Gingerbread Oreo Cookie Truffles

These Gingerbread Oreo Truffles are an easy holiday treat that are perfect for Christmas parties, cookie trays and gifting!

I love making Oreo Cookie Truffles every year for Christmas. Not only are they delicious, but they make wonderful holiday gifts. Anyone that tries a Oreo truffle instantly falls in love. I can't say that I blame them, because they're a huge hit with my family as well.

The best part about cookie truffles is that they're simple to make and only require three ingredients, Oreo cookies, cream cheese and candy bark. Now that Oreo's come in so many different flavors, making cookie truffles can be so fun.

I've been on the hunt for the Peppermint Oreo's, but haven't had any luck finding them. We love the mint truffles, but I really wanted to get my hands on the peppermint ones. Just after Thanksgiving I found the Gingerbread Oreo's, so I stocked up on a few packages. I had a feeling they might be sold out by Christmas. 

The first time I saw the gingerbread Oreo's in the store I knew they would make awesome cookie truffles. Well, this week I made a batch and I wasn't disappointed. The Gingerbread Cookie Truffles were just as tasty as I imagined.

I did make one change to the original recipe, but it wasn't a big one. Since the gingerbread filling was so creamy I used only 4 oz of cream cheese instead of the full 8 oz called for. In the end I couldn't even tell a difference. The cookie truffles were perfect.

For all the Oreo lovers out in the world you most definitely need to try these. In usual fashion I have included some step by step photos. The full recipe is at the end of this post.

Break up Oreo cookies and place in a food processor. Blend on highest speed until cookies are finely chopped. Using a hand or stand mixer combine the cookie crumbs with cream cheese until well blended. Chill mixture in refrigerator for 30 minutes.

Roll the mixture into 1 inch balls and place onto wax paper covered cookie sheet (a small cookie scoop works great). I scooped out enough of the mixture and then rolled into balls. Melt the vanilla bark in a microwave safe bowl on the defrost setting of your microwave.

Melt in 3 minute intervals until completely melted. You can also use a double boiler. Using a fork dip the cookie balls into the vanilla bark, tap off extra and set aside on wax paper covered cookie sheet to harden.
 

To make colored swirls in a small bowl melt the butterscotch chips for approximately 1 minute and stir until melted. Add the melted butterscotch chips to a small zip lock bag and cut off the tip. Swirl on top of each truffle.

Gingerbread Oreo Cookie Truffles
{mommyskitchen.net}

Ingredients:
1 - 15.25 oz package gingerbread oreo's 

4 oz - cream cheese, softened

12 oz - vanilla almond bark, melted
(I prefer Plymouth's pantry and I use half of a 24 oz block)
1/4 - cup butterscotch chips, melted

Directions:
1. Break up Oreo cookies and place in food processor. Blend on highest speed until cookies are finely chopped.

2. Using a hand or stand mixer combine the cookie crumbs with cream cheese until well blended. Chill mixture in refrigerator for 30 minutes.

3. Roll the mixture into 1 inch balls and place on wax paper covered cookie sheet. I used my small cookie scoop and scooped out enough of the mixture and then rolled into balls.

4. Melt the vanilla bark in a microwave safe bowl on the defrost setting of your microwave. Melt the bark in 3 minute intervals until completely melted. You can also use a double boiler.

5. Using a fork dip the cookie balls into the melted vanilla, tap off extra and set aside on wax paper covered cookie sheet to harden.

6. To make colored swirls in a small bowl melt the butterscotch chips for approximately 1 minute and stir until melted. 

7. Add the melted butterscotch chips to a small zip lock bag and cut off the tip. Swirl on top of each truffle. Let cookie truffles set until hardened. Store in refrigerator. 

Refrigerate or freeze truffles 

Recipe Yields: 24 Cookie Truffles

Recipe Source: Mommy's Kitchen

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