Oreo truffles are always a good idea, but these Carrot Cake Oreo Truffles (made with Carrot Cake Oreo cookies) will make you feel like spring is in the air!
We finally got some snow in Boston this past weekend. But it wasn’t much. And I promise, I’m not complaining (the last time I complained about not having had any snow in mid-January, we got like 18 blizzards in a row that lasted straight through May). I am definitely complaining about the cold, though. Yesterday was 5 degrees and it was not OK.
Sooo, you’re probably wondering why I’m posting such a happy spring recipe in the midst of freezing cold weather. I mean, it’s still January and let’s face it, we have a lot of winter left. Well, I blame Oreo. If I’m not supposed to be in major spring mode, then why the heck did they release their new Carrot Cake Oreo cookies like 3 weeks ago? To me, carrot cake screams spring and Easter and all things sunny and happy. So, while I’m certainly not done with my winter cooking (give me all the mac and cheese, please), I hope you’ll indulge me for a bit and take this little escape to spring. A preview of what’s to come, if you will. Plus, these Oreos are limited edition, which means that if you want to try this recipe, you may only have a few months to do so!
CARROT CAKE OREO TRUFFLES RECIPE
Chances are that you’ve had an Oreo truffle by this point in your life. They’re the kind of dessert that’s served at many holiday parties because they’re so easy to make and also freaking delicious. I haven’t made them in many, many years, but when I bought these Carrot Cake Oreo cookies, I knew that’s what I wanted to do with them. I think because Oreo truffles are generally made with cream cheese and all good carrot cakes have cream cheese frosting. In fact, the Carrot Cake Oreo cookies actually have a cream cheese frosting filling. Genius!
Alone, I think these new cookies are fun. They’re basically like golden Oreo cookies infused with carrot cake flavor and a little spicy kick and they remind me a lot of the Pumpkin Pie Oreo cookies.
Making these Carrot Cake Oreo truffles is just as easy as any other Oreo truffles are. First, put the cookies in a food processor and blend them to fine crumbs. Then, in the bowl of a stand mixer (or in a large bowl with a hand mixer or spatula), combine cookie crumbs, cream cheese, vanilla, cinnamon, nutmeg, and ginger.
Once all the ingredients are combined, roll the mixture into golf ball sized balls on place on a parchment paper-lined cookie sheet. I recommend popping them in the freezer for an 30 minutes to an hour so they can harden up a bit.
Then dunk the Oreo balls into melted white chocolate to fully coat. I recommend using white chocolate wafers, like these Ghirardelli ones (affiliate link), but if you can’t find them, white chocolate chips are fun (I just think the wafers melt much more nicely).
I topped my Carrot Cake Oreo truffles with some fun spring-themed sprinkles. And popped them back in the freezer for 15 more minutes so the chocolate could fully harden.
Hellooo. Spring is in the air!! Although not really. I mean, it did get up to like 25 degrees today (20 degrees higher than yesterday), so maybe it really is. But spring is in my mouth at least. OK, that sounds kind of weird. But also kind of happy.
I was thrilled with how these Carrot Cake Oreo truffles turned out and can say without a doubt that they’re the best Oreo truffles I’ve ever had.Of course, you can make Oreo truffles with absolutely any Oreo flavor you choose, but some flavors are definitely better in truffle form. I think one weird thing about the new carrot cake cookies is that they’re crunchy (because duh, they’re cookies), which obviously takes away from the carrot cake appeal a bit. These truffles bring it right back!
They’re best enjoyed right out of the fridge with a cake-y (carrot cake-y!) filling and deliciously sweet coating. Be careful because these Carrot Cake Oreo truffles are a little bit dangerous to have sitting around your house; I recommend making them for an event or bringing them to wedding showers, baby showers, or any other gathering with friends.
Oreo truffles are one of the easiest desserts to make and one that almost everyone loves!
They may not make spring arrive any more quickly (though it’s totally staying light out just a tiny bit later now!), but they’ll at least bring spring to your heart. And your mouth. OK, I’ll stop saying things like that now.
Have you tried Carrot Cake Oreo cookies yet?
If you love baking with fun Oreo cookie flavors, try my Oreo Funfetti Popcorn or my Cinnamon Bun Oreo Cheesecake Bars. I also really want to try these Triple Oreo Ice Cream Sandwiches from Homemade Banana.
Carrot Cake Oreo Truffles
- 24 Carrot Cake Oreo cookies
- 6 oz. cream cheese, room temperature
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- 10 oz. White Chocolate Wafers (or white chocolate chips)
- Place cookies in a food processor and blend them to fine crumbs.
- In the bowl of a stand mixer (or in a large bowl with a hand mixer or spatula), beat together cookie crumbs, cream cheese, vanilla, cinnamon, nutmeg, and ginger until well combined.
- Roll the mixture into golf ball sized balls on place on a parchment paper-lined cookie sheet. Place cookie sheet in the freezer for about 30 minutes to an hour so the balls can harden up a bit.
- Melt white chocolate either in a double boiler or by putting it in a heatproof metal bowl placed over a saucepan of gently simmering water (don't allow water to touch bowl). Once chocolate is melted, dunk Oreo balls to fully coat and return to baking sheet. Immediately top with sprinkles (chocolate will harden quickly). Once all truffles are coated, return cookie sheet to freezer for another 15 minutes to fully harden chocolate.
- Store Oreo truffles in an airtight container in the fridge.