in white chocolate and topped with sprinkles on a teal plate with a bite taken from one showing the inside

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Oreo truffles coated in white chocolate and topped with sprinkles on a cream plate

Golden Oreo Truffles

  • Author: Sally
  • Prep Time: 40 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 36 truffles 1x
  • Category: Candy
  • Method: Baking
  • Cuisine: American

Description

For these no-bake truffles, crushed Golden Oreos are combined with cream cheese and formed into balls before being dipped in white chocolate and topped with sprinkles. Everyone loves these and they are so easy to make!


Ingredients

Scale
  • 8 ounces (225g) block-style cream cheese, softened
  • 36 Golden Oreos or regular Oreos (1 standard-size 14.3 oz/405g package)
  • 12 ounces (345g) high-quality white chocolate or semi-sweet chocolate
  • sprinkles for decorating (optional)

Instructions

  1. Process the Oreos (the entire cookie, filling and all) in a food processor or blender. Pulse until crumbs are formed.
  2. Using a hand-held or stand mixer fitted with a paddle attachment, beat the Oreo crumbs with the cream cheese until combined. The mixture will be thick and sticky. You can do this step by hand, but I find using a mixer is much easier.
  3. Using your hands, roll into 30–35 balls. Place balls on two large plates, a parchment paper lined baking sheet, or a silicone mat-lined bake sheet. Freeze the truffles for about 30 minutes. (Freezing the balls is the most important step of this recipe. If they are not cold and solid, the melted chocolate will not coat the balls properly.)
  4. Coarsely chop the chocolate and melt according to package directions. Working with 1 truffle at a time, coat in chocolate. Here’s how I coat truffles: drop the truffle in the middle of the melted chocolate. Swirl the chocolate all around it with a fork. Pick up the truffle with a fork or dipping tool—do not pierce it, simply pick it up on top of the fork’s prongs. Tap the fork on the edge of the bowl to allow the excess chocolate to drip off. Place on a lined baking sheet. Top with sprinkles while the chocolate is still wet.
  5. Refrigerate truffles for at least 10 minutes so the chocolate sets. Truffles must always be chilled and will stay fresh for up to 5 days in the refrigerator.

Notes

  1. Make-ahead tip: You can freeze for up to 2–3 months. Thaw in the refrigerator overnight before serving.

Keywords: golden oreo truffles, oreo truffles

Reader Questions and Reviews

  1. Made these last week. The standard Oreo Truffle is ALWAYS a hit so are Mint Oreo Truffles — these followed suit. Just like everything I’ve made from your blog so far. Thanks so much.

  2. I made these for a New Years Eve party and I heard someone describe them as “creamy goodness”; and I just made them for my roommates and I, and they were gone within 36 hours. These are definitely a favorite AND a new recipe staple for me!

    1. creamy goodness – that’s exactly how I would describe them too. They are so full of creamy vanilla flavor and white chocolate. And the sprinkles! Love it all. I’m glad these are a new staple for ya! Thanks for letting me know, Faith. =)

  3. I just made this today and it was delicious, but I forgot to let it sit until room temperature, so the chips melted and it was a little more chocolately than planned!

  4. I just made these for my boyfriend and they were AMAZING. He has 2 roommates so I doubt there will be any left by tomorrow. Thanks for the easy, tasty recipe Sally!

    1. Yay! These are a favorite recipe and so, so easy too! Thanks for reporting back, Emily!

  5. My boyfriend has a ridiculous obsession with golden Oreos, so I’ve been hunting around for a recipe involving them that I could make for his birthday – this one is absolutely beyond perfect! If I can find some, I plan on using heart-shaped sprinkles just to add a little something extra. I can only hope that mine turn out as beautiful as yours did…fingers crossed! 🙂

  6. These are fantastic with the gingerbread oreos also, great holiday treat. I have also used strawberry cream cheese with golden oreos and dipped in white chocolate – strawberry shortcake heaven

    1. I have to try them with gingerbread oreos and strawberry CC with golden oreos – wonderful!

  7. Can you make these with double stuffed Oreos or would they be too soft?

    1. Hi Sarah! You sure can – the extra filling won’t really have an effect on the texture.

  8. Hey Sally! I absolutely love these truffles!! But I was wondering how you get them covered in chocolate so smoothly? When I did it, they were a little lumpy and uneven! Any tips?
    Thanks!

    1. Hey Alexis! I roll the balls to be very very smooth. And then freeze them. They are easier to dip in chocolate that way.

  9. Hi! 🙂

    If I want to bring these for someone the next day, do I leave it in the freezer or the refrigerator?

  10. Hi!! These truffles really inspired me to make some and sell them! I’m still studying and marketing these little babies would hopefully help me with my expenses. I do hope you have more truffle and no-bake recipes to come!! Love all your creations. Keep ’em coming! Xoxo

  11. Hi, I’m frm Singapore and the Oreo truffles looked sooo adorable!! I’m gonna try this out this weekend. Can I know if u chopped up the Oreos including the Oreo cream or just the dry cookie part?

    Thanks!

  12. Hi! Uhm… I was wondering… Does it make 48 balls or 40 balls…? Cause im planning to make this for all my friends for Valentines this year, and i wanna know the right amount of ingredients i need.

