Spooky Eyeball Truffles
These Spooky Eyeball Truffles are creepy, creamy, and perfect for Halloween. With an Oreo cream cheese filling and white chocolate shell, they’re as delicious as they are eerie — complete with candy eyes and red “veins” that bring them to life!
Equipment
- food processor or zip-top bag & rolling pin
- Mixing bowl
- Microwave-safe bowl
- Spoon or cookie scoop
- Parchment-lined baking sheet
- Fork or dipping tool
- decorating gel or piping bag
Ingredients
- 36 OREO cookies or similar sandwich cookies
- 8 oz cream cheese, softened
- 12 oz white chocolate or white candy melts
- 1 tsp coconut oil or shortening (optional)
- candy eyes or colored M&Ms for irises
- red decorating gel or melted red candy melts
- optional: colored candy melts or food coloring
Instructions
- Place cookies in a food processor and pulse until crushed. Add softened cream cheese and blend until smooth. If no processor, crush cookies in a zip-top bag and mix by hand.
- Roll about 1 tablespoon of mixture into smooth balls. Place on a parchment-lined tray and chill for 30–40 minutes in the fridge or 15 minutes in the freezer.
- In a microwave-safe bowl, melt white chocolate and optional coconut oil in 20-second intervals, stirring until smooth.
- Dip each chilled truffle into melted white chocolate. Tap off excess and place back on parchment.
- Immediately press a candy eye or M&M on top while coating is still wet. Let set slightly.
- Once set, use red gel or melted red candy to draw thin veins for a realistic “bloodshot” look. Optional: add iris color first using candy melts.
- Chill for 20 minutes until firm. Serve chilled or at room temp for soft centers.
Notes
Work in batches to keep the truffles chilled and firm while decorating. You can customize the eye colors with different candy melts or food coloring. For make-ahead convenience, store decorated truffles in the fridge for up to 5 days or freeze uncoated ones for longer storage.