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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


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!


  • 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)


  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.


  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. Hi,
    Can I leave the truffles in the fridge overnight and cover in chocolate the next day?

  2. Have you tried putting sprinkles in with the orea/cream cheese mixture? Would that work or would it possibly mess them up?

    1. I put crushed candy cane pieces in mine as I didn’t have any peppermint extract. Worked very well.

  3. Is it okay to use popsicle sticks like cake pops…will it stick to them and make correctly

  4. Hi there!

    I’m planning on making these a few days in advance. Can we freeze these fully decorated or can these only be frozen before being dipped in chocolate? I’m tryng to prevent any sweating when defrosting.


    1. Hi Christina! You can freeze the uncoated or coated Oreo truffles. I think chocolate and white chocolate coatings taste best fresh (not defrosted), so I recommend freezing and thawing the truffles prior to coating them.

  5. Hello! I’m so excited to make these. I would like to dip some in chocolate and then have some of them rolled in chocolate sprinkles the way you did for the “homemade chocolate truffles” recipe. Do you think the sprinkles will stick to these? Maybe I should freeze them less time for rolling in sprinkles?

    1. Yes! If they don’t stick you can certainly try freezing them for less time. Enjoy 🙂

  6. What type of white chocolate do you use? I tried to melt ghiradelli and I couldn’t get it to work. Thanks

    1. Hi Jody, I prefer pure white chocolate such as Ghiradelli or Bakers brands (the bars – not the chips!). You can use candy coating/candy melts, almond bark, or pure white chocolate. If using almond bark or pure white chocolate, chop it up before melting. You can melt it down with 1/2 teaspoon vegetable or coconut oil to thin out so it’s easier to use as a coating if you wish.

  7. These are great at parties! I’ve made this a couple of times now, and everyone always loves them! To be honest, I’m not quite sure why….I’m not a huge fan of them — I would prefer a cookie any day. But they rave about these more than my cookies :(! At least they are easy to make lol.

    I will say that although it says you can’t use chocolate chips due to the binders, I have used chocolate chips many times (both white and semi-sweet), and it works just fine. I just use the unflavored coconut oil for baking to thin it out. Candy melts are by far the easiest and stay melted the whole time, and they are the cheapest. But if you are making it for a nice event and want to splurge a bit, I’d recommend going for real chocolate. The candy melts taste just fine and there is nothing wrong with them, but Ghiardelli chocolate coating on these is amazing!

  8. People raved about these at a school bake sale! I made them for Christmas and stirred about half a cup of Christmas sprinkles into the batter. Festive and delicious. Thank you!

  9. I just realized that now the regular size package of Oreos is 14.3 oz not 15.25. Do you think I need to make any changes with 1 less ounce (like reduce the cream cheese by a small amount)? I don’t like when they do this!!! Thanks !

  10. I really want to make your pumpkin truffles but pumpkin purée is nowhere to be found right now. Do you think a little pumpkin extract and pumpkin spice would work well with this recipe?

    1. Hi Christine, We haven’t tried that but you certainly can! If you wish to try making your own, other readers have reported making fresh pumpkin puree this way:

  11. Two ideas:
    1. beat the cream cheese first (with a bit of salt and powdered sugar), then mix with Oreos
    2. use a toothpick to dip the truffles in chocolate – sure there will be a small hole, but you can use this side for the bottom 😉

    If you don’t have a food processor, put the cookies in a ziploc back or a cloth bag and beat them with a cooking mallet, rolling pin or anything similar

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