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Oreo Truffles are the easiest no bake treat in my back pocket, with just a handful of ingredients blended in a food processor, rolled into balls, and dipped in a creamy peanut butter and chocolate coating like a buckeye. My girls love sneaking these out of the fridge on a busy holiday weekend. If you love an easy Oreo dessert, our no bake Oreo cheesecake is another family favorite.
Peanut butter Oreos and cream cheese are the only filling you need, then a quick double dip does the rest.
Oreo Truffles Quick Look
- đź•’ Prep Time: 10 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 4 hours 10 minutes
- 🍽️ Serving: 20 truffles
- ⚡ Calories: 251kcal
- 🌶️ Flavor Profile: Rich and creamy chocolate Oreo center with sweet peanut butter coating
- âś‹ Difficulty: Easy, about as simple as our chocolate cherry truffles
Quick Answer
Pulse peanut butter Oreos into crumbs in a food processor, then add cream cheese and pulse until a dough forms. Roll the mixture into 1 tablespoon balls and freeze for 4 hours. Melt white chocolate with peanut butter and dip each truffle, then dip the bottoms in melted milk chocolate and let them set.
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Why This Recipe Works
Click to see the technique science
- Only five ingredients. These Oreo truffles need nothing but Oreos, cream cheese, peanut butter, and two kinds of chocolate, so they come together fast.
- No baking required. Everything is no bake, so they are perfect for holiday cookie trays without heating up the oven.
- The food processor does the work. Pulsing the Oreos and cream cheese together gives you a smooth, dough like filling in seconds.
- Peanut butter coating is the twist. A creamy peanut butter and white chocolate coating gives these a buckeye style flavor that sets them apart from classic Oreo truffles.
- Make ahead friendly. They keep beautifully in the fridge or freezer, so you can make them well ahead of any party or gathering.
- Perfect for gifting. These Oreo truffles are sturdy, travel well, and look impressive packed in a little box, making them a thoughtful homemade gift for the holidays or any celebration.
Why You’ll Love This Recipe
- They taste like a cross between an Oreo truffle and a peanut butter buckeye.
- A food processor and five ingredients make them genuinely easy.
- They are just as fun and make ahead as our chocolate cherry brownie truffles.
Key Ingredients
Just five simple ingredients come together for these no bake Oreo truffles.
- Peanut butter Oreos: The base of the filling, pulsed into crumbs for that rich chocolate cookie flavor with a peanut butter hint.
- Cream cheese: Binds the Oreo crumbs into a smooth, dough like filling that rolls into perfect balls.
- White chocolate chips: Melted with peanut butter for the creamy outer coating.
- Creamy peanut butter: Stirred into the white chocolate for that signature buckeye flavor.
- Milk chocolate chips: Melted for dipping the bottoms, giving each truffle a chocolate base.
See recipe card for exact quantities.
Variations and Substitutions
These Oreo truffles are easy to make your own.
- Use regular or Golden Oreos in place of peanut butter Oreos for a different flavor.
- Skip the peanut butter coating and fully dip the truffles in melted chocolate for classic Oreo truffles.
- Drizzle the finished truffles with extra melted chocolate or a sprinkle of crushed Oreos.
- Roll them in chopped peanuts or sprinkles before the coating sets for a fun finish.
How to Make Oreo Truffles
- Place the Oreos in a food processor and pulse until they form fine crumbs. Add the softened cream cheese and pulse until a dough like ball forms.
- Roll the mixture into 1 tablespoon sized balls using a cookie scoop and place them on a parchment lined sheet tray.
- Freeze the truffles for at least 4 hours, or up to overnight, until firm.
- Melt the white chocolate chips in a microwave safe bowl on half power in 30 second intervals, stirring between, then stir in the peanut butter until smooth.
- Dip each truffle into the peanut butter coating, tapping off the excess, and place back on the parchment. If the coating does not set within a few minutes, chill them for 5 minutes.
- Melt the milk chocolate chips the same way, then dip the bottom of each truffle into the chocolate and set them back on the tray to harden.
Recipe Tips & Tricks
- Soften the cream cheese fully so it blends smoothly with the Oreo crumbs.
- Use a cookie scoop for evenly sized truffles that dip and set neatly.
- Keep the truffles cold while dipping, working in batches so they hold their shape.
- Melt chocolate gently on half power, stirring often, so it does not seize or scorch.
