Pistachio Cookie Truffles
Looking for a delightful and easy-to-make dessert that will impress your guests or satisfy your sweet tooth cravings? Look no further than these irresistible Pistachio Cookie Truffles. These bite-sized treats are a delicious combination of creamy pistachio butter, rich chocolate, and a heavenly cookie filling topped with pistachio nuts!
Servings: 28 Servings
Calories:
Ingredients
PISTACHIO OREO COOKIE TRUFFLES RECIPE - MAKES 28 PISTACHIO OREO COOKIE TRUFFLES
- 36 Golden Oreos one 14.3 oz package
- 4 ounces cream cheese softened
- ¾ 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
Instructions How to Make No Bake Pistachio Oreo Cookie Truffles
- Add the golden Oreos to a food processor until you get cookie crumbs. If you don't have a food processor, place cookies in a resealable plastic bag and crush them with a rolling pin.
- Add in the cream cheese and pistachio butter/paste and pulse until the mixture is evenly blended and smooth.
- Using a small 1 tablespoon scoop, scoop about 1 tablespoon of the mixture and scoop onto a parchment-lined baking sheet. You can also roll the balls by hand. Chill in the refrigerator or freezer until hardened, about 20 minutes or so.
- Melt the chocolate and oil in a medium bowl in the microwave in 30-second increments, stirring in between each time.
- Dip the Oreo balls in the melted chocolate and roll it around to coat with a fork or a chocolate dipping tool then pull it out. Dip a few Oreo balls from the freezer at a time to keep them solid before dipping them in the chocolate.
- Gently shake off the excess chocolate and place the pistachio Oreo truffles back on the prepared baking sheet. Sprinkle with some crushed up pistachios, or sprinkles while the chocolate is still wet, or drizzle with more melted chocolate and chill in the fridge for at least 10 minutes to set again, and serve.