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Make your OREO cookies dipped in peanut butter dreams come true with these easy Peanut Butter Gluten-Free OREO Truffles. They’re a simple, decadent recipe that only calls for 7 ingredients.
Gluten Free Peanut Butter Oreo Truffles
If you’re a fan of OREO cookies dipped in peanut butter you might want to sit down for this. I present to you: Peanut Butter Gluten-Free OREO Truffles. They’re truly the best thing I’ve made all year. They’re nutty, salty-sweet, chocolatey and SO easy to make. And they’re star ingredient is one of my absolute favorite foods. OREO Cookies. Better yet, they’re made with OREO’s brand new Gluten-Free OREO cookies which means everyone can enjoy these scrumptious peanut butter OREO truffles.
You might not know this about me, but I’m sort of an OREO cookie fiend. I have a little ritual. It’s my daily dose of OREO cookies. Like clockwork, I nibble on my favorite crunchy, chocolatey, sweet OREO cookie after lunch. Now you might be thinking, but Sarah, don’t you have so many baked goods lying around? Why are you eating a boxed cookie? BECAUSE THEY’RE AMAZING. Like, don’t get me wrong, I love a homemade brownie, but nothing compares to the nostalgic crunch of a fresh from the package OREO cookie.
So you can imagine that when OREO reached out to partner on this recipe I literally jumped for joy. This could not be a more organic partnership. I have always loved baking with OREO cookies. They’re delicious folded into a luscious cake, in the center of homemade funfetti cookies, crushed up in no churn ice cream, loaded into fudgy brownies, and, my personal favorite, made into the easiest homemade truffles with just a few ingredients.
What are peanut butter OREO truffles?
OREO truffles are one of the easiest, tastiest, faux fancy treats you can whip up. They’re made by combining all of the ingredients into a food processor and pulsing into a sweet chocolatey truffle dough. Traditional OREO truffles are made with cream cheese and OREO cookies, but we added peanut butter to these bad boys to level them up. And boy, oh boy, are they GOOD.
They’re the type of easy dessert that gets inhaled in seconds, and have everyone at the party asking you for the recipe AKA the best kind of recipe. Plus these also hold up well in the fridge as long as you keep them in an air-tight container. Which means you can ration them for weeks. Heheh.
What do you need to make peanut butter OREO truffles?
I know you took one look at these and said, “I have to have them.” So let’s get right to it. For this easy OREO truffles recipe you’ll need just 7 ingredients and 15 minutes of hands on time. Basically they’re everyone’s favorite kind of dessert. Here’s your grocery list.
Gluten-free OREO Cookies: Gluten-Free OREO cookies are the star of these peanut butter OREO truffles. They’re delicious on their own with the perfect amount of crunch, chocolate flavor, and subtle sweetness in the creamy filling. But crush ‘em up and form them into a decadent peanut butter truffle dough and you’re in heaven. One box of gluten-free OREO Cookies comes with the perfect amount to make 30 truffles. With 3 cookies leftover for snacking on while you wait for the truffles to set up.
Creamy Peanut Butter: OBVIOUSLY. You can use whatever kind of peanut butter you prefer, but I found using natural peanut butter made the truffle slightly oily.
Cream Cheese: You’ll need 6 ounces of cream cheese to get that decadent, creamy truffle consistency. I’ve had success making these with regular cream cheese as well as vegan cream cheese!
Powdered Sugar: Powdered sugar will help to sweeten the peanut butter OREO truffles and to thicken the batter so that it holds its shape better.
Vanilla Extract: A little vanilla extract goes a long way in these OREO truffles. If you don’t have any on hand don’t worry about it, but a little splash will make these taste like a fancy, gourmet truffle.
Chocolate Chips: Any truffle needs a gorgeous chocolate casing. You can always use chopped chocolate bars, but we find a bag of chocolate chips will give you the perfect amount of chocolate to coat your truffles.
Coconut Oil: Coconut oil will thin out your chocolate a bit and make it easier to work with. It also gives your truffles a lovely sheen.
How to Make Peanut Butter OREO Truffles:
The recipe for these peanut butter OREO truffles is pretty much as simple as it gets.
Make the OREO truffles – Simply pulse the OREO cookies in a food processor or blender, add in the cream cheese, powdered sugar, peanut butter, vanilla, and a pinch of salt and… nope that’s it. Dough is done!
Roll the mixture into truffles and freeze – Use a teaspoon to scoop rounded balls. Roll between your palms into a sphere and place on a cookie sheet or plate to freeze for at least 30 minutes. This will help the truffles retain their shape in the warm chocolate.
Dip the truffles in chocolate – Once the balls are chilled, dip them in melted chocolate to fully coat. If desired, drizzle with melted peanut butter and top with crushed up OREO cookies and THAT. IS. IT.
How to Store OREO Truffles
These gluten-free OREO truffles are pretty enough to gift as a thank you and hold up well enough to ship in a care package or drop off at a friends. We love to wrap them up in cellophane bags tied up with festive ribbon or load a Christmas cookie tin full of them. They’re sturdy and travel well, keep in the fridge for two weeks, or in the freezer for 3 months, and don’t go stale like a cookie or bar would.
Happy gluten-free OREO cookie eating and peanut butter oreo truffle making, my loves!
In a food processor, pulse the OREO cookies until they resemble a fine powder. Add in cream cheese, peanut butter, powdered sugar, vanilla extract and salt. Pulse until the mixture is homogeneous. Do not over mix.
Scoop rounded tablespoons of truffle into your hand and roll into a ball. Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
In a microwave-safe bowl, melt chocolate chips and coconut oil in the microwave in 20 second increments until melted.
Use a large fork like a spatula to scoop each truffle and dip into the melted chocolate. Tap the fork gently against the side of the bowl so that any extra chocolate drips back into the bowl. Place each truffle back on the parchment-lined baking sheet.
If desired, drizzle with melted peanut butter and sprinkle with crushed up OREO cookies. Place back in the fridge until fully hardened, about 30 minutes.
Store in the fridge in an airtight container for up to 3 weeks!
Carefully read product labels to ensure all ingredients used to prepare this recipe are gluten-free.
This post is sponsored by OREO. As always, all text and opinions are my own. Thank you for continuing to support the brands that help make Broma possible!