Pin It My sister brought a platter of these to a baby shower last spring, and I watched them disappear in minutes. The pink coating caught everyone's eye, but it was the snap of the shell followed by that creamy Oreo center that had people reaching for seconds. I begged her for the method, expecting something complicated, but she laughed and said it was just cookies, cream cheese, and patience. That night I made my first batch, and they've been my go-to party trick ever since.
I made a double batch for my nephew's birthday once and let him pick the sprinkle colors. He chose neon green stars on pink, which sounds chaotic but looked adorable. Watching him proudly hand them out to his friends, sticky fingers and all, reminded me that homemade treats carry a kind of joy that store-bought never quite match. The truffles were gone before the cake was even cut.
Ingredients
- Oreo cookies: Use the whole cookie, filling and all, for that signature cookies and cream flavor that makes these truffles so recognizable and nostalgic.
- Cream cheese: Room temperature is crucial here, it binds the crumbs without clumping and creates that smooth, fudgy texture that melts on your tongue.
- Pink candy melts: These waxy discs melt into a glossy coating that hardens with a satisfying snap, and pink just happens to be cheerful and universally loved.
- Vegetable shortening: A tiny bit thins the candy melts so they glide on smoothly and dry with a professional sheen instead of a thick, dull finish.
- Sprinkles or edible pearls: Completely optional, but they add a festive touch and give you something fun to do while the coating is still wet.
Instructions
- Crush the cookies:
- Pulse the Oreos in a food processor until they look like dark sand, or seal them in a bag and go at them with a rolling pin if you need to release some stress. Either way, aim for fine crumbs with no chunky bits left behind.
- Mix the base:
- Stir the softened cream cheese into the crumbs with a sturdy spatula, working it until the mixture is one uniform shade of gray-brown and holds together like dough. Your arm will get a little workout, but it's worth it for that silky consistency.
- Roll the truffles:
- Scoop tablespoon-sized portions and roll them between your palms into smooth, firm balls, then line them up on a parchment-covered baking sheet. If your hands get sticky, rinse them in cold water and dry before continuing.
- Chill until firm:
- Pop the tray in the fridge for 30 minutes or the freezer for 15, just until the truffles feel solid to the touch. Skipping this step will lead to disaster when you try to dip them.
- Melt the candy coating:
- Microwave the pink candy melts in 30-second bursts at medium power, stirring after each interval until the mixture is silky and completely smooth. Stir in the vegetable shortening if you want an even thinner, glossier coating.
- Dip each truffle:
- Use a fork to lower each chilled ball into the melted candy, roll it gently to coat, then tap the fork on the edge of the bowl to shake off the excess. Slide it back onto the parchment with a little twist of your wrist to avoid a puddle.
- Decorate while wet:
- If you're using sprinkles or pearls, add them immediately after dipping, before the coating sets. Work quickly and trust your instincts, perfection isn't the goal here.
- Let them set:
- Leave the truffles at room temperature to harden, or speed things up by chilling them in the fridge for 10 to 15 minutes. Once the coating is firm and no longer tacky, they're ready to serve or store.
Pin It I'll never forget the first time I brought these to a potluck and someone asked if I'd ordered them from a bakery. I felt ridiculously proud, like I'd pulled off a magic trick with nothing but cookies and a microwave. That's the beauty of these truffles, they look like you spent hours, but the secret is out now.
Storing and Serving
Keep these truffles in an airtight container in the fridge, where they'll stay fresh and firm for up to a week. I like to serve them chilled so the coating stays crisp and the center feels extra creamy. If you're traveling with them, layer parchment between rows to prevent sticking, and keep them cool until the last possible moment.
Flavor and Color Variations
Pink is classic, but I've made these in red for Valentine's Day, orange for Halloween, and even teal for a beach-themed party. You can tint white candy melts with oil-based food coloring or buy pre-colored melts in nearly any shade you can imagine. For a flavor twist, swap regular Oreos for mint, peanut butter, or golden varieties, each one transforms the truffle completely.
Troubleshooting and Final Touches
If your candy coating looks too thick, stir in a little more shortening, a quarter teaspoon at a time, until it flows easily off your fork. If the truffles crack while dipping, they're too cold, let them sit at room temperature for a few minutes before continuing. And if you're feeling fancy, drizzle a contrasting color of melted candy over the set truffles for a bakery-style finish.
- Use a toothpick to fix any bare spots in the coating before it hardens completely.
- Line your workspace with wax paper or parchment to make cleanup faster and less sticky.
- Double the recipe if you're feeding a crowd, these go faster than you'd ever expect.
Pin It These little pink spheres have become my signature, the thing people ask me to bring again and again. I hope they become yours too, or at least give you an excuse to play with candy melts and eat way too many Oreos in the process.
Recipe FAQs
- → Can I use a different cookie instead of Oreos?
Yes, you can substitute with other sandwich cookies like vanilla or chocolate wafers, though the classic Oreo flavor works best for this preparation.
- → How do I prevent the coating from cracking?
Make sure your truffles are well-chilled before dipping and avoid extreme temperature differences. Adding a teaspoon of vegetable shortening to the melted candy helps create a smoother, more flexible coating.
- → Can I make these ahead of time?
Absolutely. These truffles store beautifully in an airtight container in the refrigerator for up to one week, making them ideal for advance preparation before parties or events.
- → What if I don't have candy melts?
You can use white chocolate or dark chocolate instead. For the pink color, use white chocolate and add pink oil-based food coloring, as water-based colors will cause chocolate to seize.
- → Why are my truffles falling off the fork when dipping?
This usually happens when the truffles aren't chilled long enough. Freeze them for 15-20 minutes before dipping to ensure they're firm enough to hold together during the coating process.
- → Can I freeze these truffles for longer storage?
Yes, these freeze well for up to 3 months. Place them in a single layer in an airtight container, separating layers with parchment paper. Thaw in the refrigerator before serving.