Chocolate Strawberry Oreo Truffles
Medically reviewed by Christiana George Updated Date: January 6, 2026
Today I made some last minute treats for our 4th of July picnic tomorrow. I love the Oreo and cream cheese combo, but this time I chose to use strawberry flavored cream cheese. Strawberries and chocolate always go well together. These are so easy to make and you can adapt them for any party.
You just need to crush some Oreos in a food processor. I actually used my Blendtec machine and it worked fine. I used Double Stuf Oreos, but you can use the regular Oreos.
I softened up the cream cheese first in my stand mixer, but you can also use a hand mixer.
I did notice that the Double Stuf Oreos made for a softer dough, but once I froze them, they were still easy to work with. I only froze them for an hour and it was just enough time for them to harden up a bit and still be able to put the sticks in.
I used Wilton’s lollipop sticks and Wilton’s dark chocolate candy melt. Since these were for 4th of July I used red, white and blue sprinkles.
It usually is best to dip the sticks in candy melt before inserted them in the Oreo balls. They will stay in better. By the time I had finished putting the last stick, the candy melt on the first stick had already hardened so I was able to start dipping.
Just dip, twirl a little to remove excess chocolate and then set in down on wax paper or parchment paper. Don’t worry if you get a little chocolate on the stick. I wipe it off with a damp cloth.
Then just add some sprinkles and let the chocolate melt harden. If you notice that too much chocolate is pooling around the bottom of your truffle, just pick it up and move it to another spot on your paper. I had to do that a few times.
Chocolate Strawberry Oreo Truffles
by The Sweet Chick
Prep Time: 1.5 hours
Keywords: no bake dessert snack oreos cream cheese dark chocolate July 4th pops truffles American
Ingredients (24 truffles)
For the truffles
- 1 package (1lb 4oz.) Double Stuf Oreos
- 1 container (8 oz.) strawberry flavored cream cheese
For the topping and decorations
- 1 bag (12 oz.) Wilton’s dark chocolate candy melt
- 1/2 cup red, white, and blue sprinkles
Also needed
- 24 lollipop sticks
Instructions
For the truffles
Crush Oreo cookies in a food processor until they are a dirt like consistency.
In a stand mixer or with a hand mixer, mix the cream cheese until softened.
Then add the crushed Oreos a little at a time until well incorporated and the mixture becomes a dough like consistency.
Roll Oreo mixture into 1 inch balls and place in airtight container lined with wax paper. Place the container in the freezer for at least 1 hour to set.
For the topping and decorations
After the balls are set, place candy melt in a glass container and melt in the microwave as per directions on package (30 second intervals , stirring in between).
Remove Oreo balls from the freezer. Dip the tip of each lollipop stick in the candy melt and insert sticks into each ball.
When the candy melt has hardened, pick up by the stick and dip the Oreo balls into candy coating until all covered. Once covered, remove and softly tap and rotate until excess candy melt falls off. Don’t tap too hard or the Oreo ball will fall off, too.
Then place pops on wax paper, stick facing upwards. Add sprinkles before the candy melt hardens.
Once the candy melt has hardened you are free to eat one! Do try to place the rest in an airtight container and store in the fridge for your party.
These truffles can be made ahead of time and refrigerated for 3-4 days.
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Mocha Swirl M&M; Cookies
Well, thank you Blizzard of 2013 for dumping over two feet of snow in my yard. And my hubby thanks you for all the work you have given him. As if that wasn’t enough, the day of the blizzard our oil furnace decided to stop working. Blizzard and no heat, yay bonus! Oh and the best part is our street was not plowed. The only way out was the path my husband had snow-blown on the sidewalk, leading to the main street that was plowed. Thank goodness we are the first house on the block. So I packed my bags, layered up the kids and myself in our snowsuits, and trekked up the hill to meet my brother in his truck. He drove us to my mom’s house, where I had to wait in the truck with two impatient kids while my father and two of my brother’s finished snow-blowing my parent’s very long driveway.
My husband had stayed behind to try to fix the furnace, but wasn’t able to get it completely working till the following day. But he was able to come enjoy a sleepover at my parent’s house with the rest of us. At least we had a warm place to stay. We were able to go home Sunday, but didn’t venture out very far. Most streets are still not plowed, those that are have only one car width open. Our neighbors got desperate to get out and everyone with a snow blower was in the street trying to clear a path out of the neighborhood.
My daughter was out of school on Friday, today and now tomorrow also because the school parking lots were not cleared. No one knows where to put all this snow. And today we had freezing rain on top of it. Sorry for the rant, but I have been stuck in this house for too long. Hopefully, it will be safe to go back to work tomorrow. If not, I may have to bake again. We only have four more of these cookies left.
Wanna make some of your own? Here are the ingredients. Not too complicated. If you can’t find the Jif Mocha Cappuccino spread, you can always substitute with Nutella.
You can go the easy route and just make regular cookies. Or you can fancy them up a bit. I found a Wilton heart shaped whoopie pie pan on clearance at Target and used it to make some heart shaped cookie.
I used the same amount of dough as the other cookies, except I flatten it out into the heart shaped cavities.
You can leave them plain or decorate them with some frosting and sprinkles. I used some Betty Crocker Decorating Icing. It worked out well. You just can’t stack them, because the frosting doesn’t harden. But it sure is easy and quick to use.
Plain or decorated, they taste just as good. So make some for your sweetheart or treat yourself to some.
Mocha Swirl M&M Cookies
by The Sweet Chick
Prep Time: 15-20 minutes
Cook Time: 7 minutes
Keywords: bake dessert snack mocha cappuccino spread cookie American
Ingredients (36 cookies)
For the cookies
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature
- 1/2 cup vegetable shortening
- 1 cup light brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1/2 cup Jif Mocha Cappuccino spread
- 1 cup M&M’s
For the topping
- 1 can Betty Crocker Decorating Icing
- sprinkles
Instructions
For the cookies
Preheat oven to 375ºF
Blend together the flour, baking soda, and salt in a small bowl and set aside.
In a stand mixer, beat together butter and shortening until creamy.
Add sugar and vanilla and beat medium speed until well blended.
Beat in eggs, one at a time, mixing well in between.
Add flour mixture, and beat on low until all incorporated.
By hand, mix in the Mocha Cappuccino spread just until you get a marble effect.
Then mix in M&M’s by hand as not to break them.
Then drop by cookie scoop full into the heart cavities of you greased baking pan or on a greased baking sheet about 2 inches apart.
If using the heart shaped baking pan, flatten out the dough by hand so it evenly fills out the heart cavities.
Bake at 375ºF for 7 minutes, then remove from oven and wait 5 minutes before transferring them to a cooling rack.
Allow the cookies to cool completely before adding any toppings. (Or just eat one now, no one will notice.)
For the topping
Attached one of the enclosed nozzles to the Decorating Icing can. I used the star tip. Decorate as desired, then add sprinkles if you want.
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