Ingredients
Equipment
Method
Make the Oreo truffle dough
- Crush Oreo cookies in a food processor until they become fine crumbs with no large pieces remaining, about 1 minute. You should see a uniform, powdery texture with no visible chunks.
- Mix Oreo crumbs with softened cream cheese until fully combined into a thick uniform dough, 1-2 minutes. The mixture should hold together when pressed.
Shape and chill
- Roll dough into 1-inch balls and place on a parchment-lined sheet pan, spacing them evenly. Each ball should be smooth and consistent in size.
- Freeze the balls for 30 minutes until firm. They should feel solid and scoopable without smearing.
Melt and dip
- Melt white chocolate melting wafers according to package instructions until smooth and pourable. The chocolate should flow without lumps.
- Dip each chilled Oreo ball into the melted white chocolate using a fork, then let excess drip off and return each ball to the parchment sheet. Leave a clean underside and set the coated balls down in a single layer.
Decorate and set
- Melt red and blue candy melts separately until fully melted and smooth. Each color should be thin enough to drizzle in fine lines.
- Drizzle red and blue candy melts over the coated balls in thin lines, then immediately top with star sprinkles. Add sprinkles right away so they stick before the coating sets.
- Refrigerate for 30 minutes until fully set before serving. The white chocolate should look firm and not tacky when touched lightly.
Notes
For the smoothest coating, work quickly after dipping—keep the balls chilled until the white chocolate is ready, and drizzle decorations immediately so sprinkles adhere. Store in an airtight container in the refrigerator for up to 5 days; freeze balls (before serving) in a freezer-safe container for up to 2 months and thaw overnight in the fridge. For a fun swap, use gluten-free Oreo-style cookies to make gluten-free Oreo truffles while keeping the same method.