cookies and cream truffles;

cookies and cream truffles;

Classy black and white truffles made with cookies and cream with a fudgy center.

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The classic black and white combo of cookies and cream just can’t be beat. These cookies and cream truffles are as classy as they are delicious. If you love sweet cookies and cream desserts, then this bite-sized truffle is for you. They’re perfect for sharing or gifting, and giving you an excuse to sneak a few to your mouth while you’re wrapping them up!

If you love sweets, then these truffles are for you. The filling is fudgy deliciousness–and by fudgy I mean it’s basically a recipe for fudge. Basically the recipe goes like this: make cookies and cream fudge, then enrobe it in white chocolate for the perfect indulgent bite. I adapted the recipe from Life, Love and Sugar for her fudgy topping to use as a truffle filling. I find it hard to eat more than a few of these in one sitting, given the sugar content. But truffles are supposed to be decadent. And these cookies and cream truffles deliver on that promise.

You’ll need white chocolate chips to make the fudge, but I don’t recommend using white chocolate chips for coating the cookies and cream truffles. White chocolate chips are made to withstand baking and keep their shape, so I’ve never had good experiences attempting to use them for coating. My previously go-to brand for coating truffles, Chocoley has very sadly gone out of business so I’ve had to explore some alternative options. I don’t temper chocolate myself and therefore I look specifically for coatings that don’t require tempering.

If you’re unfamiliar, tempering is the process of getting chocolate to the correct temperature so crystals form and it gets shiny and stable and snaps deliciously. Chocolate bars, truffles, and a lot of candies use tempered chocolate, like these cookies and cream truffles. But chocolate is a notoriously tricky ingredient to work with, and the science of tempering requires some precise temperatures and measurements. So if you don’t want to invest in thermometers and a whole lot of practice, I’ll share my alternative suggestions.

For the sweet spot of accessibility and flavor, I recommend Ghirardelli coating wafers. They come in milk, dark, and white chocolate varieties, and I’ve seen them at most of my local grocery stores in the baking aisle. You can use candy coatings as well, like candy melts you can get from Michael’s or other craft stores. I find these the best when you want vibrant colors since they have so many colors already available, and you can mix and melt them together to form even more colors.

Both the Ghirardelli and candy melts I find can be a little thick for coating, so I often end up adding a little vegetable shortening or coconut oil to help thin them out for coating. Vegetable shortening will be flavorless which is a good option, but coconut oil is natural. The coconut oil may also add a mild flavor of coconut to your chocolate which, depending on your flavors or preference, may not go well in every recipe. For this batch of cookies and cream truffles, I used Ghiradelli coating wafers.

If you’re willing to invest a little more into fancier chocolate, I’ve had a lot of success with Guittard A’Peels. Their white chocolate is a stark white and has a beautiful sheen when it solidifies. However, because it’s a higher end chocolate brand, it may be harder to find. You may need to find chocolatiers or stores specializing in chocolate to find a reliable supply. I ordered mine online this year, but need to do some more research and might try some other brands as well. They’re my go to now, and would make these cookies and cream truffles even brighter and more delicious!

Secrets to Success

• In my opinion, when it comes to chocolate, you get what you pay for. I use white chocolate chips for the filling, but I spring for a slightly more elevated candy coating. Any of the options I listed in my post will work, but having a chocolate designed for coating can make this process much less cumbersome. For easily accessible options, I suggest Ghirardelli Coating wafers or Candy Melts, but if you’re a chocoholic like me and can get your hands on some, try Guittard A’Peels.
• These truffles are sweet, so make sure to have lots of chunky oreo cookies throughout. Having the variety in texture and that punchy oreo bite will make them extra delicious!
• Draw a face! I went classy here and just sprinkled some crushed oreo crumbs on top. But you could make cute little snowmen faces with a little oreo hat if you have some colored candy melts to draw the face and nose. Grab a package of mini oreos and make it a fun decorating party with your family or friends!

Looking for other recipes? Try these options:

• Love that cookies and cream flavor? Try these heavenly, soft cookies and cream cookies.
• Banana bread cookies a fun healthy twist on a cookie.
• Check out these candy shop truffles for other truffle ideas!

cookies and cream truffles;

Classy black and white truffles made with cookies and cream with a fudgy center.

Prep Time: 25 minutes minutes

Cook Time: 5 minutes minutes

Wait Time: 30 minutes minutes

Total Time: 1 hour hour

Oven Temp: –

Servings: 25

Author: bestwithchocolate.com

5 from 2 votes

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Ingredients

• 1 cup white chocolate chips
• 3 Tbsp heavy cream
• 1 Tbsp powdered sugar
• ⅓ cup chopped oreo cookies
• 12 oz white chocolate or candy coating

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Instructions

• Roughly chop the oreos and set aside for later use. Reserve some cookie crumbles for topping, as desired.
• Add the white chocolate chips and heavy cream to a medium bowl, and microwave in 30 second increments. Mix after each heating, until fully melted and combined.
• Stir in the powdered sugar and chopped oreos and fold until evenly distributed.
• Using a Tbsp scoop or measuring spoon, scoop spoonfuls of fudge onto a parchment paper lined baking sheet.
• Allow to cool and harden until firm enough to handle. Can also place in the refrigerator to help speed up the cooling process. Once cooled, roll into balls between your hands.
• Melt the chocolate coating according to package instructions. I typically melt mine in the microwave in 30 second increments, stirring in between. When almost all the chunks are gone, I usually stir to let the residual heat melt the remaining chunks.
• Drop each ball into the melted chocolate and lift out with a fork. Tap the fork on the side of the dish to remove excess chocolate. Scrape the truffle off with a second fork or knife onto a parchment paper lined baking sheet. It's ok if some of the chocolate gathers at the bottom.
• Sprinkle with any toppings as desired, like mini oreos or crushed oreo cookies before the chocolate sets.
• Repeat the dipping process for all remaining fillings.

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