- Tap off excess coating for a thinner, neater shell on each truffle.
- Store cold in an airtight container in the fridge so they stay firm and fresh.
Serving Ideas and Suggestions
These Oreo truffles are best served cold, straight from the fridge, when the chocolate Oreo center is firm and the peanut butter coating snaps. They are the perfect two bite treat for parties, cookie trays, and edible gifts.
Pile them on a platter next to our chocolate cherry brownie truffles and no bake peanut butter bars for a fun no bake dessert spread.
They make a wonderful homemade holiday gift, packed in a little box right alongside our chocolate covered peanut butter pretzels.
Because they are no bake and keep so well, these truffles are a go to for Christmas cookie exchanges, Valentine’s treats, and last minute party desserts. Make a double batch, freeze half, and you will always have a sweet bite ready to pull out when company stops by or a chocolate craving hits.
Oreo Truffles FAQs
These Oreo truffles are made of just peanut butter Oreos and cream cheese for the filling, then coated in melted white chocolate mixed with peanut butter and dipped in milk chocolate. The whole cookie, filling and all, gets crushed and blended with the cream cheese, so there is no separating or scraping required. No baking needed at all.
They are similar. Classic buckeyes are peanut butter balls half dipped in chocolate. These Oreo truffles have a chocolate Oreo and cream cheese center with a peanut butter coating, giving you that buckeye style flavor in truffle form.
The filling needs to be well chilled before dipping. Freeze the rolled balls for at least 4 hours, and work in small batches so they stay firm while you coat them.
Yes. They are a perfect make ahead treat. Store them in an airtight container in the fridge for up to a week or in the freezer for up to 2 months.
This recipe uses peanut butter Oreos for extra flavor, but regular, Double Stuf, or Golden Oreos all work. Use the whole cookie, filling and all, when you crush them.
Keep them in an airtight container in the refrigerator for up to a week. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 2 months and thaw in the fridge before serving. They are best enjoyed cold straight from the refrigerator.
Tried these easy Oreo truffles? I would love to hear how they turned out, leave a comment and a star rating below!
Keep the peanut butter chocolate streak alive with my crunchy chex bars.
For a golden vanilla twist on this idea, try our Christmas Oreo Balls with red and green swirled centers.
Peanut Butter Oreo Truffles
Ingredients
- 30 peanut butter Oreos
- 8 oz cream cheese softened
- 8 oz white chocolate chips
- 2 tablespoons creamy peanut butter
- 8 oz milk chocolate chips or chocolate variety of your choice
Instructions
- Place Oreos in a food processor and pulse until they form crumbs. Add in the cream cheese and pulse until a dough like ball forms. Roll mixture into 1 tablespoon-sized balls, I use a cookie scoop for this. Place on a parchment paper lined sheet tray. Place in freezer for 4 hours, up to overnight.30 peanut butter Oreos, 8 oz cream cheese
- Place the white chocolate chips in a microwave-safe bowl. Microwave on half power in 30-second intervals until melted, stirring with a spoon in between intervals. Add in the peanut butter and stir in until everything is smooth. Dip truffles one at a time into the mixture, tapping off the excess and place back on the parchment paper lined sheet. If the peanut butter coating does not harden within a few minutes then pop them back in the freezer for 5 minutes.8 oz white chocolate chips, 2 tablespoons creamy peanut butter
- Melt the chocolate chips by placing them into a microwaveable bowl. Microwave on half power in 30 seconds intervals until melted, stirring in between.8 oz milk chocolate chips
- Dip the bottom of the truffles into the melted milk chocolate. Place back on the sheet tray to harden.
Video
Notes
- You can use any kind of chocolate chips that you like we like milk, but you can use semi-sweet or even dark chocolate.
- The filling needs time to set up so let it chill for at least 4 hours if not overnight, this is an important step so when you dunk them they will not melt and fall apart.
- To dip I like to use a fork or slotted spoon to lower the truffle into the peanut butter mixture and roll it around. You can also use a tooth pick inserted into the top!
- If you cant find peanut butter Oreos you can use regular Oreos you just won’t have as much peanut butter flavor.
Nutrition
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Everything about these sounds so wonderful! These would disappear so quickly at my house!
Buckeyes hold such a special plate in my heart. And I can eat a batch all by myself. Great recipe!
The Salted caramel recipe was so yummy We will try all recipes at our kitchen
We love all new treat sweets and thank you for sharing yours