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Oreo Cookie Truffles with Espresso and Cream Cheese

5 from 1 vote
Sharon Berkowitz – @berko_made
These Oreo cookie truffles are the best companion for your afternoon coffee.


Dough (yields about 20 balls):

  • cups/250 grams Oreo cookie crumb (without the filling), or your favorite cookie
  • 1 cup/250 grams cream cheese
  • 4 tablespoons/50 grams powdered sugar
  • cup/200 milliliters espresso / your favorite coffee, no sugar or milk


  • 20 teaspoons Nutella spread or your favorite spread


  • Ground nuts
  • Cocoa or cacao powder
  • Coconut flakes


  • Using two spoons, create little "piles" of Nutella spread on a plate or a tray and freeze for 2 hours.
  • Mix the cream cheese and powdered sugar in a bowl until well combined. Pour in the coffee and mix well until you get a smooth light brown cream. Add the crumbs, mix until you reach a flexible dough-like texture and refrigerate for at least 2 hours.
  • When the dough is thoroughly cold, remove it from the fridge. Oil your hands and spread a small amount of it on the palm of your hands. Put the frozen Nutella pieces on top, close gently and roll into a ball.
  • Place the chocolate balls on a tray lined up with parchment paper and refrigerate for 30 minutes.
  • Remove from the fridge, coat the balls with ground nuts, coconut flakes, cocoa powder, sprinkles or anything else you like and enjoy! Store in the fridge/freezer.


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