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Peanut Butter Oreo Truffles


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Rate this recipe 4.3/5 (14 Votes)


  • Oreo Truffles
  • 1 pkg. Oreos, crushed (reserve a few Tbsp. for the tops)
  • 1 (8 oz.) cream cheese, softened
  • 8 oz. Chocolate Almond Bark, melted
  • Peanut Butter Cookies
  • 1/2 c. shortening
  • 1/2 c. peanut butter
  • 2 tbsp. honey
  • 1/2 c. sugar
  • 1/2 c. brown sugar
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 egg
  • 2 tbsp. milk
  • 1 tsp. vanilla
  • 1 3/4 c. all purpose flour
  • 1/4 c. sugar (for rolling the dough balls in)


Adapted from


Step 1

Place the crushed Oreos and softened cream cheese in a mixing bowl. Cream until fully incorporated. Roll into small balls. (about the size of a large whopper candy) Place on a wax paper lined tray. Freeze about 20 minutes.
Melt the chocolate bark in a microwave safe bowl stirring often. Using a toothpick, dip the Oreo truffle completely. Set on the wax paper to dry and sprinkle with the reserved oreo crumbs.
Preheat oven to 350* Spray mini muffin pans with non stick spray and set aside. In a large mixing bowl, cream the shortening, peanut butter, and honey until creamy. Add both sugars, baking powder, and baking soda, and mix until combined.
Beat in the egg, milk, and vanilla. Slowly start adding the flour and mixing until fully combined. Roll the dough into 1 inch balls and roll in the 1/4 c. sugar. Place in the muffin pans and bake for 8-9 minutes.
As soon as you pull the cookies from the oven, place an Oreo truffle in the center and press down very gently. Let cool in the pan for 2 minutes, then gently remove to a wire rack to cool. After they have cooled slightly, transfer to a plate and refrigerate to set completely. Keep refrigerated.


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