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
Scale
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
