Oreo Eyeball Truffles are a spooky, fun, and utterly delicious treat perfect for Halloween or any creepy-themed celebration. I love how creamy, chocolatey, and crunchy they are, all in one bite, with a playful “eyeball” design that’s as fun to make as it is to eat. Each truffle is indulgent, festive, and surprisingly simple to put together.
Why I’ll Love This Recipe
I love this recipe because it turns a classic favorite—Oreo cookies—into a festive and whimsical treat. The cream cheese filling makes the truffles smooth and creamy, while the chocolate coating adds a satisfying crunch. Plus, decorating them as eyeballs makes them fun for parties or for sharing with friends and family.
Ingredients
For the Truffles:
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36 Oreo cookies, finely crushed
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8 oz cream cheese, softened
For the Coating and Decoration:
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12 oz white chocolate or candy melts, melted
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Red decorating gel or icing
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Mini chocolate chips or black decorating gel (for pupils)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Make the Truffle Mixture:
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In a large bowl, combine the crushed Oreo cookies and softened cream cheese. Mix until fully incorporated and the mixture holds together.
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Form the Truffles:
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Scoop out tablespoon-sized portions of the mixture and roll them into smooth balls.
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Place the balls onto a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up.
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Prepare the Chocolate Coating:
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Melt the white chocolate or candy melts in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth and glossy.
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Dip the Truffles:
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Using a fork or a toothpick, dip each chilled truffle into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip off before placing the truffle back onto the parchment-lined tray.
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Decorate as Eyeballs:
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While the chocolate is still wet, use the mini chocolate chips or black decorating gel to create a pupil in the center of each truffle.
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Use red decorating gel or icing to draw veins around the “eyeball” for a spooky effect.
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Set and Serve:
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Refrigerate the truffles for at least 15-20 minutes to allow the chocolate coating to harden completely.
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Once set, they’re ready to enjoy!
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Servings and Timing
This recipe makes about 36 truffles. Prep time is 20 minutes, plus 30 minutes chilling time for the truffle centers and 20 minutes for the chocolate to set.
Variations
I like to change it up by:
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Using milk or dark chocolate for the coating instead of white chocolate for a darker, creepier look.
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Adding crushed candy or sprinkles on top of the chocolate coating for a colorful effect.
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Using different colored decorating gels to create fun and whimsical “eyeball” designs.
Storage / Reheating
Store these Oreo Eyeball Truffles in an airtight container in the refrigerator for up to 1 week. They are best served chilled and should not be reheated, as the chocolate coating may melt.
FAQs
Can I make these ahead of time?
Yes, I often make them a day or two in advance and store them in the fridge until serving.
Can I use a different cookie?
Yes, any chocolate sandwich cookie works, but Oreos give the perfect balance of flavor and texture.
Can I freeze these truffles?
Yes, I can freeze them in an airtight container for up to 2 months. Thaw in the fridge before serving.
Do I have to use white chocolate for the coating?
No, I can use milk or dark chocolate if I prefer. White chocolate just gives the classic “eyeball” look.
Can I skip the decorations?
Absolutely. The truffles are delicious on their own without the spooky decorations.
Conclusion
Oreo Eyeball Truffles are a fun, easy, and delicious treat that’s perfect for Halloween or any festive occasion. They combine creamy Oreo filling with a smooth chocolate coating and playful eyeball decorations. Making and eating these truffles is as enjoyable as it is spooky!
Print
Oreo Eyeball Truffles
- Total Time: 1 hour 10 minutes
- Yield: 36 truffles
- Diet: Vegetarian
Description
Oreo Eyeball Truffles are a spooky, fun, and utterly delicious treat perfect for Halloween or any creepy-themed celebration. The cream cheese filling makes the truffles smooth and creamy, while the chocolate coating adds a satisfying crunch. Decorating them as eyeballs makes them festive and fun to share.
Ingredients
For the Truffles:
36 Oreo cookies, finely crushed
8 oz cream cheese, softened
For the Coating and Decoration:
12 oz white chocolate or candy melts, melted
Red decorating gel or icing
Mini chocolate chips or black decorating gel (for pupils)
Instructions
- Make the Truffle Mixture: In a large bowl, combine the crushed Oreo cookies and softened cream cheese. Mix until fully incorporated and the mixture holds together.
- Form the Truffles: Scoop out tablespoon-sized portions of the mixture and roll them into smooth balls. Place the balls onto a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up.
- Prepare the Chocolate Coating: Melt the white chocolate or candy melts in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth and glossy.
- Dip the Truffles: Using a fork or a toothpick, dip each chilled truffle into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip off before placing the truffle back onto the parchment-lined tray.
- Decorate as Eyeballs: While the chocolate is still wet, use the mini chocolate chips or black decorating gel to create a pupil in the center of each truffle. Use red decorating gel or icing to draw veins around the “eyeball” for a spooky effect.
- Set and Serve: Refrigerate the truffles for at least 15-20 minutes to allow the chocolate coating to harden completely. Once set, they’re ready to enjoy!
Notes
Use milk or dark chocolate for a darker, creepier look.
Add crushed candy or sprinkles on top of the chocolate coating for a colorful effect.
Experiment with different colored decorating gels to create whimsical “eyeball” designs.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Dessert, Snack
- Method: Mix, Chill, Dip, Decorate
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 95
- Sugar: 9g
- Sodium: 25mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
