Save to Pinterest My sister showed up one Saturday with a tub of pink candy melts and a mischievous grin, insisting we make something ridiculously pretty for her daughter's birthday. We crushed Oreos in a bag with a rolling pin while her toddler napped, and by the time the truffles were coated and chilling, we'd eaten at least six between us. The snap of that candy shell against the creamy Oreo center became instantly addictive. Now I keep a stash of these in the fridge for emergency sweet cravings or surprise guests.
I brought a platter of these to a potluck once, and they vanished faster than anything else on the dessert table. People kept asking if I'd ordered them from a fancy bakery. One friend stood there dipping her third truffle into her coffee, eyes closed, murmuring that she'd never felt so content. That's when I realized these little spheres had a strange power to make people pause and actually savor something.
Ingredients
- Oreo cookies: Use the whole cookie, filling and all, for that signature cookies and cream flavor that doesn't need any sugar added.
- Cream cheese: Let it sit at room temperature for at least 30 minutes so it blends smoothly without lumps, creating a velvety truffle base.
- Pink candy melts: These wafer-style coatings melt smoother than chocolate chips and set with a beautiful sheen, plus they come in every color imaginable.
- Vegetable shortening: Just a teaspoon thins the candy coating slightly, making dipping easier and the finish shinier.
- Sprinkles or edible pearls: Optional but delightful, these add a festive touch and a hint of extra sweetness and crunch.
Instructions
- Crush the Cookies:
- Pulse the Oreos in a food processor until they become fine, uniform crumbs that look like dark sand. If you don't have a processor, seal them in a zip-top bag and roll over them with a rolling pin until no large chunks remain.
- Blend the Base:
- Combine the cookie crumbs with softened cream cheese in a mixing bowl, stirring with a spatula until the mixture turns a uniform gray-brown and holds together when pinched. This is your truffle dough, and it should feel slightly sticky but moldable.
- Roll the Truffles:
- Scoop out tablespoon-sized portions and roll them between your palms into smooth, firm balls. Line them up on a parchment-covered baking sheet, spacing them so they don't touch.
- Chill Until Firm:
- Refrigerate the truffle balls for 30 minutes or pop them in the freezer for 15 minutes until they're cold and firm to the touch. This prevents them from falling apart when you dip them in warm candy coating.
- Melt the Coating:
- Heat the pink candy melts in a microwave-safe bowl in 30-second bursts at medium power, stirring after each interval until completely smooth. Stir in the vegetable shortening if you want a thinner, glossier coating.
- Dip and Decorate:
- Use a dipping fork or regular fork to lower each chilled truffle into the melted candy, rolling it gently to coat all sides. Tap the fork on the edge of the bowl to shake off excess coating, then slide the truffle back onto the parchment and immediately sprinkle with decorations if using.
- Set the Coating:
- Let the coated truffles sit at room temperature until the candy hardens, or speed things up by chilling them in the fridge for 10 to 15 minutes. The coating should feel dry and snap cleanly when tapped.
- Serve and Store:
- Serve the truffles chilled for the best texture contrast between the cold, creamy center and the crisp candy shell. Store leftovers in an airtight container in the refrigerator for up to one week.
Save to Pinterest One evening, my nephew helped me roll the truffle balls, and his little hands made them all different sizes, some tiny as marbles, others nearly golf ball-sized. We dipped them anyway, and the mismatched batch became his favorite thing he'd ever made. He still asks for the bumpy pink balls whenever he visits, and I never correct the shapes anymore.
Choosing Your Coating Color
Pink candy melts are festive and cheerful, but you can swap them for any color that suits your occasion. I've made midnight blue truffles for a winter party, pastel yellow for Easter, and classic white with gold luster dust for a wedding shower. If you can't find pre-colored candy melts, buy white ones and tint them with oil-based food coloring, never water-based, which will cause the candy to seize. A few drops go a long way, so add color gradually and stir well between additions.
Texture Tweaks and Add-Ins
The basic Oreo and cream cheese blend is perfect on its own, but I've stirred in finely chopped toasted pecans for crunch, shredded coconut for tropical flair, and even a tablespoon of espresso powder for a mocha twist. If you want a firmer truffle that holds up longer at room temperature, reduce the cream cheese by an ounce or two. For an ultra-creamy, melt-in-your-mouth texture, add an extra ounce of cream cheese and keep the truffles chilled until the moment you serve them.
Serving and Gifting Ideas
These truffles look stunning arranged in mini cupcake liners on a tiered stand, or tucked into small cellophane bags tied with ribbon for party favors. I've also stacked them in clear glass jars with layers of parchment between each level, which makes a beautiful edible gift. Serve them straight from the fridge on a chilled platter, especially in warm weather, so the coating stays crisp and the centers stay firm.
- Pair them with sparkling water or champagne for an elegant dessert moment.
- Pack them in a decorative tin with parchment dividers for a homemade holiday gift.
- Set out a small bowl of extra sprinkles so guests can customize their own truffle decorations.
Save to Pinterest Every time I pull a container of these from the fridge, I'm reminded that the best treats are the ones you can make without overthinking, the kind that bring people together over something sweet and simple. Keep a batch on hand, and you'll always have a reason to celebrate.
Recipe Q&A
- → Can I use different colors for the coating?
Absolutely. White candy melts can be tinted with oil-based food coloring in any shade you prefer. Red for holidays, pastels for spring, or team colors for sporting events. Avoid water-based coloring as it will seize the chocolate.
- → How long do these truffles stay fresh?
Store in an airtight container in the refrigerator for up to one week. The texture remains creamy and the coating stays crisp. For longer storage, freeze undecorated truffles for up to 3 months, then thaw and dip when ready to serve.
- → Why did my candy coating turn out streaky or dull?
This typically happens from overheating or moisture. Melt in 30-second intervals at medium power, stirring between each session. Adding a teaspoon of vegetable shortening creates a smoother, shinier finish. Avoid getting water in the melts.
- → Can I make these without a food processor?
Yes. Place cookies in a sealed zip-top bag and crush with a rolling pin until fine crumbs form. The texture will be slightly more rustic but works perfectly. Ensure any large chunks are broken down for the smoothest consistency.
- → What's the best way to dip the truffles evenly?
Use a dipping fork or regular fork to lower each ball into the melted coating. Gently tap the fork against the bowl edge to remove excess. Slide onto parchment paper with a quick motion for the smoothest surface.
- → Can I substitute the cream cheese?
Cream cheese provides the essential binding and creamy texture. Mascarpone works as a substitute but yields a slightly softer truffle. For a dairy-free version, use vegan cream cheese alternative, though texture may vary.