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Oreo Truffle Cookies are decadence itself! They’re soft white chocolate + Oreo-studded sugar cookies filled with actual Oreo truffle mixture before being drizzled with additional white chocolate.
Oreo Truffle Cookie Recipe
You know those divine Oreo Truffles that find their way onto Christmas treat plates? The ones that are undeniably creamy and nearly impossible to resist? Yeah, these cookies are stuffed with those! It’s a sugar cookie base stuffed with chopped Oreos and white chocolate chips and filled with actual Oreo Truffle mixture. All together? These are completely and totally irresistible.
Ingredients
*You can find instructions and exact quantities in the recipe card at the bottom of this post.
Oreo Truffle Filling
- Oreos – Leave the filling inside!
- Cream cheese, softened – Use regular cream cheese, not the spreadable tub type.
Oreo Sugar Cookie
- Salted butter, softened – I use salted butter, but you can sub in unsalted butter if you’d prefer. If you make the swap, I recommend adding an extra pinch of salt to the dough.
- Granulated sugar
- Eggs
- Vanilla extract – This brings out the flavor of all of the ingredients and ties them together.
- All-purpose flour
- Baking powder
- Salt
- Oreos, chopped – You will need a party pack of Oreos for this recipe.
- White chocolate chips, divided
How to Make Oreo Truffle Cookies
- Preheat your oven to 350°F (180°C) and line a cookie sheet with parchment paper.
- Make the truffles by adding the cream cheese and Oreo cookies to a food processor. Process until smooth and combined.
- Using a #40 scoop (1.5 Tbsp) portion out the truffle mixture onto the prepared baking sheet. Press down on each slightly.
- Place the baking sheet in the freezer and make the cookie dough by creaming the butter and granulated sugar in the bowl of your stand mixer until light in color and fluffy in texture.
- Scrape down the sides of the bowl and add in the eggs and vanilla. Mix until combined.
- Add in the flour, baking powder, and salt. Mix until a soft dough forms.
- Add in the chopped Oreos and 1 cup of white chocolate chips. Mix until just distributed throughout.
- Using a #12 scoop (⅓ cup) portion out the dough and flatten each ball into a disc about ½” thick.
- Remove 6 truffles from the freezer and place one in the center of each disc of cookie dough. Close the dough around the truffle and seal. Leave unused truffles in the freezer until needed.
- Bake at 350°F for 12-14 minutes or until the tops of the cookies no longer look glossy.
- Let the cookies cool on the baking sheet for 10 minutes then move to a wire cooling rack.
- Melt remaining ½ cup of white chocolate chips in a microwave safe bowl in 30 second increments, stirring in between. Drizzle the top of the cookies and enjoy.
- Store in an airtight container in the refrigerator for up to 5 days.
How should I store these cookies?
These cookies need to be stored in the fridge! I recommend placing them in an airtight container and enjoying them within 5 days. These cookies can be stacked once chocolate has set.
Can I freeze these cookies?
Yes! You can freeze these cookies with or without the white chocolate drizzle for up to 3 months! If freezing with the drizzle, place all cooled cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the chocolate is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.
Karli’s Kitchen Faves
Here are a few of my favorite kitchen tools that I used to make this recipe!
- Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
- Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
- Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies.
- Small food processor – This is a 4 cup food processor that is small but mighty! It helps blend the cookies + cream cheese + flavoring quickly and easily.
Oreo Lovers, check these out:
Oreo Truffle Cookies
Ingredients
Oreo Truffle Filling
- 36 Oreos (I bought a family pack)
- 8 oz cream cheese, softened
Oreo Sugar Cookie
- 1 1/2 cups (333g) salted butter, softened
- 1 1/2 cups (345g) granulated sugar
- 3 eggs
- 1 Tbsp vanilla extract
- 4 1/2 cups (684g) all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 15 Oreos, chopped
- 1 1/2 cups (300g) white chocolate chips, divided
Instructions
- Preheat your oven to 350°F (180°C) and line a cookie sheet with parchment paper.
- Make the truffles by adding the cream cheese and 36 Oreos to a food processor. Process until smooth and combined.36 Oreos (I bought a family pack) , 8 oz cream cheese, softened
- Using a #40 scoop (1.5 Tbsp) portion out the truffle mixture onto the prepared baking sheet. Press down on each slightly.
- Place the baking sheet in the freezer and make the cookie dough by creaming the butter and granulated sugar in the bowl of your stand mixer until light in color and fluffy in texture.1 1/2 cups (333g) salted butter, softened, 1 1/2 cups (345g) granulated sugar
- Scrape down the sides of the bowl and add in the eggs and vanilla. Mix until combined.3 eggs, 1 Tbsp vanilla extract
- Add in the flour, baking powder, and salt. Mix until a soft dough forms.4 1/2 cups (684g) all-purpose flour, 3 tsp baking powder, 1/2 tsp salt
- Add in 15 chopped Oreos and 1 cup of white chocolate chips. Mix until just distributed throughout.15 Oreos, chopped , 1 1/2 cups (300g) white chocolate chips, divided
- Using a #12 scoop (⅓ cup) portion out the dough and flatten each ball into a disc about ½” thick.
- Remove 6 truffles from the freezer and place one in the center of each disc of cookie dough. Close the dough around the truffle and seal. Leave unused truffles in the freezer until needed.
- Bake at 350°F for 12-14 minutes or until the tops of the cookies no longer look glossy.
- Let the cookies cool on the baking sheet for 10 minutes then move to a wire cooling rack.
- Melt remaining ½ cup of white chocolate chips in a microwave safe bowl in 30 second increments, stirring in between. Drizzle the top of the cookies and enjoy.
- Store in an airtight container in the refrigerator for up to 5 days.
Loved trying out this recipe! My stepson and husband really enjoyed the flavors and the creativeness of the oreo stuffing! Thank You for helping me boost my confidence in cookie baking!
This cookie is phenomenal! I’ve been making Oreo truffles for years and can’t believe how amazing they are in the center of this delicious dough. The texture is spot on! The flavors of both the center and the cookie dough are incredible! Adding that little white chocolate drizzle on top gave that little nuance that put this cookie over the TOP! This will be a new go to recipe for impressing everyone at the soccer field, co-worker pot luck, summer BBQ, you name it! For how gourmet bakery they taste and look, they were simple to make and came out perfect!
My new favorite recipe! The cookie itself is delicious then you get the inside surprise that takes it over the top! The white chocolate drizzle is giving gourmet bakery vibes! Impress your family, friends, and co-workers with this easy to make cookie that will absolutely WOW everyone! Thanks for developing a recipe that isn’t a ton of steps but delivers more than expected.
This recipe was DELICIOUS! I made my cookies a bit big and had to pretty much double my cook time but they came out great!