Recipe By SandyG
Published Oct 7th
Prep 20m Cook 5m Additional 1h Ready In 1h 25m
Servings 3 1/2 dozen Calories 118.6

Cream cheese and chocolate are a perfect combo for melt-in-your-mouth truffles. Adding a little shortening to thechocolate as it melts makes the chocolate more fluid and easier to use for coating. It also makes the chocolate a little shinier once it has set. Transfer truffles to individual paper cups or mini muffin liners inside an airtight container and store in refrigerator up to 2 weeks.

Recipe Ingredients

  • 1 (14 ounce) package chocolate sandwich cookies (such as Oreo®)
  • 1 (8 ounce) package cream cheese, cubed and softened
  • 1 pound semisweet chocolate, chopped
  • 1 tablespoon shortening

Cooking Directions

  1. 1 Line a baking sheet with waxed paper.
  2. 2 Pulse chocolate sandwich cookies in a food processor until they are fine crumbs. Set aside 1/2 cup crumbs in a small bowl. Add cream cheese to remaining crumbs in the food processor; pulse until well combined.
  3. 3 Shape cream cheese mixture into walnut-size balls using dampened hands.
  4. 4 Melt chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, about 1 to 3 minutes.
  5. 5 Dip balls in the chocolate mixture, turning with a fork to completely coat. Lift the truffles out of the chocolate mixture using 2 forks, letting excess chocolate drip into the bowl. Transfer truffles to the prepared baking sheet. Immediately sprinkle reserved cookie crumbs over truffles.
  6. 6 Chill truffles in refrigerator until firm, about 1 hour.

Nutrition Facts

  • Calories 118.6
  • Carbohydrate 13 g
  • Cholesterol 5.9 mg
  • Fat 7.4 g
  • Fiber 1 g
  • Protein 1.7 g
  • Saturated Fat 3.5 g
  • Sodium 61.4 mg
  • Sugar 9.2 g

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Chef's Notes

For red-and-white-striped truffles, use white chocolate instead of semisweet chocolate for the coating and skip the crumb topping. Tint remaining coating (left over from dipping the balls) with red gel food coloring, warm it gently, and drizzle over the chilled balls; For brown-and-white-striped truffles, skip the crumb topping, and drizzle chilled balls with melted white chocolate; The nutrition data for this recipe includes the full amount of the chocolate coating. The actual amount consumed will vary.


  1. There yummy
  2. These are delicious. I made these and the Oreo cookie truffles and everyone loves them. I made the truffles then froze them on a cookie sheet. I then put them in a ziplock bag until I was ready to dip them. I read somewhere not to dip cold chocolate but they turned out perfect.
  3. I only set aside 1/4c cookie crumbs for putting on the truffles later. 1/2c was too much. DELICIOUS!!!
  4. I just love the rich Delicious taste of these incredibly easy truffles. Love them and i will be making them for all special occasions.
  5. Very good and easy! I put them in the freezer for about an hour before dipping them.
  6. Yummy and easy. Looks like I slaved in the kitchen making these. Great with chocolate/peanut butter sandwhich cookies and a peanut butter coating.
  7. Used this recipe for the panda's head in my Panda Cupcakes. Super cute!
  8. I've made these several times now and I keep getting requests! I use milk chocolate and an extra row of cookies because my boyfriend doesn't care for cream cheese. I just bought a set of candy dipping tools to make these even easier to make today. I also found that putting the rolled balls in - Read more ...
  9. These are my kids favorite! I make at least 2 batches every year during the holidays. I like to just add some colored sprinkles on top to decorate them. So pretty, and delicious too! Hard to eat just one!