Holiday Ornament Oreo Truffles are hands down one of the cutest Christmas treats I make every year! Last December, Noah walked into the kitchen and literally gasped when he saw these little chocolate covered cuties hanging on our dessert table. He thought they were actual ornaments until I told him they were edible (his face was priceless).
These festive Christmas Oreo truffles combine crushed Oreos with cream cheese, get coated in smooth white chocolate, and are decorated to look like adorable holiday ornaments complete with mini Reese’s caps and licorice “hooks.” They’re so fun to make with the kids, and honestly, they disappear faster than any cookies I bake.
If you love easy no-bake holiday treats, you’ll want to check out my best chocolate crinkle cookies recipe for another festive favorite!
Why You’ll Love These Holiday Ornament Oreo Truffles
- No baking required just mix, dip, and decorate
- Ready in about an hour including chill time
- Adorable festive presentation that looks like real ornaments
- Perfect for holiday parties and cookie exchanges
- Kids love helping with the decorating process
- Makes 40 truffles so there’s plenty to share
Ingredients for Holiday Ornament Oreo Truffles
For the Oreo truffle ornaments, you’ll need:
- 40 Oreo cookies regular or Double Stuf work great
- 8 oz cream cheese softened to room temperature
- 24 oz white chocolate chips or melting wafers
- 40 mini Reese’s peanut butter cups unwrapped
- 1 cup red Twizzlers licorice for the ornament hooks
- Holiday sprinkles or nonpareils for decoration
The beauty of these white chocolate Oreo balls is how simple the ingredient list is. I always keep Oreos in my pantry (because, well, Oreos), and the rest comes together with a quick grocery store run.
Pro tip: Use the mini Reese’s cups, not the regular size. The minis are the perfect proportion for these truffles and actually look like ornament caps!
How to Make Holiday Ornament Oreo Truffles
Prep Your Workspace
Line a cookie sheet with wax paper or parchment paper. Cut your red Twizzlers licorice into forty 1-inch pieces and set them aside. Trust me, doing this prep work first makes the assembly so much smoother.
Make the Oreo Truffle Mixture
Crush the Oreos into fine crumbs using either a food processor, blender, or my personal favorite method putting them in a large ziplock bag and letting the kids go to town with a rolling pin. (It’s great stress relief for everyone involved!)
In a medium bowl, combine the Oreo crumbs with the softened cream cheese and mix until it forms a thick, moldable paste. This should take about 2-3 minutes of stirring. The mixture will look a bit like cookie dough.
Shape and Freeze
Using a small cookie scoop or tablespoon, scoop out about 1 tablespoon of the mixture. Roll it between your palms to form smooth 1-inch balls, then place them on your prepared cookie sheet.
Pop the whole tray in the freezer for 30-60 minutes. This step is crucial – if the balls aren’t firm enough, they’ll fall apart when you try to dip them in chocolate. (I learned this the hard way during my first attempt!)
Melt the Chocolate
While your truffle balls are chilling, place the white chocolate in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring between each interval until the chocolate is completely smooth and melted.
The key here is patience. Don’t rush it at full power or you’ll end up with seized, grainy chocolate. Simply put, low and slow wins the race.
Assemble Your Ornaments
Here’s where the magic happens! Place a toothpick through the flat bottom of a mini Reese’s peanut butter cup, then push it into one of your frozen Oreo balls.
Holding the toothpick, carefully dip the entire ball into the melted white chocolate, making sure it’s completely coated. Let any excess chocolate drip back into the bowl.
Place the coated ball back on the baking sheet with the peanut butter cup facing up. While the chocolate is still wet, gently press the peanut butter cup down onto the ball to secure it, then slowly remove the toothpick.
Add the Finishing Touches
Take one of your pre-cut licorice pieces and form it into a loop. Insert both ends into the top of the peanut butter cup to create your “ornament hook.” How cute is that?
If you want to add holiday sprinkles, now’s the time just sprinkle them over the wet chocolate before it sets.
Repeat this process for all remaining truffles. I usually set up an assembly line and it goes pretty quick once you get in a rhythm.
Chill and Serve
Place the baking sheet in the fridge for at least 15 minutes to let the chocolate set completely. Once firm, your festive holiday dessert is ready to serve or package up as gifts!
Storage and Make Ahead Tips for Oreo Truffles
These easy Christmas treats store beautifully, which makes them perfect for holiday prep.
Refrigerator storage: Keep your Holiday Ornament Oreo Truffles in an airtight container in the fridge for up to 5 days. Layer them between sheets of parchment paper so they don’t stick together.
