Oreo truffles

August 15, 2012 § 2 Comments

This year marks the 100th anniversary of Oreo chocolate cream-filled sandwich cookies. Up until a week ago I was completely baffled by all the Oreo affection that everyone seems to harbor, especially in elementary school when they were a hot bartering commodity at the lunchtime swap.

Now, however, I totally understand the Oreo hype, because my friend Allison made a batch of these Oreo truffles and brought them in to share at work. The experience was revelatory. Even our friend Kyle, an avowed Oreo fan, was impressed, with both of us exclaiming that the Oreo truffles are what Oreos should taste like.

And just like real chocolate truffles, these are densely chocolaty but in an Oreo way, encased in a crunchy white chocolate shell that tastes like the creamy Oreo filling, but better. We’ve now had several really long conversations, in between munching on this batch I made, about what manages to transform the cookie crumbs into a fudgy truffle, and the leading theory (after “it’s magic!”) is that the fat in the Neufchatel (or cream cheese) heightens the flavor of the cocoa powder in the cookies.

While I might not ever really enjoy the ur-Oreos (ur-eos?), these dense, chocolate delights will be making an appearance anytime I need a gift for an Oreo fan.

Oreo truffles

Adapted from my friend Allison’s recipe

Makes 56 truffles


  • One 15.5-ounce package (439 grams) Oreos (chocolate cream-filled cookies)
  • Eight ounces (226 grams) Neufchatel cheese (or substitute cream cheese) at room temperature
  • Approximately 24 ounces (678 grams) best-quality white chocolate

1. Bash up the Oreo cookies. I opted for the plastic-bag+rolling-pin method, but the food processor also works.

2. In a big bowl, using a spoon or clean hands, mash up the Oreo crumbs and the Neufchatel until blended.

3. Form rounded-tablespoon-sized balls of cookie crumbs and Neufchatel, and set on a baking tray lined with parchment paper. Chill them for at least thirty minutes, or up to two days.

4. Melt the white chocolate in a double boiler (or in the microwave in short bursts). Carefully dip each chilled cookie crumb ball into the melted white chocolate, roll it around a bit, and then set to cool on yet another parchment paper-lined tray. Let cool, then chill and move to the refrigerator to store, or serve right away.

Note: Oreo truffles will keep for up to a week in the refrigerator in an airtight container.


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§ 2 Responses to Oreo truffles

  • These oreo truffles sound incredible. Thanks for sharing for the lovely recipe.

    • kristina says:

      I hope you’re able to find Oreos in the UK, but if not, Kyle and I were discussing different variations (all while eating more truffles, of course) and we think most biscuits could be successfully substituted. In any case I hope you enjoy making/adapting these truffles!

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