Oreo Truffles are festive little cookie truffles made with Oreo cookies and cream cheese, and bejeweled with holiday sprinkles. They’re oh so easy to make, and perfect for gift giving and serving at holiday parties and family dinners. These are easy enough that the kids can help make them.

Oreos?

Cream Cheese?

Melted milk chocolate?

Now I have your attention.

Raise your hand if you’re ready for the holidays to be over! {My hand is flipping around in the air…}

I’m just not feeling the Christmas spirit this year. AT ALL. I don’t know why, but even going back to Thanksgiving, I wasn’t feeling holiday-ish then either. Oh, that reminds me. Have I shared with you one of the most important lessons I learned in the year 2012? No?

Never.Ever.Ever. Rub your eyes after handling fresh jalapeno peppers. Now, this might seem obvious to most of you. Who would do that? Why would you even think that’s ok? Well, truth is, I didn’t. It was Thanksgiving day; I was juggling three, four, maybe five different dishes at the same time and that tends to make one not quite as detail focused as one should be.

So, after cutting the jalapeños, I tended to a pan on the stove that was boiling, took my dressing out of the oven, told my son to get out of the bag of candy in the pantry and left the kitchen headed for the bathroom. When I looked in the mirror I noticed that there was some residual mascara under my eyes, I obviously didn’t wash my face good enough the night before.

So, of course, I…

Yep.

I did it.

I took my fingers and rubbed pretty hard right under my bottom eyelids, I mean so close to my eyeballs it was ridiculous.

It felt as if flames were shooting straight from my eyes. I’m not exaggerating when I say the pain was excruciating. I think at that moment I would have chosen childbirth over what I was feeling.

Why didn’t I wash my damn hands???

At this point I yell for Mark, who is watching t.v. in the bedroom. Now, keep in mind we were in the middle of a little “tiff”, when one or both of us were “not speaking” to the other. He ran into the bathroom and immediately started googling what to do. Of course, how else do you find out important info?

He rushes in and says that Google said to pour milk in my eyes.

Thanks Google.

Who would have thought.

Well, now I know that nothing resolves marital discord like setting your eyeballs on fire. Nothing, people. It was almost like a cupid intervention.

I have a feeling I will be keeping my hands washed while I’m cooking Christmas dinner.

How Do You Make Oreo Truffles?

These are so easy to make, and there’s no baking required. I used my food processor to crush the Oreos, but you could also put them in a gallon size ziploc bag and crush them with a mallet. The cream cheese needs sit out of the fridge for a little bit until it’s soft or combining it with the Oreos will be difficult. 

After the cream cheese has come to room temperature, combine it with the crushed cookies. A stand mixer works best for this, but a large spatula would work if you don’t have one and need to do it by hand.

Melt the chocolate in a double boiler or in the microwave on low heat and dip the Oreos to coat. The last step is adding the sprinkles and/or finishing salt. They harden pretty quickly.

The truffles below are a little different.

I sprinkled a little Maldon sea salt on them, and they’re so good. If you’re a sweet/salty fan, you’ll love these!

I think sea salt and cupid could solve the world’s problems.

Here’s your printable –

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Oreo Christmas Truffles

Yield: 40 Truffles

Truffles made with Oreo cookies that disappear faster than you can make them.

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Ingredients

• 1 package Oreos
• 1 8 oz block cream cheese, softened
• 1 8 oz bag milk chocolate chips
• 1 8 oz bag white chocolate chips
• Shortening
• Sprinkles
• Sea salt (optional)

Instructions

1. Using a food processor, crush the Oreos. 
2. Add the softened cream cheese and pulse until blended thoroughly. (If you don't have a food processor, you could just as easily crush the cookies in a large zip lock bag, pour in a bowl and blend in the cream cheese with a big spoon.)
3. Refrigerate dough for about 30 minutes. This part isn't necessarily mandatory, but I like to do it because it makes the mixture more firm and easier to handle.
4. Shape into balls - about the size of a golf ball - and put on a baking sheet lined with parchment paper.
5. Refrigerate these while you melt the chocolate.
6. Mix the milk chocolate chips with about 1 tbsp of shortening and microwave on 50% 30 seconds at a time, stirring in between, until melted.
7. Take about half of the truffles out of the fridge, dip in melted chocolate, decorate with sprinkles and refrigerate until firm; about an hour. Do the same with the white chocolate chips and remaining truffles.

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