Freezer storage: You can freeze these for up to 3 weeks! Just make sure they’re in a freezer-safe container. When you’re ready to serve them, let them thaw in the fridge for a few hours.
Gift packaging: These make adorable homemade gifts. I like to place them in clear cellophane bags tied with festive ribbon, or arrange them in decorative tins lined with tissue paper.
FAQs About Holiday Ornament Oreo Truffles
Can I make these Holiday Ornament Oreo Truffles ahead of time?
Yes! They keep well in the fridge for up to 5 days or can be frozen for several weeks. I actually prefer making them a day ahead it saves me stress on party day, and the flavors have time to meld together. Just store them in an airtight container with parchment paper between layers.
Why are my Oreo truffles too soft to dip in chocolate?
They likely need more chilling time freeze them 30–60 minutes until firm before dipping. The truffle mixture needs to be really cold and solid, or it’ll just fall apart when you try to coat it. If it’s a warm day in your kitchen, you might even need the full hour. Don’t skip this step!
Can I use different chocolate instead of white chocolate?Can I use different chocolate instead of white chocolate?
Absolutely! Milk or dark chocolate works too, though the white coating gives the best “ornament” look. I’ve made these with all three types, and they’re delicious every time. The white chocolate just has that classic Christmas ornament appearance that makes them extra special for the holidays.
Conclusion
These Holiday Ornament Oreo Truffles are everything I want in a Christmas dessert easy to make, absolutely adorable, and delicious enough that everyone asks for the recipe. They’re perfect for cookie exchanges, holiday parties, teacher gifts, or just making your kitchen smell like the holidays.
The combination of crushed Oreos, creamy cheese, and smooth white chocolate creates this incredible truffle that’s rich but not too heavy. And the mini Reese’s on top? That’s just the perfect touch of peanut butter to balance everything out.
More Holiday Treats You’ll Love
Happy holiday baking
Holiday Ornament Oreo Truffles
- Total Time: 1 hour
- Yield: 40 truffles 1x
Description
Holiday Ornament Oreo Truffles are hands down one of the cutest Christmas treats I make every year! These festive Christmas Oreo truffles combine crushed Oreos with cream cheese, get coated in smooth white chocolate, and are decorated to look like adorable holiday ornaments complete with mini Reese’s caps and licorice hooks. They’re so fun to make with the kids, and honestly, they disappear faster than any cookies I bake.
Ingredients
- 40 Oreo cookies
- 8 oz cream cheese, softened to room temperature
- 24 oz white chocolate chips or melting wafers
- 40 mini Reese’s peanut butter cups, unwrapped
- 1 cup red Twizzlers licorice, cut into 1-inch pieces
- Holiday sprinkles or nonpareils for decoration
Instructions
- Line a cookie sheet with wax paper or parchment paper and cut Twizzlers licorice into forty 1-inch pieces.
- Crush the Oreos into fine crumbs using a food processor, blender, or place them in a large ziplock bag and crush with a rolling pin.
- In a medium bowl, combine the Oreo crumbs with the softened cream cheese and mix until it forms a thick, moldable paste, about 2-3 minutes.
- Using a small cookie scoop or tablespoon, scoop out about 1 tablespoon of the mixture and roll it between your palms to form smooth 1-inch balls, then place them on your prepared cookie sheet.
- Freeze the truffle balls for 30-60 minutes until firm.
- Place the white chocolate in a microwave-safe bowl and microwave at 50% power in 30-second intervals, stirring between each interval until completely smooth and melted.
- Place a toothpick through the flat bottom of a mini Reese’s peanut butter cup, then push it into one of your frozen Oreo balls.
- Holding the toothpick, carefully dip the entire ball into the melted white chocolate, making sure it’s completely coated, and let any excess chocolate drip back into the bowl.
- Place the coated ball back on the baking sheet with the peanut butter cup facing up, gently press the peanut butter cup down onto the ball to secure it, then slowly remove the toothpick.
- Take one pre-cut licorice piece and form it into a loop, then insert both ends into the top of the peanut butter cup to create your ornament hook.
- Add holiday sprinkles over the wet chocolate before it sets if desired.
- Repeat this process for all remaining truffles.
- Place the baking sheet in the fridge for at least 15 minutes to let the chocolate set completely before serving.
Notes
Store in an airtight container in the fridge for up to 5 days, layering between sheets of parchment paper. Can be frozen for up to 3 weeks in a freezer-safe container. These taste even better after sitting in the fridge overnight as the flavors meld together beautifully. Use mini Reese’s cups, not regular size, for the perfect proportion. Make sure to freeze the truffle balls long enough before dipping or they’ll fall apart in the chocolate.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 145
- Sugar: 12g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 8mg
