Ingredients
Units
Scale
- 4 oz cream cheese, softened
- 24 Oreo Cookies, crushed in food processor
- 1/4 cup crushed Oreo cookies for rolling (about 6)
- 6 Oreo Cookies - halved and broken in half
- 24 Candy eyeballs
Instructions
- Line a baking sheet with parchment paper. This will keep your truffles from sticking and makes cleanup a breeze.
- Take 6 Oreo cookies and carefully twist them apart. Scrape out the cream filling with a butter knife and discard (or save it for a little snack). Break each cookie half in two. These pieces will be your bat wings, so keep them nearby for later.
- Place 24 Oreo cookies into a food processor and pulse until you have fine, even crumbs. You should not see big chunks of cookie left. If you do not have a food processor, put the cookies in a zip-top bag and crush them with a rolling pin. Measure out ¼ cup of crumbs and set them aside in a small bowl — you’ll use these for rolling the truffles at the end.
- Transfer the rest of the Oreo crumbs to a medium mixing bowl. Add the softened cream cheese. Beat with a hand mixer or stir with a sturdy spoon until the mixture is fully combined, smooth, and sticky enough to hold together when pressed. It should look like thick cookie dough.
- Put on plastic gloves to keep things tidy. Scoop out about a tablespoon of mixture at a time and roll between your hands to form smooth, round balls. Place each one on the prepared baking sheet. You should get about 12 truffles.
- Roll each ball gently in the reserved Oreo crumbs until coated. This gives the bats a darker, more finished look and helps hide any uneven spots. Return the coated balls to the baking sheet.
- Take two Oreo halves from earlier and gently press one into each side of the truffle to form bat wings. If they wobble, press them in at a slight angle so they stay put. Work slowly so the truffle does not crack.
- Place two candy eyeballs on the front of each truffle. They should stick to the soft coating, but if they don’t, use a dab of melted chocolate as glue.
- Place the tray in the refrigerator for at least 1 hour, or until the bats are firm enough to handle. Keep chilled until ready to serve. These are best eaten within 2–3 days — though in my experience, they don’t usually last that long.
- Prep Time: 20 minutes