It's been on my list for a while to write-up this recipe which I was introduced to many years ago by a good friend. In starting this write-up, I ran a search for other recipes like this and found quite a few.
This is a versatile recipe, especially when it comes to covering or dipping.
Oreo Cookie Truffles (makes about 36 truffles)
33 original oreo cookies (this is one 13.29 – 13.3 ounce package)
One 8 ounce package cream cheese
One 10 – 12 ounce package white chocolate chips
2 – 3 ounces baking chocolate (optional, for decorating)
Line a large cookie sheet with wax paper. Set aside.
Crush oreo cookies into crumbs by either using a food processor or putting cookies in resealable plastic bag and crushing them with a rolling pin. If using a small to medium food processor, do this 10 – 12 cookies at a time until all cookies have been crushed.
In a large bowl, thoroughly mix the cookie crumbs and cream cheese using a pastry blender. Refrigerate mixture for 30 minutes – 1 hour.
Remove mixture from refrigerator. Roll into 1-inch balls and place on lined large cookie sheet.
Melt white chocolate chips in top of double boiler.
Dip truffles in white chocolate, returning to lined cooking sheet.
(Optional) Melt baking chocolate. Using a small spoon, drizzle small amount of chocolate over each truffle to decorate.
Chill truffles in refrigerator approximately 1 ½ – 2 hours or until set.
Store truffles in airtight container in refrigerator until ready to serve.
