Golden Oreo Truffles
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Golden Oreo Truffles are the perfect no bake dessert for holidays, birthdays, and more! Mix crushed sandwich cookies with tangy cream cheese, then dip in sweet vanilla candy coating. You can make over 2 dozen treats in no time and decorate them however you want. Easy to make ahead of time too.
Golden Oreo Truffles
It’s no secret that I’m a chocoholic, but sometimes I’m in a lighter vanilla mood. I love crushing up Golden Oreos to make a quick mug cake, but it’s not a very fancy dessert.
Truffles are, though! And even though they look and taste quite fancy, this no bake treat couldn’t be easier to make.
All you need are cookies, cream cheese, and candy coating!
Vanilla Oreo truffles taste a lot like cake pops, but the filling is richer, creamier, and practically melts in your mouth.
Ingredient Notes and Substitutions
- Golden Oreos – These are simply vanilla-flavored versions of the classic cookie.
Be sure to grab the regular kind and not Double Stuf — the extra cookie filling will throw off the ratios needed for the truffle filling. - Cream Cheese – Adds a slightly tangy flavor and creamy texture to the filling, plus holds everything together. Full fat is best here!
- Almond Bark – This is a little easier to work with than white chocolate and isn’t quite as sweet.
Vanilla-flavored candy melts or wafers are the best substitute, followed by white chocolate chips.
Tips and Tricks to Make Perfect Golden Oreo Balls
- Cut the cream cheese into smaller pieces.
After you pulverize the cookies, drop the pieces all around the inside of the food processor instead of adding the whole block in one spot.
Eventually, it would all get blended, but this makes the process go faster, and you won’t end up with smears stuck on the side of the bowl.
Also, heat is generated the longer you run the food processor, so the filling is less likely to over-soften if you can get it mixed up faster.
- Use a cookie scoop to portion out the filling.
Sure, you could use a spoon or pinch some off with your fingers, but you’re far more likely to get differently-sized Golden Oreo truffles this way.
Using a 1 tablespoon scoop makes it easy to portion out evenly sized balls, plus it’s a lot faster and less messy too.
- Chill before dipping!
Once you portion out the filling, chill Golden Oreo balls in the refrigerator for at least 30 minutes.
Longer is better, and you can even use the freezer — though you’ll want to place them in a sealed container so they don’t get freezer burn or absorb other flavors.
- Use a fork to dip truffles.
Place one towards the end of the tines and lower it into the melted coating. Or, hold the fork over the bowl and use a spoon to pour the almond bark over the top.
Once covered, set the fork on the sheet pan and slowly slide the fork out from underneath or use another to push it off.
You could also use a toothpick or the thinner end of a chopstick — poke it into the chilled ball for dipping and gently use another to remove it afterward.
The coating should fill in the hole pretty quickly or you can smooth it over with a spoon.
Unfortunately, I’ve dropped more truffles than I can count with this method and ended up having to fish them out with a fork anyway!
Prep Ahead
- Make and chill filling overnight
Kitchen Tools You Will Need
- Baking Sheet lined with Parchment Paper
- Food Processor – Essential for crushing the cookies thoroughly and making the filling.
- Cookie Scoops – Great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
- Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
Decorating Ideas
Make your Golden Oreo truffles extra special with a variety of toppings.
I like to set aside a few of the cookies to crush and press into the tops after coating — it gives it a fancy chocolate-shop feel in seconds!
You could also keep it simple and drizzle extra melted almond bark over each truffle. No need for a piping bag, just use a fork.
For some extra flair, mix gel color into the coating or use colorful candy melts.
Another popular choice is rainbow sprinkles since vanilla Oreo truffles taste a bit like funfetti cake.
In fact, you could even mix some sprinkles into the filling if you’d like. Do so by hand or the food processor will simply turn them into colorful dust.
For holidays, use sprinkle shapes or colorful sanding sugar to match these treats to the occasion:
- Red and green for Christmas
- Silver or gold for New Years
- Pink and red for Valentine’s
- Green for St. Patrick’s Day
- Spring colors for Easter
- Red, white, and blue for the Fourth
Storing and Freezing Leftovers
Keep Golden Oreo truffles chilled in an airtight container. They’ll typically last for up to 2 weeks in the refrigerator, maybe less if your cream cheese was close to expiration.
Or, you can freeze them for up to 3 months! It’s best to thaw them in the refrigerator — a sudden temperature change will cause the coating to sweat.
Vanilla Oreo Truffles FAQ
Yes, and it’s honestly a good idea if you do! Mix and form the Golden Oreo balls, then refrigerate them overnight in an airtight container and dip them the next day.
This guarantees that they’re nice and firm, making them easier to dip. They’ll also hold their shape a lot better since the filling will soften a bit from the heat of the coating.
As mentioned, you need the filling to be fully chilled so it holds its shape. Be sure to roll it into balls after scooping too.
It also helps to dip Golden Oreo balls in batches since they’ll soften on the counter. Keep the rest in the refrigerator so they stay firm.
You bet there is! All you have to do is swap the Golden Oreos for regular Oreos and use chocolate almond bark for the coating.
I also have a chocolate Oreo truffle recipe with an extra soft center that feels similar to ganache. Give it a try!
Enjoy!
With love, from our simple kitchen to yours.
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Golden Oreo Truffles
Ingredients
- 33 Golden Oreo Cookies
- 8 ounces regular cream cheese
- 18 ounces white almond bark
Instructions
- Line a baking sheet with parchment paper.
- Reserve 3 Oreos for garnishing. In a food processor crush the remaining 30 Oreos until they form a soft crumb.
- Add the cream cheese to the food processor and blend until combined.
- Use a one tablespoon cookie scoop to portion cookie dough balls or truffles and place them on the prepared baking sheet.
- Put the truffles into the refrigerator for at least 30 minutes so the truffles can harden (or in an airtight container overnight).
- Once your truffles are chilled, melt the almond bark according to the package or in a melting pot.
- I like to melt mine in a microwave safe bowl in 30 second increments – stirring between, or in a melting pot.
- Dip the truffles into the melted chocolate and tap off the excess.
- Put the truffle back onto the parchment paper after they are fully coated and repeat until all of them have been dipped and are coated in white almond bark.
- Let the truffles cool for a couple of minutes so the chocolate hardens and drizzle the remaining almond bark over the truffles with a fork. Garnish with crushed Golden Oreos (optional).
- Let the truffles harden completely and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2024
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