White Chocolate Gingerbread Truffles

Can you remember where you were (what you were wearing, eating, doing) when you first heard about Oreo truffles? You know the treat I’m talking about surely. Oreos crushed up and mashed with cream cheese, rolled into balls and covered in chocolate or most likely almond bark in many cases? Yeah, those things. I’d love to meet the person who legitimately and officially came up with the idea. They sure took the world by storm – I mean, I seriously remember one Christmas season where we got at least five cute little plates of them from neighbors and I’m pretty sure we gifted them that year, too. Oreo truffle overload (not necessarily a bad thing).

I haven’t made real, live Oreo truffles in a long time. But for some reason I got the hankering to change them up a bit this year. Gingersnaps seemed a likely choice since they are a quintessential holiday flavor. Crunchy, gingery, spicy – a perfect compliment to the rich cream cheese and sweet white chocolate.

White Chocolate Gingerbread Truffles

The gingerbread truffle version quite exceeded my expectations and the fam loved them, too (all except the resident 8-year old who bit into one expecting a caramel flavor, don’t ask me why, and was significantly disappointed and not impressed). I’m always one to reach for the dark chocolate as a first preference but as a heads up, I tried it here to cover these little babies and it doesn’t work in terms of flavor. The creamy white chocolate is much more suited as a companion to the spicy molasses flavor of the gingersnaps. So take that for what it’s worth.

I’m starting to gear up for what I want to make friends and neighbors and teachers and random people I see on the street this year (to go alongside the homemade vanilla extract I made in bulk a month or so ago) and these gingerbread truffles are a definite contender. Plus, hello easy treat of the century. Can’t get much simpler, cuter and tastier, if you ask me.

White Chocolate Gingerbread Truffles

One Year Ago: Dark Chocolate Sea Salt Caramel Pretzel Bark {Snappers Knock Off}
Two Years Ago: Cinnamon Roll Caramel Popcorn
Three Years Ago: Red Velvet Cheesecake Cake

White Chocolate Gingerbread Truffles

Yield: Makes about 2 dozen truffles

White Chocolate Gingerbread Truffles

Here's a quick video on how to dip stuff in chocolate like a pro. Since all brands of storebought gingersnaps will vary a little in taste, be sure to use one you enjoy (I used the Murray brand).

Dipped and stored in a covered container, these should keep for a week or two in the refrigerator.


  • 4 cups (about 10 ounces) crunchy gingersnap cookies
  • 6 ounces cream cheese, softened
  • 1/4 teaspoon vanilla extract
  • 10 ounces white chocolate or almond bark, for dipping
  • A few extra cookies crushed, for garnish


  1. In a food processor (you could try using a blender) process the cookies until they are finely crushed. Add the cream cheese and vanilla and process until the mixture comes together.
  2. Roll into scant tablespoon-sized balls (I use my #60 small cookie scoop to scoop and then rolled in my hands). Place the balls on a lined baking sheet and refrigerate until firm, 30 minutes (can be refrigerated, if well covered, up to several days).
  3. Melt the white chocolate or almond bark over low heat. Dip the gingerbread balls into the chocolate to coat. (See note above for tips on dipping in chocolate.) Place the coated truffles on a lined baking sheet. Immediately sprinkle with extra cookie crumbs before the chocolate hardens. Refrigerate to help the chocolate set. Serve chilled or at room temperature.

Recipe Source: Mel’s Kitchen Cafe

32 Responses to White Chocolate Gingerbread Truffles

  1. Anna says:

    I just want to share that I made these truffles this week for a cookie/candy contest at work and they won 1st place. These are simple to make, adorable, and tasty! I added red and green holly sprinkles to the top to make them extra Christmas-y.

  2. Heidi says:

    Hey Mel,

    How long do you think these will last in the fridge once they’re completed? I’m making some tomorrow to take to friends and am having a party next weekend. Will they still be ok? In my mind it makes sense that they would, since the cream cheese would last that long in the fridge anyway… Anyway, thanks for all you do!

  3. Sarah says:

    These are AMAZING! I made them for a big family Christmas party yesterday and they were a huge hit! Definitely making more to go on my cookie trays closer to Christmas. Thanks, Mel!

  4. I have actually never made oreo truffles. I know. Where have I been? I think I’ve had them, never made them though! Pretty sure I now need to go make oreo truffles and these gingerbread ones. You even convinced me that the white chocolate would be good, and I’m generally in the school of thought that it’s not chocolate! 🙂

  5. Colleen says:

    These look delicious and festive! Can they be frozen?

