Ghost Oreo Truffles Recipe brings bite-size cookies-and-cream centers wrapped in creamy white chocolate with a cute spooky face. This no-bake treat suits busy Halloween hosts and new bakers, and it takes about 1 hour 10 minutes start to finish. I still have smudges of white chocolate on my jeans from the last batch, which feels on brand.
Homemade Ghost Oreo Truffles Recipe
You only need a few ingredients and a food processor. The mixture rolls easily, and the coating sets fast, so you pull off a party tray with minimal effort. Kids can stick on the candy eyes, and adults can handle the dipping without stress.
You skip the oven and keep the mess low. Candy melts or white wafers behave predictably, which helps you dodge chocolate tempering drama. The ghosts look cute even when imperfect, which might be the best kitchen news of the season.
“Five stars from my Halloween crowd. The batch vanished in ten minutes, and the candy eyes made everyone grin. I hid two in the fridge for later and felt very proud of my life choices.”
Ingredients You Need
- 36 OREO cookies, original flavor
- 8 ounces cream cheese, softened
- Use block style for best texture. Dairy-free cream cheese works for a vegan version.
- 16 ounces white melting wafers or vanilla candy coating
- Candy eyes or mini chocolate chips for eyes
- Black gel icing or a small amount of melted dark chocolate for mouths
- 1 teaspoon coconut oil or shortening, optional for thinning the coating
- Pinch of fine sea salt, optional, to balance sweetness
Equipment
- Food processor or a sturdy zip-top bag with a rolling pin
- Mixing bowl and spatula
- Sheet pan lined with parchment paper
- Fork or dipping tool, and a toothpick for touch-ups
- Microwave-safe bowl or double-boiler setup
- Small squeeze bottle or piping bag for mouths (or a zip-top bag with a tiny corner snipped)
- Disposable gloves, optional, for neat rolling
How to Make Ghost Oreo Truffles Recipe
- Prep: 25 minutes
- Cook: 0 minutes
- Total: 1 hour 10 minutes (includes chilling)
- Crush the cookies. Pulse OREOs in a food processor until they turn into fine crumbs. Save 1 tablespoon of crumbs for a garnish sprinkle if you like.
- Mix the filling. Add softened cream cheese and a pinch of salt to the crumbs, then blend until the mixture looks uniform and holds together like cookie dough.
- Chill the dough. Scoop 1 tablespoon portions, roll into smooth balls, and set them on a parchment-lined pan. Chill for 20 to 30 minutes until firm.
- Shape ghosts. Pinch one side of each ball and pull it upward slightly to form a little ghost tail or teardrop shape. Keep the rest rounded and smooth.
- Melt the coating. Warm white wafers in a microwave-safe bowl in 20 to 30 second bursts, stirring between rounds, until smooth. Stir in a teaspoon of coconut oil if the coating looks thick.
- Dip the ghosts. Use a fork to dip each piece, tap off excess coating on the bowl’s edge, and return it to the parchment. Work in small batches and keep the uncoated ghosts in the fridge so they stay firm.
- Add eyes right away. Press candy eyes onto each ghost before the coating sets. If it sets too fast, dot a tiny bit of melted coating as glue and stick the eyes on.
- Draw the mouths. Pipe a small oval or “O” with black gel icing or a touch of melted dark chocolate. A toothpick helps you tidy any wobbles.
- Set and chill. Refrigerate the tray for 10 to 15 minutes until the coating firms up. You can sprinkle a few with cookie crumbs for texture if you saved some.
- Plate and serve. Arrange the ghosts on a platter, then keep them chilled until party time.
Tips & Common Mistakes
This recipe rewards a few small habits that keep everything smooth and cute.
- Keep the dough cool. Warm dough slides off the fork in the coating and loses shape.
- Pulse, don’t puree. Stop the processor as soon as crumbs look fine; overmixing can turn the filling greasy.
- Soften cream cheese at room temp. Cold blocks leave lumps that show in the coating.
- Thin thick coating with a little coconut oil. Thick coating pulls the ghosts off your fork and makes gloppy tails.
- Dip with a fork and tap gently. Knock off excess so the bottom doesn’t puddle.
- Add eyes while the coating stays wet. Dry coating makes the eyes fall off later.
- Work in batches. Keep half the ghosts in the fridge while you dip the first half.
- Avoid steam and water. A single drop seizes melted wafers; keep tools dry.
- Set on parchment, not a rack. Racks glue to the coating and scar the finish.
- Draw small mouths. Tiny faces read cute; big mouths can crack when chilled.
Variations I’ve Tried
- Mint ghosts: use mint OREOs and add crushed peppermint candy on top.
- Peanut butter twist: mix 2 tablespoons peanut butter into the filling and use milk chocolate for the mouths.
- Golden cookie ghosts: swap in Golden OREOs for a vanilla center and add a pinch of cinnamon.
- Pumpkin patch: tint half the coating orange and shape some into little pumpkins, then pipe green stems.
- Pop version: stick lollipop sticks into chilled centers before dipping to make ghost pops.
- Dairy-free: use vegan cream cheese and dairy-free white wafers.
How to Serve Ghost Oreo Truffles
Pile the ghosts on a black platter with a light scatter of cookie crumbs for spooky vibes. Add them to a Halloween dessert board with caramel apples, popcorn, and peanut butter cups. Pour hot cocoa or coffee for grown-ups and ice-cold milk for kids. If you host a party, tuck two ghosts into mini cupcake liners for easy pick-up.
Make-Ahead
Chill the formed centers up to 2 days before dipping, tightly covered. Store finished truffles in an airtight container in the fridge for up to 1 week. Freeze for up to 2 months and thaw in the fridge overnight. Skip reheating; serve chilled or let them rest 10 minutes at room temp for a softer bite.
Nutrition Information
Approximate per truffle, based on 36 truffles:
- Calories: 140
- Fat: 8 g
- Carbs: 16 g
- Protein: 2 g
- Sugars: 12 g
- Sodium: 90 mg
Ghost Oreo Truffles Recipe
Ingredients
Instructions
- Place OREO cookies in a food processor and blend into fine crumbs.
- Add softened cream cheese and blend until well combined and smooth.
- Roll the mixture into 1-inch balls and shape into oval ghost forms. Place on a parchment-lined baking sheet.
- Freeze for 15-20 minutes, until firm.
- Melt the white chocolate according to package instructions.
- Dip each truffle into the melted white chocolate using a fork, letting excess chocolate drip off.
- Place truffles back onto the parchment-lined sheet. While the coating is still wet, gently press mini chocolate chips on for the ghosts’ eyes and mouth.
- Allow truffles to set at room temperature or refrigerate until firm.