It’s here! We are officially ready to kick off another year of the 2S2C Twelve Days of Christmas Cookies! (If you missed the event from 2011, the recap with all 12 cookie recipes can be found here.) K and I have found twelve new recipes for the holiday season and we hope you’ll join us for the celebration! I’m kicking off the party with a recipe that is new to me- Oreo Truffles.
My mom brought these Oreo Truffles to my house for a post-Thanksgiving treat. She said that she had read about this recipe on a lot of food blogs and had to try them out. At first I was skeptical, especially after eating way too many Oreos for T’s Mickey Mouse-themed birthday party. The fact that the original recipe for Oreo Truffles only has three ingredients didn’t help either. However, once I tried one, I understood what all the fuss was about. Who knew that such an easy cookie recipe could be so good!?
I figured this recipe would be a great way to kick things off with a nice and simple, but amazing recipe. Try making some Oreo Truffles to kick off your Christmas cookie season (however, did I mention these are no-bake?) Hopefully that will get you in the mood for more holiday baking. We’ve got so many great cookie recipes planned….I can hardly wait!
- 36 Oreo cookies
- 8 oz. cream cheese, room temperature
- 16 oz. semi-sweet or dark chocolate
- 3 tablespoons sprinkles (optional)
- Place Oreo cookies in a food processor and pulse until finely ground. Reserve ¼ cup of the cookie crumbs in a small bowl. Mix the remaining cookie crumbs and cream cheese in a medium size bowl until blended. Shape mixture into 48 balls.
- Mix reserved cookie crumbs with the sprinkles. (This step is optional, but I wanted to get a little green, red, and white color on the truffles to make them more Christmas-y.)
- Meanwhile, melt chocolate in a microwave-safe bowl (a glass Pyrex measuring cup also works great). Microwave on high for 2-4 minutes depending on your microwave's strength, stirring about every 30 seconds.
- Cover a rimmed baking sheet with a piece of wax paper. Once the chocolate is melted, dip each oreo ball into the melted chocolate mixture. Use two forks to roll truffles in the chocolate until evenly coated. Let excess chocolate drip back into the bowl and place dipped truffle onto the baking sheet. Before the chocolate firms up, sprinkle a small amount of the cookie crumb and sprinkle mixture on top.
- Refrigerate 1 hour or until firm. Store truffles in an air-tight container in the fridge or freeze in a freezer bag until ready to serve.
Source: Slightly adapted from Kraft Recipes
Very festive! They can easily be made gluten-free by using the GF version of sandwich cookies that I found on my favorite grocer’s shelves.
I love this recipe. So easy and yummy! I recommend freeing the balls before dipping them into th chocolate. This way the chocolate doesn’t all fall apart on you when you are dipping them. Makes this so much less stressful :)
Great tip Stacie!