This Oreo truffles recipe is dangerously delicious! I made these with my Christmas cookies this year, and they were gobbled up at every gathering in no time.

The best part is that they are SO easy to make and you only need 3 ingredients (plus sprinkles if you choose)!

I used some Christmas color sprinkles on mine to make them a little festive. You can easily change up the sprinkles to make these a dessert for every holiday.

Oreo Truffle Ingredients:

Oreos
Cream cheese
Melting chocolate
Sprinkles (if you choose)

How to Make Oreo Truffles:

Again, this Oreo truffles recipe is so easy. They are also a great recipe to include your kids in – I love getting my kids involved in simple recipes that don’t take a lot of precision.

You’ll need a couple of baking sheets lined with parchment paper or silicone baking mats, so be sure to get those prepped.

Start by crushing the Oreos. I put them in a gallon size ziplock bag and used a wine bottle as a rolling pin to crush mine (gotta get resourceful sometimes haha).

You could also use an ACTUAL rolling pin haha or break them up with your hands, crush them with a spoon, etc. Just make sure you get them down to small pieces.

From there, mix in your cream cheese. I used a spoon and pressed it together. You could also put on some gloves and mix it by hand – that would probably be much faster and take less muscle!

Once it’s completely combined, use a cookie scoop to scoop balls and place them on a baking sheets lined with your parchment paper or silicone baking mats. Place them in the freezer for 20 minutes or so. The harder they are, the easier it will be to handle them for the next step, so be sure you let them freeze long enough.

Be sure to check out my Homemade Ice Cream Cake recipe where I use this Oreo and cream cheese mixture as the crust!

Coating Your Oreo Truffles:

Now it’s time to dip them in chocolate!

I did a mixture of white and dark chocolate, partly for aesthetic, and partly for a mixture of flavor.

You can use chocolate chips, almond bark or candy coating. I prefer to use almond bark.

After your Oreo balls are frozen enough, melt your chocolate in the microwave in a microwave safe bowl. Put it in there for 30 seconds at a time and stir in between until you have no more chunks.

Coat each Oreo ball in the chocolate and place them back on the baking sheet. Quickly add sprinkles because they won’t stick once the chocolate sets (which happens quickly!).

Once all of your balls are coated, put them in the refrigerator to set completely. You can also put them in the freezer, but your chocolate may crack.