How to make NO BAKE OREO TRUFFLE COOKIES
It’s been mostly healthy recipes the last few weeks so I thought it was about time for a little dessert Especially with Valentine’s day coming up — these no bake oreo truffle cookies are the perfect treat.
If you’ve ever made (or eaten) oreo truffles, you’ll notice this recipe is very similar. These are essentially oreo truffles but in dressed-up cookie form.
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- 1 package (16 ounces) Original Oreo Cookies (not double stuffed), finely crushed
- 1 package (8 ounces) full fat cream cheese, at room temperature
- 3 cups high quality milk chocolate chips (can use semi-sweet/dark if you prefer)
- 1 cup high quality white chocolate chips
- Shortening or Vegetable Oil
Pulse the full oreo cookies (no need to separate cream from cookie) in a food processor or blender until it is in fine crumbs.
Using a hand-held mixer, beat the oreo crumbs and cream cheese together until well combined.
Roll the mixture into large balls and then flatten and shape into even sized discs. Chill the discs, covered tightly, for an hour in the fridge or 20 minutes in the freezer. Keep the discs as cold as possible right up until it is their turn to be dipped in chocolate!
Once the discs are chilled, separate the chocolate in two parts. To one part (1 and 1/2 cups) add 1 teaspoon shortening or vegetable oil. Melt in the microwave in bursts of 15 seconds, stirring in between each burst for 15 seconds. Be patient microwaving to avoid burning the chocolate and remember the chocolate is melting even outside of the microwave.
Once melted and smooth, coat the oreo discs in the chocolate. I take an oreo disc straight from the fridge and place it on top of a large fork and then spoon melted chocolate over the fork. I tap the fork a few times to get the chocolate smooth and then drag the fork across the edge of the bowl to remove excess chocolate. I use a knife to push the oreo disc off of the fork onto a prepared sheet pan lined with parchment paper. If the chocolate is still too thick and not coating the oreo disc well, add 1/2 teaspoon additional shortening or oil. Once you've used all that chocolate, repeat the directions to melt the remaining 1 and 1/2 cups chocolate. Allow to harden at room temperature.
Once the chocolate is hardened, melt the white chocolate chips (I don't add oil/shortening to the white chocolate, but you can add a little if needed/depending on the brand of chocolate you use) in the microwave. Microwave them in bursts of 20 seconds, stirring in between each burst for 15 seconds. Transfer the melted white chocolate to a plastic bag and seal the bag. Cut off the tip of the bag and pipe stripes over the oreo cookie discs. Work quickly as white chocolate hardens much faster than milk chocolate.
Let set and they're ready to enjoy! Store any leftovers in an airtight container in the fridge.
Best enjoyed within 5 days.
Depending on how quickly you work and/or how fast the chocolate hardens, you might have to re-melt the chocolate a few times.
Did you make this recipe?
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