Peanut Butter Oreo Truffles
These Peanut Butter Oreo Truffles are decadent, gooey, and the perfect party snack. They are made with five simple ingredients and you won’t be able to resist.
Oreo truffles are ALWAYS a hit, whether Peppermint Oreo Truffles during the holidays, or this peanut butter version year-round. This is a no-bake, no-frills recipe that you really cannot mess up. The result? Truly amazing. My niece keeps asking me to make these again!
Peanut butter and chocolate are just a match made in heaven. These are like the classic Reese’s peanut butter cups, but GOOEY and totally delicious.
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Ingredients
This recipe uses such simple ingredients!
- Peanut butter
- Powdered sugar
- Oreos
- Cream cheese
- Chocolate and sprinkles for serving
See recipe card for quantities.
Instructions for Peanut Butter Oreo Truffles
This recipe could not be EASIER!
- Make the peanut butter filling: Just like a Reese’s peanut butter cup! Mix together peanut butter and powdered sugar in a bowl with a spoon or fork. Nothing fancy here.
- Form the filling: Pipe out peanut butter balls the size of a small grape, about 35. It’s okay if there is some peanut butter left over. Place the sheet tray in the freezer.
- Blend the Oreos: To a food processor, add Oreos and cream cheese. Depending on the size of your food processor, you may want to do half at a time as to not overfill. Process together until a fudge creamy truffley consistency is formed.
- Make the truffles: Take the peanut butter balls out of the freezer and set next to the food processor. Using a small ice cream scooper, scoop out the truffle. Add a peanut butter ball in the center and roll the truffle around in your hand until the peanut butter is covered. Place the stuffed truffle back on the sheet tray and repeat until all the Oreo truffle has been used.
- Coat in chocolate: After about 30 minutes, melt the chocolate. Once melted, take the truffles out of the freezer. Coat the truffles in chocolate and add sprinkles if using. Add back to the sheet tray and let the chocolate set before serving.
Hint: If you have any peanut butter left over, you can pipe small decorative amounts on top. This won’t harden though so be careful how serving!
Storage
Store any uneaten truffles in the fridge in an airtight container, for up to 5 days. Note that the truffles do have cream cheese in them so I would avoid keeping them at room temperature.
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Reviews
Lastly, if you do make this Peanut Butter Oreo Truffles recipe (then first of all, thank you!!), be sure to rate this recipe and leave a comment and rating below! It would mean the world to me if you tagged me on Instagram or TikTok so I can see your creations.
Peanut Butter Oreo Truffles
Ingredients
- 1 cup creamy peanut butter not natural (260g)
- ⅓ cup powdered sugar (45g)
- 1 party size package of Oreos
- 8 oz cream cheese room temperature
- 1 cup milk or dark chocolate melted
- ¼ cup sprinkles optional
Instructions
- To a bowl, add the peanut butter and powdered sugar. Mix together with a spoon or fork. Once combined, add to a piping bag or Ziplock bag with one corner clipped. Onto a small sheet tray, pipe peanut butter balls in the shape and size of a small grape. There should be about 35 balls. Place the sheet tray in the freezer.
- Blend the Oreos in a food processor until the texture of crumbs. Depending on the size of the processor, you may not be able to fit them all at once, but that’s no problem. Add as many as you can at first, crumble, then keep adding. Once all Oreos have been shredded, add the cream cheese and blend until a large truffle ball is formed and circles around in the food processor in one glob.
- When all combined, take out the peanut butter balls from the freezer. Use an ice cream scoop to roll the truffle dough into 2-3 tablespoon-sized balls. Add a peanut butter bal to the center of the truffle and roll around until the peanut butter is covered. Place back on the sheet tray. Repeat until all truffles have been formed. Place back in the freezer for about 30 minutes.
- After 30 minutes, melt the chocolate. Take the truffles out of the freezer. Coat each truffle in dark or milk chocolate and add sprinkles if using. Let cool until the chocolate outside has hardened.
- Keep refrigerated until serving. They can be made in advance!
