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Makes approx. 50 one-inch truffles or 100 half-inch mini-truffles


  • 18 oz. package of OREO Chocolate Sandwich Cookies

  • 8 oz. package of Cream Cheese, softened
16 oz. Semi-Sweet Baking Chocolate or Chocolate Chips, melted


  • 1. Crush the cookies into fine crumbs in a food processor or zip top bag.
  • 2. Add softened cream cheese; mix until well blended. As my playgroup friend says, “until you have mud.”
  • 3. Roll cookie mixture into balls, about 1-inch in diameter for full size truffles or 1/2 inch diameter for mini-truffles. I used a cookie disher for uniform sized balls.
  • 4. Refrigerate until firm, about 30 minutes.
  • 5. Melt the chocolate over a double boiler or in the microwave. Stir until smooth.
  • 6. Roll the balls in chocolate to coat completely; use two toothpicks or forks to remove the balls from the chocolate, allowing the extra chocolate to drip off.
  • 7. Place on a wax paper-lined baking sheet.
  • 8. Refrigerate another 30 minutes until the chocolate forms a hard shell.
  • Store leftover truffles (if any) in an airtight container in the refrigerator.

Categories: Misc. Dessert 
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