Pistachio Cookie Truffles Recipe
Introduction
Pistachio Cookie Truffles are a delightful no-bake treat combining the crunch of Golden Oreos with creamy pistachio butter and a smooth white chocolate coating. These bite-sized desserts are perfect for parties, gifts, or an indulgent snack.
Ingredients
- 36 Golden Oreos (one 14.3 oz package)
- 4 ounces cream cheese (softened)
- 3/4 cup pistachio butter (or pistachio paste)
- 2 ½ cups chopped white chocolate (or melting wafers)
- 1 teaspoon oil (coconut, canola, or vegetable)
- Chopped pistachios to sprinkle on tops
Instructions
- Step 1: Add the Golden Oreos to a food processor and pulse until you get fine cookie crumbs. If you don’t have a food processor, place the cookies in a resealable plastic bag and crush them with a rolling pin until finely crumbed.
- Step 2: Add the softened cream cheese and pistachio butter or pistachio paste to the cookie crumbs. Pulse until the mixture is evenly combined and smooth.
- Step 3: Using a small 1-tablespoon scoop or your hands, form the mixture into balls and place them on a parchment-lined baking sheet. Chill in the refrigerator or freezer for about 20 minutes to harden.
- Step 4: Melt the white chocolate and oil together in a medium bowl using the microwave. Heat in 30-second increments, stirring well between each, until smooth and fully melted.
- Step 5: Dip each chilled Oreo ball into the melted chocolate, coating completely by rolling it around with a fork or dipping tool. Work in small batches and keep unused balls in the freezer to stay firm.
- Step 6: Shake off any excess chocolate, place the coated truffles back on the baking sheet, and immediately sprinkle with chopped pistachios. Chill in the refrigerator for at least 10 minutes until the chocolate has set.
- Step 7: Serve the truffles chilled and enjoy this creamy, crunchy treat!
Tips & Variations
- Use pistachio paste for a more intense pistachio flavor, or substitute with almond butter if pistachio butter is unavailable.
- Try drizzling melted dark or milk chocolate over the truffles for a contrasting decoration.
- If you prefer a firmer texture, chill the formed balls before dipping and return them to the freezer after coating for quicker set time.
Storage
Store the Pistachio Cookie Truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them, tightly wrapped, for up to one month. When ready to enjoy, thaw in the refrigerator for 15–30 minutes. Serve chilled for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular Oreos instead of Golden Oreos?
Yes, you can use regular Oreos, but the flavor and color of the truffles will be different. Golden Oreos provide a lighter, complementary taste to pistachio, while regular Oreos add a classic chocolate cookie flavor.
What can I use instead of white chocolate?
If you prefer, you can substitute white chocolate with milk or dark chocolate melting wafers. Keep in mind this will change the flavor profile but still result in delicious truffles.
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Pistachio Cookie Truffles Recipe
- Total Time: 30 minutes
- Yield: 36 truffles 1x
- Diet: Vegetarian
Description
These Pistachio Cookie Truffles combine the rich flavors of golden Oreos, creamy pistachio butter, and smooth white chocolate for an irresistible no-bake treat. Crunchy chopped pistachios on top add a delightful texture contrast. Perfect for gifting, parties, or a sweet indulgence at home.
Ingredients
Main Ingredients
- 36 Golden Oreos (one 14.3 oz package)
- 4 ounces cream cheese, softened
- 3/4 cup pistachio butter (or pistachio paste)
- 2 ½ cups chopped white chocolate (or melting wafers)
- 1 teaspoon oil (coconut, canola, or vegetable)
- Chopped pistachios, to sprinkle on tops
Instructions
- Crush the Oreos. Add the golden Oreos to a food processor and pulse until you get fine cookie crumbs. If you don’t have a food processor, place the cookies in a resealable plastic bag and crush them thoroughly with a rolling pin until crumbed.
- Mix with cream cheese and pistachio butter. Combine the cookie crumbs with softened cream cheese and pistachio butter or paste in the food processor. Pulse until the mixture is uniformly blended and smooth, forming a dough-like consistency.
- Form the truffle balls. Using a small 1-tablespoon scoop or your hands, portion out the mixture into 1-tablespoon-sized balls. Place them on a parchment-lined baking sheet. Chill in the refrigerator or freezer for about 20 minutes, or until firm.
- Melt the chocolate coating. Place chopped white chocolate and oil in a microwave-safe bowl. Heat in 30-second increments, stirring between each, until the chocolate is fully melted and smooth.
- Dip the truffles in chocolate. Remove a few chilled Oreo balls at a time and dip each into the melted white chocolate. Use a fork or dipping tool to coat evenly, then lift out carefully, allowing excess chocolate to drip off.
- Add toppings and set. Place the coated truffles back onto the parchment-lined sheet. While the chocolate is still wet, sprinkle with chopped pistachios or drizzle more melted chocolate as desired. Chill in the fridge for at least 10 minutes to let the coating fully set before serving.
Notes
- You can substitute pistachio butter with pistachio paste or finely ground pistachios blended into a butter-like consistency.
- Use white chocolate melting wafers for easier melting and a smoother coating.
- If you don’t have a food processor, manually crushing the cookies works fine but may result in slightly larger crumbs.
- Ensure the cream cheese is softened to room temperature to blend well with the cookie crumbs.
- Keep the truffles chilled during preparation to help maintain their shape when dipping in chocolate.
- Store any leftovers in an airtight container in the refrigerator for up to one week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Pistachio truffles, Oreo truffles, no bake dessert, white chocolate truffles, pistachio butter dessert
