Reese’s Oreo Truffles Delight

These little bites are basically a collision of Oreos, creamy peanut butter, and chopped Reese’s, all smooshed together with cream cheese and dunked in melty chocolate. No-bake, big energy. They’re rich, sweet-salty, a tiny bit messy (in that charming chocolate-on-your-sleeve way), and they disappear faster than I can line a baking sheet.

My husband calls them “danger balls,” which is honestly fair. The first time I made a batch, I left them on the counter to set and turned around to find him and our kid “taste-testing” with suspiciously chocolatey grins. Now it’s a whole family moment: I roll, they dip, somebody inevitably drops one on the floor, and we all pretend it never happened. These truffles are the dessert I take to everything—cookouts, school potlucks, Tuesday.

How to Make It

Grab a full sleeve-and-a-bit of Oreos (36 cookies—yep, the whole classic pack) and blitz them into sandy crumbs. If you don’t have a food processor, a zip-top bag and a rolling pin work fine—therapeutic, actually. Stir in 8 oz softened cream cheese and about 1/3 cup creamy peanut butter till it goes from crumbs to a thick fudge situation. Fold in a handful of chopped Reese’s (1/2 cup-ish). Roll into 1-inch balls—think ping-pong size—and chill them 20–30 minutes so they behave.

Melt 12 oz chocolate chips or melting wafers with 1 teaspoon coconut oil in the microwave, 20–30 second bursts, stirring so it doesn’t scorch. Dip each chilled ball using a fork, let the extra drip off like you mean it, and park them on a parchment-lined sheet. Drizzle any leftover chocolate or a little warmed peanut butter over the tops, shower with Oreo crumbs or flaky salt, and pop them back in the fridge 10–15 minutes to set. That’s it. You’re a truffle person now.

✔Ingredient Notes

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– Oreos: Regular, not double-stuf. The extra filling can make the mix too soft. If that’s all you’ve got, add a spoon of extra crumbs to balance.
– Cream Cheese: Full-fat sets best and tastes richer. Soften it, or you’ll be fighting little cream cheese pebbles forever.
– Peanut Butter: Creamy, shelf-stable works like a dream. Natural PB is fine; just stir it super well or the mixture gets greasy.
– Reese’s Cups: Chopped minis melt into the mix—good chaos. Don’t skip unless you want a milder PB vibe.
– Chocolate for Dipping: Melting wafers are foolproof; chocolate chips need the coconut oil for shine and smooth dipping.
– Coconut Oil: Helps the coating set snappy. Butter works in a pinch, but won’t firm as much when cold.
– Toppings: Crushed Oreos, flaky salt, chopped peanuts, or peanut butter drizzle. I once used rainbow sprinkles and no one complained.

✔Recipe Steps

1. Crush 36 Oreos into fine crumbs.
2. Mix crumbs with 8 oz softened cream cheese and 1/3 cup creamy peanut butter until smooth and scoopable.
3. Fold in 1/2 cup chopped Reese’s cups.
4. Roll into 1-inch balls (about 24) and chill 20–30 minutes.
5. Melt 12 oz chocolate with 1 tsp coconut oil in short microwave bursts, stirring until glossy.
6. Dip, drip off excess, add toppings, and chill 10–15 minutes to set.

What to Serve It With

– Cold milk or hot coffee—classic.
– A scoop of vanilla ice cream and a warm drizzle of peanut butter.
– Party board vibes: salty pretzels, strawberries, and these truffles all mingling together.

✔Tips & Mistakes

– If the mixture feels too soft to roll, add a spoon or two of extra crumbs or chill it 10 minutes.
– If the chocolate gets thick, rewarm 10–15 seconds and stir; a tiny splash of oil smooths it out.
– Use two forks for dipping—one to dunk, one to nudge off. Fewer fingerprints, more shine.
– Keep the balls cold while you dip. Work in batches and leave the rest in the fridge.

✔Storage Tips

Fridge: Stash in an airtight container up to 1 week. They get that perfect fudgy center when chilled.
Freezer: Freeze on a sheet, then bag them up for 2 months. Eat straight from the freezer if you like a candy-bar snap.
Breakfast truffle? Listen, I’m not your boss. Coffee approves.

✔Variations and Substitutions

– Swap the cookie: Chocolate sandwich cookies → peanut butter Oreos, gluten-free sandwich cookies, or even chocolate grahams.
– Change the nut butter: Almond butter or cashew butter works; SunButter for nut-free. Stir well if using natural kinds.
– Coat it different: White chocolate with a peanut butter drizzle is dangerously good. Dark chocolate if you like it less sweet.
– Texture fun: Fold in crushed pretzels or peanuts for crunch.
– Vegan-ish: Use dairy-free cream cheese and dairy-free chocolate; pick cookies without milk ingredients.

Frequently Asked Questions

Reese's Oreo Truffles Delight

No-bake truffles made with crushed Oreo cookies, creamy peanut butter, and chopped mini Reese’s, dipped in silky semisweet chocolate with a peanut butter drizzle. Easy, crowd-pleasing, and perfect for make-ahead treats.

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Prep Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 36

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 36 cookie Oreo cookies
• ▢ 8 oz cream cheese softened
• ▢ 0.5 cup creamy peanut butter
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup mini Reese’s Peanut Butter Cups chopped
• ▢ 12 oz semisweet chocolate chips or melting wafers for coating
• ▢ 1 tablespoon coconut oil to thin chocolate
• ▢ 0.5 cup peanut butter chips for drizzle
• ▢ 0.25 teaspoon fine sea salt optional, for finishing

Instructions

Preparation Steps

• Line a large baking sheet with parchment paper. Chop the mini Reese’s and set aside.
• Pulse Oreo cookies in a food processor until you have fine crumbs (no large pieces).
• Add cream cheese, peanut butter, and vanilla to the crumbs. Process or mix until a smooth, dough-like mixture forms and no streaks remain.
• Fold in the chopped mini Reese’s with a spatula until evenly distributed.
• Scoop about 1 tablespoon per truffle, roll into smooth balls, and place on the prepared baking sheet.
• Chill in the freezer for 20 minutes (or refrigerate 45 minutes) until firm enough to dip.
• Melt the chocolate chips with coconut oil in a microwave-safe bowl in 20 to 30 second bursts, stirring between each, until smooth and fluid.
• Dip each chilled ball into the melted chocolate using a fork, tap off excess, and return to the lined sheet.
• Melt peanut butter chips until smooth and drizzle over the coated truffles. Sprinkle a tiny pinch of sea salt if using.
• Refrigerate 10 to 15 minutes to set. Serve chilled. Store in an airtight container in the fridge up to 7 days or freeze up to 2 months.

Notes

Tip: If the mixture feels sticky, chill it for 10 minutes before rolling. For cleaner coatings, dip truffles while very cold and keep chocolate warm and fluid. Substitute white or milk chocolate for the coating if desired.