Cookies & Cream Truffles

May 1

Oreos, but make them fancy.

Want an up-scale little sweet and zero desire to haul out your candy thermometer? Same. These no-bake cookies & cream truffles are about to become your new favorite treat. We’re talking creamy, dreamy bites of Oreo goodness that come together with just a few ingredients and barely any effort. No oven, no fuss—just mix, roll, chill, and try not to eat them all at once (good luck with that). Plus they look fancy so set these out at your next party for a crowd pleaser. No need to mention they were super easy to make, just remember to raise those pinkies when you eat them.

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Ingredients explained:

Oreos or any favourite sandwich cookie will do. Set aside a couple of them for garnish.
Cream cheese - I use full fat cream cheese for flavor, but if you want to use light then go ahead.
Salt & vanilla - This helps to balance the sweetness.
Chocolate chips - In total, you’ll need about 1 bag of chocolate chips, but use whatever kind you like. I dipped some in semi sweet and some in white chocolate, but you do you.
Coconut oil - This helps to thin out the chocolate which helps a lot for dipping and achieving a nice thin coating. Coconut oil also melts at body temperature so it melts in your mouth.

The recipe

Cookies & Cream Truffles

Ingredients

1 package (14.3 ounce) Oreos or other sandwich cookie that you prefer
1 brick (8 ounce) cream cheese, cut into small pieces
1/2 tsp salt
1 tsp vanilla
1 bag (12 ounces) chocolate chips, use your favourite kind
1 tsp coconut oil

Directions

In a food processor, chop the cookies up into small sized pieces. The pieces do not need to be uniform, this is just an initial chop. Alternatively, if you don’t have a food processor, you can put the cookies in a bag and hit the cookies with a rolling pin until fine crumbles. Set aside about 2 TBSP of cookie crumbs for decoration at the end.
Add the cream cheese, salt and vanilla and pulse until the cookies and cheese are incorporated. If you don’t have a food processor, use a hand held mixer, stand mixer or spoon to mix.
Roll the mixture into teaspoon sized balls and place on a parchment lined pan. It will be a bit messy, but the mixture should come together and form balls nicely. Place in the freezer for 20 minutes to firm up.
Melt the chocolate in the microwave in 30 second bursts. Add the coconut oil in and stir. The chocolate should be runny. Using a toothpick or a spoon to coat the chocolate and place back on the parchment lined pan. Sprinkle with cookie crumbles, maybe some flaked sea salt, or drizzle with a different type of chocolate, whatever you want to do.

Makes approximately 40-45 truffles. Store in the fridge and lasts for 1-2 weeks. These will freeze nicely and last for a few months. Make sure you thaw and store in the fridge, not at room temperature.

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