The ultimate no-bake truffle for serious cookie fans.

Cookies are good on their own, but sometimes one cookie just isn’t enough. That’s where these Cookie Overload Dipped Truffles come in. They bring together three favorites- Oreos, edible cookie dough, and Chips Ahoy. They’re combined into one bite-sized treat that’s dipped in chocolate and sprinkled with even more cookie crunch. It’s the ultimate mash-up for cookie lovers.

Why You’ll Love This Recipe

• No oven required, making it the perfect no-bake dessert
• A cookie mash-up with Oreos, edible cookie dough, and Chips Ahoy in every bite
• Looks impressive but stays easy enough for beginner bakers
• Customizable with different chocolates, sprinkles, or toppings

Ingredient Notes

• Oreos – The base of the truffles. Regular Oreos work best since Double Stuf has extra filling that makes the mixture too soft.
• Cream cheese – Softened cream cheese binds everything together and keeps the texture smooth and creamy.
• Edible cookie dough – Adds sweetness and a nostalgic flavor. Store-bought is easiest, but homemade works too as long as it’s heat-treated and egg-free.
• Chocolate melts – The coating that makes these truffles look like candy shop treats. Ghirardelli melts give the best glossy finish, but almond bark or candy coating also works.
• Chips Ahoy – Crushed and sprinkled on top for extra crunch and to really drive home the cookie overload theme.

Before You Bake

Do I need to freeze the truffles before dipping?
Yes. Freezing for 20–30 minutes helps them hold their shape and makes dipping in chocolate much easier.

Can I use Double Stuf Oreos?
It’s better to stick with regular Oreos. Double Stuf has too much filling and can make the mixture too soft.

What kind of chocolate works best?
High-quality melting chocolate like Ghirardelli gives the smoothest coating, but candy melts or almond bark also work.

Cookie Overload Dipped Truffles

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• Author: Taryn Camp

Ingredients

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• 1 package Oreos, finely crushed
• 4 oz cream cheese, softened
• 1/3 cup edible cookie dough (store-bought or homemade)
• Milk or dark chocolate melts for dipping (Ghirardelli melts recommended)
• Crushed Chips Ahoy cookies for topping

Instructions

1. In a large bowl, mix the crushed Oreos, softened cream cheese, and edible cookie dough until fully combined and smooth.
2. Scoop the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
3. Freeze for 20–30 minutes, or until firm.
4. Meanwhile, melt the chocolate according to the package instructions— usually 30-second bursts in the microwave, stirring in between until smooth.
5. Dip each chilled truffle into the melted chocolate, letting the excess drip off. I like using a fork for this step and gently tapping it on the edge of the bowl to help the chocolate fall away cleanly.
6. Place each truffle back on the parchment and immediately sprinkle with crushed Chips Ahoy before the chocolate sets.
7. Refrigerate for another 30 minutes, or until the coating is fully set.

FAQ

How long do these Cookie Overload Dipped Truffles last?
They’ll keep in the refrigerator for up to 5 days in an airtight container.

Can I freeze these truffles?
Yes. Freeze them on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw in the fridge before serving.

Can I make these gluten-free?
Absolutely. Just swap in gluten-free sandwich cookies and gluten-free edible cookie dough.

Do I need special equipment to make truffles?
No. A food processor makes crushing Oreos faster, but a zip-top bag and rolling pin works too.

How many truffles does this recipe make?
About 20–24 truffles, depending on how large you roll them.

Sprinkle of Fun

Invite your girlfriends over for a truffle night—mix, dip, and decorate together while you catch up, laugh, and maybe sneak a little cookie dough along the way. It’s less about perfection and more about making sweet memories (with plenty of chocolate involved).