Gingerbread Oreo Truffles Recipe
No-bake truffles with spiced chocolate cookie crumbs and a creamy center, dipped in silky white chocolate. Festive, rich, and ready in about 30 minutes.
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Servings:
Ingredients
Main Ingredients
- 14 oz chocolate sandwich cookies, finely crushed
- 8 oz cream cheese, softened
- 1 tbsp molasses
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 0.75 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.125 tsp ground cloves
- 0.125 tsp fine sea salt optional
- 12 oz white chocolate or vanilla candy coating, chopped
- 1 tbsp coconut oil
- 2 tbsp holiday sprinkles optional, for garnish
Instructions
Preparation Steps
- Line a baking sheet with parchment; clear space in the fridge.
- Pulse the cookies into fine crumbs in a food processor.
- Beat cream cheese, molasses, vanilla, ginger, cinnamon, nutmeg, cloves, and salt until smooth.
- Stir the crumbs into the cream cheese mixture until a dough forms.
- Chill the mixture for 15 minutes to firm slightly.
- Scoop 1-tablespoon portions and roll into smooth balls; set on the sheet.
- Freeze for 10 minutes while you melt the coating.
- Microwave white chocolate with coconut oil in 30-second bursts, stirring until smooth.
- Dip each ball, let excess drip, then return to the sheet; add sprinkles.
- Refrigerate until set, about 10 minutes; serve or store chilled.
Notes
Variation: Swap half the white chocolate for milk chocolate for a marbled shell. For a crunchier finish, roll freshly dipped truffles in finely crushed gingersnaps instead of sprinkles. Storage: Keep refrigerated up to 1 week or freeze in an airtight container for 2 months.
This recipe is an original creation inspired by classic Gingerbread Oreo Truffles Recipe flavors. All ingredient ratios and instructions are independently developed.