    • Mel says:

      Definitely the uncoated truffles could be – I haven’t tried freezing them after they’ve been dipped. Sometimes they like to crack…

  6. Karina says:

    I’ll be honest and say that I don’t think I’ve ever had an Oreo truffle. However, as I think I actually prefer gingerbread over Oreos, I think I’ll jump straight to trying out these truffles! They look so delicious, and I’d love to try the combination of gingerbread and white chocolate!

  7. Kim says:

    It’s official- you are a genius! Can’t wait to try this new twist!

  8. ME says:

    These look awesome! I love gingersnaps and truffles. I bought a book a couple of years ago that has insanely delicious cake ball recipes in it. There is an egg nog cake ball recipe in it that you should really try, Mel. Life changing I tell you. If would like the recipe, I
    would be happy to send it along. Thanks for another great recipe, Mel!

  9. What a great idea! My sister and I were just saying that we hadn’t had an Oreo truffle in years and that one of us should make them this year. These would look so cute along side them.

    Do you have a preferred brand of white chocolate? The last time I made something with white chocolate, I used baking chips and was a little disappointed in the flavor.

    • Mel says:

      Hi Tracy – I like the Ghirardelli bars of white chocolate (they are thin and wrapped in gold) – usually by the other chocolate chips and baking bars in the grocery store.

  10. Teresa R. says:

    My nephew from Australia is here till January and he loves ginger snaps. He drinks something called ginger beer, which is not alcoholic but popular in other countries. He also loves Oreo truffles, and once made one huge oreo truffle for his girlfriend. I’ll definitely be making these for him before he goes back to Australia. Thanks!

  11. Christine says:

    These look amazing! I’m gifting homemade vanilla to a few friends as well. Do you think dipping some in milk or dark chocolate would taste good? I do like the look of the white chocolate though! Can’t wait to make these!

    • Mel says:

      I’m always one to reach for the dark chocolate as a first preference but as a heads up, I tried it here to cover these little babies and it doesn’t work in terms of flavor. The creamy white chocolate is much more suited as a companion to the spicy molasses flavor of the gingersnaps.

  12. Paige says:

    These truffles look fabulous! My husband loves all things gingerbread so I’m sure this is going to get added to our holiday baking list!


  13. Ellen says:

    Mel, are you going to post your “recipe” for vanilla? Pretty please with a cheery on top. I know it’s basic, but your insight would be taken very seriously!

    • Ellen says:

      A cheery cherry is what I meant. Ha! Oh, and the truffles, drool!

    • Mel says:

      I was planning on doing a DIY before the holiday season but it just didn’t happen – hopefully in January (then everyone can be REALLY prepared for next year). I usually use about 3 vanilla beans for 8 ounces of vodka or white rum (I split the vanilla beans as if I were going to scrape them out, but I don’t actually scrape them, before putting them in the jar).

  14. Adrienne says:

    Hi. This may seem like a silly question.
    Is almond bark a special thing? When I think about almod bark I think of chocolate and whole almonds mixed together and then left to harden in big flat pieces. Would I melt that? Then what about the almonds? Again, super strange question, I know.
    (And these look super yummy and pretty by the way!)

    • Mel says:

      Almond bark is a funny and slightly inaccurate name for candy coating (sold either in blocks or cubes or in bags of wafers). It’s imitation chocolate that hardens quickly and some people think it’s easier to work with than chocolate. Does that help?

  15. Wow, these look amazing! Gingerbread is one of my favorite flavors, so I can’t wait to try it in truffle form! 🙂

    Dani | http://www.styledvariety.com

  16. Anne says:

    how do you make your homemade vanilla . I know this might be a dumb question to some.

    • Mel says:

      I combine vanilla beans and vodka or white rum in a jar and leave it to steep for several weeks. I’m working on a how-to with amounts but there are also lots of tutorials online.

  17. Kim in MD says:

    I love everything about these truffles! ❤️

  18. Lovin’ these flavors! And they look so simple.
    Here’s to all the Christmas goodies comin’ our way! 🙂

  19. Sheila says:

    Last Christmas I served your Oreo cheesecake bites and I am still glowing from all the “oohs and aaaa” I received. I am not a fan of ginger cookies but they are my husband’s very favorite. And this is a Mel creation, which in almost every tried recipe, becomes family favorites. Thank you for this opportunity to make “just” for my wonderful husband something I know will bring a smile to his face.

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