Ingredients
Scale
- 1 package (about 36) vanilla sandwich cookies (such as Golden Oreos)
- 1 block (8 oz) cream cheese, softened
- 1 tsp orange extract
- Zest of 1 large orange
- 1 cup white chocolate chips (for melting and coating)
- Optional toppings: powdered sugar, shredded coconut, sprinkles, or extra crushed cookies
Instructions
- Crush the cookies: Place the vanilla sandwich cookies in a food processor and pulse into fine crumbs. If you don’t have a processor, crush them in a zip-top bag using a rolling pin.
- Combine the filling: Transfer the crumbs to a large mixing bowl. Add the softened cream cheese, orange zest, and orange extract. Mix until fully blended and smooth.
- Chill the mixture: Cover and refrigerate the mixture for 30 minutes. This makes it easier to roll the dough into balls.
- Roll into truffles: Once firm, scoop out tablespoon-sized portions and roll each into a smooth ball using your hands.
- Melt the coating: In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals, stirring after each. Continue until smooth and fully melted.
- Coat the truffles: Dip each truffle into the melted white chocolate. Use a fork or toothpick to lift and allow the excess to drip off. Place on a parchment-lined tray.
- Decorate and chill: Sprinkle with shredded coconut, extra cookie crumbs, or sprinkles if desired. Chill again for 15 minutes or until set.
- Serve and store: Once set, serve immediately or store in an airtight container in the fridge for up to 5 days.
Notes
Always use softened cream cheese for easier mixing.
Add extra zest or extract for stronger orange flavor.
For a coating-free option, roll truffles in powdered sugar or crushed cookies.
Keep refrigerated for best texture and freshness.
- Prep Time: 20