Holiday Baking: Oreo and Nutter Butter Truffles

If you’ve been part of a cookie exchange or received some gifts from the kitchen this Christmas, then there is a good chance you have seen these.  A super simple, three ingredient treat that looks way more impressive than it actually is.  These cute little goodies are so sweet and so yummy.

When you shape these, make sure to make them small.  They really are rich.  If they are too big you may not be able to eat the whole thing, or you’ll feel too guilty taking a second one, and then you won’t get to try both kinds!

The recipe for the Oreo truffles came from the Kraft website.  I used candy coating instead of chocolate squares.  Melting chocolate just never seems to harden well enough.  Does anyone have any tips for coating with real chocolate?

After I made these I thought I should have used the white candy coating for a nice contrast from outer white coating to inner dark chocolate.  Then I thought about all the possibilities there are with these truffles.  You could use any sandwich cookie.  So I did the same thing with a package of Nutter Butters.  The white coating gave me some issues, so these were not as evenly coated as the chocolate.  The peanut butter truffles would have been delicious with the chocolate coating.  Who doesn’t like that peanut butter and chocolate combination?

I love the sprinkles of cookie crumbs on top of these truffles.  It gives them more of a true chocolate truffle appearance (and it helps to hide any uneven coating).  If you really wanted to dress these up even more and make them appealing to foodies, sprinkle with some flaked sea salt.  Some people might be averse to this sweet and salty combo, but it really is wonderful.  You can find flaked sea salt at many grocery stores.  It isn’t cheap, but you don’t use very much and it goes a long way.  This one by Maldon is the one I see most often.

If you don’t have a food processor, get to work with a large ziploc bag and a rolling pin to break the cookies into crumbs.  Make sure when you start coating the balls that you have 2 cookie sheets prepped with parchment paper, wax paper or Silpats.  This makes clean up a breeze, and removing the truffles much easier.

Oreo Truffles

Ingredients

  • 1 package Oreo cookies
  • 1 8-ounce package cream cheese, softened
  • 1 package chocolate candy coating

Directions

  1. Process Oreos in a food processor to fine crumbs.
  2. Reserve about 1/2 cup of the crumbs in a small bowl.
  3. Combine the remaining crumbs and the cream cheese and mix until evenly combined.
  4. Form dough into ping pong sized balls, between 45 and 55 depending on size.
  5. Melt chocolate coating according to package instructions.  Coat each ball and place on parchment or wax paper.  Sprinkle with reserved crumbs while chocolate is still wet.
  6. Chill truffles for at least an hour, then store in sealed containers in the fridge until serving.

Nutter Butter Truffles

Ingredients

  • 1 package Nutter Butters cookies
  • 1 8-ounce package cream cheese, softened
  • 1 package chocolate or white candy coating

Directions

  1. Process cookies in a food processor to fine crumbs.
  2. Reserve about 1/2 cup of the crumbs in a small bowl.
  3. Combine the remaining crumbs and the cream cheese and mix until evenly combined.
  4. Form dough into ping pong sized balls, between 45 and 55 depending on size.
  5. Melt chocolate coating according to package instructions.  Coat each ball and place on parchment or wax paper.  Sprinkle with reserved crumbs while chocolate is still wet.
  6. Chill truffles for at least an hour, then store in sealed containers in the fridge until serving.