Cookies-and-Cream Truffles


  • 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


Line a baking sheet with waxed paper.

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.

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Shape cream cheese mixture into walnut-size balls using dampened hands.

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.

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.

Chill truffles in refrigerator until firm, about 1 hour.