Oreo Truffle Balls Pink Candy

My sister brought a platter of these to a baby shower last spring, and I watched them disappear in under ten minutes. The pink coating looked almost too pretty to eat, until someone cracked one open and revealed that dark, creamy Oreo center. I asked for the recipe on the spot, went home, and made two dozen that same evening. They've been my go-to contribution ever since.

I made a batch for my nephew's birthday in July, and he insisted on helping roll the balls. His hands were tiny, so the truffles came out uneven, some the size of marbles and others like golf balls. When we dipped them, the mismatched sizes actually looked charming on the platter. He told everyone at the party that he was the chef, and I didn't correct him once.

Ingredients

• Oreo cookies: Use the whole cookie, filling and all, because that creamy center adds moisture and sweetness to the truffle base without needing extra sugar.
• Cream cheese: Let it sit on the counter for at least 30 minutes so it blends smoothly with the crumbs and doesn't leave lumps in your mixture.
• Pink candy melts: These melt more reliably than chocolate chips and harden with a glossy, snap-worthy finish that looks professional even if you're a beginner.
• Vegetable shortening: A small spoonful thins the melted candy just enough to coat evenly without clumping or leaving thick spots on the truffles.
• Sprinkles or edible pearls: Add them while the coating is still wet, or they'll slide right off once the candy hardens.

Instructions

Crush the Cookies:

Pulse the Oreos in a food processor until they turn into fine, uniform crumbs with no large chunks remaining. If you don't have a processor, seal them in a zip-top bag and roll over them firmly with a rolling pin until powdery.

Mix the Base:

Combine the cookie crumbs and softened cream cheese in a bowl, stirring with a spatula until the mixture is completely smooth and evenly colored. The texture should resemble thick dough that holds its shape when pressed.

Shape the Truffles:

Scoop about a tablespoon of the mixture and roll it between your palms into a firm, round ball. Place each truffle on a parchment-lined baking sheet and repeat until all the mixture is used.

Chill Until Firm:

Refrigerate the truffle balls for 30 minutes, or freeze them for 15 minutes if you're in a hurry. They need to be cold and solid so they don't fall apart when dipped in the warm candy coating.

Melt the Candy:

Microwave the pink candy melts in a microwave-safe bowl at medium power in 30-second bursts, stirring after each interval until completely smooth. Stir in the vegetable shortening if you want a thinner, shinier coating.

Dip and Coat:

Use a dipping fork or regular fork to lower each chilled truffle into the melted candy, turning to coat completely. Tap the fork gently on the edge of the bowl to let excess coating drip off, then transfer the truffle back to the parchment-lined tray.

Decorate Immediately:

While the candy coating is still wet, sprinkle on your chosen decorations. Work quickly, because the coating sets fast and decorations won't stick once it hardens.

Let Them Set:

Allow the coated truffles to sit at room temperature until the candy shell is firm, or speed up the process by chilling them in the refrigerator for 10 to 15 minutes. Serve them cold for the best texture contrast.

Save

A friend brought these to a potluck once, and someone asked if they came from a fancy bakery. She just smiled and said she made them in her pajamas while watching a cooking show. That's when I realized these truffles have a way of making you look like you tried much harder than you actually did.

Choosing Your Coating Color

Pink works beautifully for baby showers and Valentine's Day, but I've also done pastel blue for a winter party and bright orange for Halloween. Candy melts come in dozens of colors, so you can match any theme without hunting down specialty dyes. If you can't find the exact shade you want, buy white candy melts and tint them yourself with oil-based coloring, adding just a few drops at a time until you reach the right hue.

Storing and Serving

These truffles taste best when served cold, straight from the fridge, because the candy shell stays crisp and the filling stays firm. I keep them in an airtight container layered between sheets of parchment paper so they don't stick together. They'll hold up in the refrigerator for a full week, though in my house they rarely last that long. If you need to transport them, pack them in a cooler with an ice pack to prevent the coating from softening in warm weather.

Adding Your Own Twist

Once you've made the basic version a few times, it's easy to experiment with mix-ins and toppings. I've stirred finely chopped pecans into the cream cheese mixture for extra crunch, and I've drizzled white chocolate over the pink coating for a marbled effect. One time I pressed a mini chocolate chip into the top of each truffle before the coating set, and they looked like little polka-dotted gems.

• Swap regular Oreos for mint, peanut butter, or golden varieties to change the flavor profile completely.
• Roll the finished truffles in crushed graham crackers or cookie crumbs instead of using candy melts for a rustic, no-dip version.
• Use a toothpick to create swirl patterns in the wet candy coating, then remove it carefully before the shell hardens.

Save

Every time I pull a tray of these out of the fridge, I'm reminded that the best recipes are the ones that make people smile before they even take a bite. They're simple, they're pretty, and they taste like the kind of treat you'd find in a candy shop window.

Recipe FAQs

→ How long do these Oreo truffles stay fresh?

Store these truffles in an airtight container in the refrigerator for up to one week. The chilled serving temperature provides the best texture and flavor experience.

→ Can I freeze Oreo truffle balls for later?

Yes, freeze undipped truffle balls for up to 2 months. Thaw in the refrigerator overnight before coating with melted candy. Already coated truffles can be frozen for 1 month.

→ What's the purpose of vegetable shortening in the candy coating?

Shortening thins the melted candy melts, creating a smoother consistency that coats evenly and dries with a glossy, professional finish. It prevents the coating from becoming too thick or clumpy.

→ Can I use white chocolate instead of candy melts?

White chocolate can be substituted, but candy melts are specifically formulated for coating and set more firmly. If using white chocolate, add 1 tablespoon of coconut oil or shortening to improve dipping consistency.

→ Why do my truffles crack after coating?

Cracking occurs when cold truffles meet warm coating. Let chilled truffles sit at room temperature for 5 minutes before dipping. Also ensure the candy coating isn't too hot—warm, not hot, works best.

→ Can I make these without a food processor?

Absolutely. Place Oreos in a sealed zip-top bag and crush with a rolling pin until fine crumbs form. This hands-on method works just as well and is actually quite satisfying.