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3-Ingredient Peanut Butter Oreo Truffles

45 mins
Peanut Butter Oreo Truffles recipe
Grace Parisi / TODAY
45 mins


  • 20 Double-Stuff Golden Oreo cookies
  • 1/2 cup creamy peanut butter, such as Skippy (unsweetened Skippy Natural is okay for a slightly less sweet truffle)
  • 5 ounces white candy melts
  • Chef notes

    To look at these elegant beauties, you’d never know they contained just 3 ingredients — peanut butter, Golden Oreos and white chocolate. I’ve used white candy melts, a popular confectionery ingredient because it yields a hard, crackling shell, but don’t fret if you can’t find it. Good quality white chocolate and a little shortening or coconut oil work just as well and tastes amazing. Just melt 5 ounces chopped white chocolate with 2 tablespoons coconut oil or shortening. By the way, these are equally delicious with regular Oreos and bittersweet chocolate!



    Line a baking sheet with parchment and clear space in your freezer.


    Break up the cookies and place them in a food processor. Pulse until finely chopped. Transfer ¼ cup crumbs to a small bowl.


    Add the peanut butter to the food processor and pulse until combined. Transfer the mixture to a bowl and freeze for 15 minutes.


    Using a 1½ teaspoon ice cream scoop, or 2 spoons, divide the mixture into 28 (1-inch) mounds. Freeze until firm but not frozen, about 30 minutes. Roll between your palms to make perfect balls. Freeze until solid and transfer to a plate in the freezer. Keep baking sheet in the freezer. 


    Put candy melts (or chocolate and coconut oil) into a bowl set over a pot of barely simmering water. (Do not allow any water into the bowl or the chocolate will harden and seize) Stir to melt and remove from pot to cool slightly.


    Working with 1 peanut butter ball at a time and keeping the rest in the freezer, dip it into the chocolate, turning to coat. Using a fork, carefully lift, allowing excess chocolate to drip back into the bowl. Transfer truffle to the baking sheet and sprinkle lightly with the reserved cookie crumbs. Repeat with the remaining peanut butter balls, chocolate, and crumbs. Return the baking sheet to the freezer occasionally if the truffles sit out for too long.  Freeze until set.


    When firm, transfer the truffles to little candy papers or an airtight container and keep refrigerated. Serve and enjoy!