    I love your recipes btw. Ive tried making your frozen peanut butter reese pie, the cookie dough fudge as well. They were both awesome!

      1. Hi there! The recipe makes between 42-48 actually. You need to keep them in the refrigerator after they’re made. You’ve chosen some great recipes to make so far! I love that frozen reese’s pie.

  13. I made these a couple of days ago. They are so addicting which is why I am glad that I only made 12. They’re sweet, but not teeth dancing sweet. I used the Birthday Cake Golden Oreo cookies and added a little vanilla to the mixture. I melted white chocolate chips for the coating.(it was easier). Out of this world good. These are my new fav treats and I will be making them again. Who needs birthday cake? These truffles are so much better.

  14. hello Sally!
    I just wanted to know which kind of white chocolate you use for those? it looks so white, the white chocolate you can buy here in Europe has a yellowish color to it, that was why I was wondering.

  15. Hi Sally! I’m getting ready to make these, but I’m wondering how big do you usually make these? A teaspoon? Tablespoon? Thank you!!

  16. Hi Sally! Can I make these and freeze for about a week before eating them? Hoping to make for a party before hand! Thanks 🙂

  17. Sally, I had a nightmare making these! (My friend thinks I got a bad batch of baking chocolate). My chocolate would NOT melt! I even had her fancy chocolate melting pot (fondue pot)… I ended up having to melt white chocolate chips, also how did you get your chocolate so white? Mine was a brownish almondy color… Hopefully mine taste better than they look!

    1. Oh my… what kind of white chocolate are you using? I’ve never seen brown melted white chocolate before. And I’m concerned it’s not melting… at all. I suggest using Ghirardelli white chocolate – it’s the best for coating.

    2. Try using vanilla flavored CandiQuik. It microwaves perfectly and tastes just like white chocolate.

  18. Made these with lemon Oreos as well as the limited time pumpkin Oreos! Beyond amazing! I am beyond happy to have came across this site. Your recipes rock! 🙂

  19. Sally, I love your site for all the amazingly delicious sweet recipes that are just so super easy to make. Thanks for sharing with us. Thought I would share too: this recipe is perfect to experiment with. This morning I made a batch with Kingston biscuits but added dedicated coconut and almonds. So yummy!

  20. We made these with birthday cake flavored oreos, and they were delicious! Unfortunately all we had were milk chocolate chips, which were really hard to use for dipping, but still tasted good. I’ll definitely use a melting chocolate of some sort next time. 🙂
    Thank you so much for the fun recipe! 😀

  21. Hello. This recipe looks perfect for valentines day 🙂 but I am wondering if I could substitute the cream cheese for something else. My boyfriend hates it but he loves golden Oreos. I ll still make them as they are for my siblings and my uni friends 🙂 thank you

  22. I made these today. I used ghiradelli white chocolate. I found that the chocolate was really thick and it was hard to nicely and evenly coat the balls. I melted the chocolate on a double boiler but then turned the heat off after it was all melted because I was scared it would burn (known problem for me). Any suggestions how to keep the chocolate nice and smooth to coat the full batch? By the way, while mine look a mess, they are absolutely addicting 😉
    Thanks,
    Rebecca

  23. I have made these several times and they always come out fabulous. I tried once with the Ghiardelli chocolate but I had to buy 2 bars and it was expensive and didn’t melt well. Now I use the candy melts; usually Merckens,. It melts easily and stays melted for the whole batch.

  24. I made these last Saturday with white chocolate and semi-sweet chocolate and everyone loved them. I would definitely make them again, they were so easy.

  25. My favorite tweak on these:
    Once the ball is formed, make a little ‘well’ [I use the big end of a chopstick], in each ball. Marshmallow fluff in a small zip baggie, with the corner snipped off [approx. couple tablespoons] . Squeeze a small amount into each ball, and pinch the ball closed. Dip in [not white] chocolate and sprinkle some graham cracker crumbs on each one before the coating sets.
    S’moreos balls!
    [Note: I had tried it with a mini marshmallow, but I liked the consistency of the fluff better.]

  26. Hi Sally! Looking for make ahead easy elegant recipies for my fabulous forty party in 2 weeks. Was hoping I could make these and then freeze them till the date, but you have no freezing instructions? Here it says 5 days ahead In the fridge, is that the earliest? Thanks, Shani in Mexico

    1. You can freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving. Happy birthday!

  27. Quick question Sally. I am making these for a baby shower, the night before. Obviously they would be refrigerated all night and pulled out the morning off.  They will be on a dessert table……would it be ok to be kept out for a little while on display?

  28. I love your recipes! I made these, and everything went well. When the white chocolate was drying on the truffle, it started to crack. What did I do wrong?

    1. Lenna, it sounds like your truffles were too cold and the chocolate was too hot. That’s what is causing the chocolate to crack. Let the chocolate sit for awhile to cool down before dipping. Likewise, let the truffles sit out at room temperature for a few minutes. This should all help.

  29. I’m about to go to the store to buy ingredients to make these and the mint oreo truffles for my son’s Baden-Powell Scouts dinner tonight. They look delicious and simple–perfect for my 2 year old and 5 year old bakers to help out with! Thanks for the recipe! (from Chilliwack, British Columbia)

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