OREO BALLS
A five-ingredient treat for the chocolate sandwich cookie enthusiast...what's not to love? These truffles encase a soft cookie filling with a chocolatey shell. They're fun to decorate with cookie crumbs or sprinkles, depending on the occasion.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield about 24 truffles
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper. Pulse the cookies in a food processor to fine crumbs. Remove 2 tablespoons crumbs to a small bowl and reserve. Add the cream cheese and pulse until it just comes together. Transfer to a large bowl and knead a few times until completely combined.
- Roll into 24 balls, each about 2 heaping tablespoons. Transfer to the prepared baking sheet and refrigerate until chilled through, about 45 minutes.
- Put the semisweet chocolate in a medium heatproof bowl with 1 tablespoon oil. Put the white chocolate chips in another medium heatproof bowl with the remaining tablespoon oil. Melt the chocolate mixtures one at a time, stirring occasionally, over a double boiler until smooth.
- Drop one truffle at a time into the semisweet chocolate mixture, using two forks to evenly coat. Tap any excess chocolate off, then return to the baking sheet. Drizzle with the white chocolate mixture, then quickly sprinkle with the reserved cookie crumbs. Continue until all the truffles are coated and decorated. Return to the refrigerator to set, about 5 minutes. Serve chilled.
EASY OREO TRUFFLES
These truffles are very easy and delicious. You can't go wrong with OREO, cream cheese and chocolate!
Provided by Baker's
Categories Trusted Brands: Recipes and Tips
Time 1h30m
Yield 42
Number Of Ingredients 3
Steps:
- Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
- Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
- Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
COOKIE WITH OREO TRUFFLE SURPRISE
Truffles are one of my favorite things. When I saw this recipe with truffles in cookies I jumped at the idea. I usually make the truffles for Christmas holidays and give as gifts but now I can add these cookies along with the truffles. I was surprised that it was so easy to make. This cookie is one of our favorites now in...
Provided by Betty Graves
Categories Cookies
Time 30m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees. In an electric mixer beat butter and sugars until well combined. Add eggs and vanilla; beat well. In a large bowl place flour, salt and baking soda and mix. Add to your wet ingredients in mixer. Then add your chocolate chips. After adding your chocolate chips just mix a short time to blend together.
- 2. Oreo Balls: Place oreo cookies in a food processor, mix until finely ground. Place into a bowl and mix with cream cheese until dough is firm. Take 1 tablespoon of dough and roll into a ball. Continue making dough balls of which you should end up with 36.
- 3. Cookies: With a large cookie scoop, scoop dough onto parchment lined baking sheet. Press a little hole in the center of dough and put your oreo truffle inside of cookie. Cover cookie around the oreo truffle so it is hidden in the middle.
- 4. Bake for 13-15 minutes or until edges of cookies just begin to turn golden brown. Remove and let cool on a baking sheet before transferring to cooling rack. This should make 36 cookies.
OREO TRUFFLES
Make and share this Oreo Truffles recipe from Food.com.
Provided by evelynathens
Categories Candy
Time 1h
Yield 40 truffles (approximately)
Number Of Ingredients 5
Steps:
- Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
- Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.
- Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.
- In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
- Store in airtight container, in refrigerator.
- Note: When I am exceedingly lazy (most often the case these days), I forego the chocolate 'dip' and merely roll my truffles into various mixtures - chopped nuts, chocolate sprinkles, vari-coloured candy sprinkles, cocoa powder, chocolate shavings, coloured sugars -- still pretty -- less work.
Nutrition Facts : Calories 128.2, Fat 7.8, SaturatedFat 4.5, Cholesterol 9.9, Sodium 54.9, Carbohydrate 13.1, Fiber 0.5, Sugar 10.9, Protein 1.7
NO-BAKE OREO TRUFFLE SNOWMEN
These cookies-and-cream snowman truffles are almost too cute to eat -- almost. Coating them in melting wafers gives the snowmen a smooth, white finish that looks like what you'd get at a chocolate store, but is easy to achieve at home.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 16 snowmen
Number Of Ingredients 9
Steps:
- Line a baking sheet with parchment paper.
- Process the cookies in a food processor to fine crumbs. Transfer to a medium bowl and add the cream cheese. Stir and work with a wooden spoon until smooth and completely combined.
- Roll about two-thirds of the mixture into 16 balls (about 1 tablespoon each) and put on the prepared baking sheet. Roll the remaining mixture into 16 smaller balls (about 1 teaspoon each). Freeze until just beginning to firm up, about 15 minutes.
- Press a small truffle onto each large truffle to make snowmen, then press a lollipop stick through the top of each snowman so that it sits up with the stick coming out of the head (it's ok if the truffles crack during this step; just form them back together with your fingers). Put the baking sheet in the freezer while you heat the melting wafers.
- Microwave the melting wafers and 1 teaspoon coconut oil in a microwave-safe bowl on 50 percent power in 30-second intervals, stirring between each, until melted. (Alternatively, melt in a double boiler.) Add another teaspoon of coconut oil if the mixture is too thick.
- Holding a snowman by the stick, dip it into the white coating mixture to coat completely, letting as much excess drip off as possible. Return to the baking sheet. While the coating is still wet, press an orange candy onto the head for a nose. Press 2 mini candy-coated chocolates onto the sides of the head for earmuffs. Repeat with the remaining snowmen. Refrigerate until the coating is set, about 5 minutes.
- Wrap a sour belt strip around the neck of each snowman, using a dot of the coating mixture as glue to secure it.
- Combine the chocolate chips, 1 teaspoon coconut oil and 1/2 teaspoon black food coloring in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted. Transfer to a piping bag or a resealable plastic bag and snip off the corner. Pipe on the eyes and a band connecting the earmuffs over the top of each head. Pipe 3 buttons down the front of each snowman's body. Refrigerate until completely set, about 10 minutes.
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- In the bowl of a stand mixer fitted with a paddle attachment, or a handheld mixer, cream together butter, brown sugar, and white sugar for 5 minutes on medium speed until light and fluffy.
- Crush the Oreo cookies into a fine powder, using a blender or food processor, spice grinder, or just by hand by placing cookies in a large ziploc bag and bashing with a rolling pin.
- Heat oven to 180 C (350F). Take the Oreo truffles out of the freezer, and scoop out a generous 2 tbsp size piece of cookie dough, or enough to wrap completely around the Oreo truffle. Flatten the dough out onto the palm of your hand (kind of like a palm sized pizza dough) to make it thinner and easier to wrap around the truffle. Seal completely around the Oreo truffle, roll a little to make an evenly shaped dough ball and place on parchment paper lined baking sheet. Continue with the rest of the cookie dough and Oreo truffles, placing at least 2 inches apart on the baking sheet.
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- 2. Shape into 48 (1-inch) balls. Using two forks, carefully dip truffle in melted chocolate and roll in remaining cookie crumbs. The easiest way to do this is by filling a shallow bowl with cookie crumbs. Drop the dipped ball into it and then roll it around until it’s completely coated. Place on waxed paper-covered baking sheet.
- 3. Gently break the pretzels in half and insert in the sides of the truffle to create the antlers. Carefully dip the Red Hot in melted chocolate and add for the cute red nose. Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator.
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