These Easy Peppermint Oreo Truffles are made with Oreo cookies, peppermint extract, and cream cheese. They're the perfect dessert to bring out for Christmas!
Ingredients for Peppermint Cookie Truffles
- Oreo Cookies - I used regular Oreo Cookies, but you could use Chocolate oreos or Golden Oreos. If you go with Mint oreos or Peppermint Bark Oreos, you will probably want to omit the peppermint extract otherwise the mint flavor will be overpowering.
- Cream Cheese - Always make sure your cream cheese is room temperature so it blends easily into the cookie crumbs.
- Peppermint Extract - You can substitute the peppermint extract for mint extract or any other extract.
- Almond bark - You will need both chocolate and vanilla almond bark to make these Peppermint Oreo Truffles.
- Peppermint Crunch Baking Chips - These look great chopped and mixed into the vanilla almond bark and add just an extra punch of peppermint.
Tools you’ll need to make peppermint oreo truffles
How to Make Oreo Truffles
Step 1 - Add the oreos into a food processor and pulse until the cookies are fine crumbs.
TIP: Avoid crushing the Oreos in a storage bag with a rolling pin. The Oreo filling that we need for sweetness will stick to the sides of the bag instead of being incorporated into the cookie crumbs.
Step 2 - Add the cream cheese and peppermint extract into the food processor and pulse until an oreo ball forms.
Step 3 - Scoop the truffles using a cookie scoop and roll into a smooth ball. Place the truffles on a parchment-lined baking tray and freeze for about 10 minutes or until firm.
Step 4 - Heat the chocolate almond bark in the microwave in 30-second intervals until smooth. Dip the chilled truffles in the almond bark and remove using a fork. Tap off any excess chocolate off by gently hitting the hand holding the fork. Push the truffle off the fork using a skewer. Let the chocolate set up.
TIP: Twist the skewer as you remove it from the truffle to help smooth the chocolate back over top of the indentation made.
Step 5 - Melt the vanilla almond bark in 30-second intervals and stir after each interval until smooth. Chop up the peppermint crunch baking chips small enough to easily pipe. Stir the peppermint pieces into the almond bark. Pour into a storage bag and cut a hole large enough to pipe the peppermint pieces out of it. Pipe the almond bark back and forth on top of the truffles.
Storing and Freezing Peppermint Oreo Truffles
To store these tasty little peppermint cookie balls, add them to an airtight container and store them in the refrigerator. They will last about 2 weeks when stored properly.
I like to eat them while the chocolate shell is still crunchy, but you can set them out at room temperature for 10 to 15 minutes to soften.
To freeze these peppermint cookie balls, pop them in a freezer container or freezer bag and store them in the freezer for up to 2 months. Thaw them overnight in the refrigerator.
Frequently Asked Questions
Yes! You can use the mint Oreos which are always available or peppermint bark Oreos which are limited edition. You will probably want to leave out the peppermint extract otherwise your truffles will be too strong.
Yep! Use the same measurements for the emulsion as you would the extract.
Yes, but it's going to take a much longer time for them to set up. Melted chocolate chips can also be much thicker and harder to work with so keep that in mind as well.
To use chocolate chips, place 2 cups of chips in a double boiler with 1 tablespoon of refined coconut oil or vegetable oil. Heat until the chocolate chips are completely melted.
More Truffles to Whip Up!
- German Chocolate Truffles
- Toasted Marshmallow Mocha Truffles
- Strawberry Shortcake Truffles
- Coffee Truffles
Peppermint Oreo Truffles
- 36 Oreos
- 8 ounces cream cheese room temperature
- ½ teaspoon peppermint extract
- 12 ounces chocolate almond bark chopped
- ⅓ cup white almond bark chopped
- ½ tablespoon peppermint crunch baking chips finely chopped
- Line a baking sheet with parchment paper/wax paper. Set aside.
- Add the cookies to a food processor and pulse until finely crumbed.
- Add the cream cheese and peppermint extract. Continue to pulse until a cookie ball forms.
- Scoop the truffles with a 1 ½ tablespoon cookie scoop and roll into balls. Place them on the parchment paper/wax paper lined baking sheet.
- Once all of the truffles are rolled into balls, pop into the freezer to firm up for 10 minutes.
- While the truffles are firming up, melt the chocolate almond bark.
- While the truffles are firming up, place the almond bark into a shallow microwave-safe bowl.
- Microwave the almond bark in 30-second intervals and stir after each interval. Repeat until the almond bark is completely melted and smooth.
- Dip the Oreo balls in the chocolate almond bark using a fork. Working quickly, tap off any excess chocolate by gently tapping the wrist holding the fork.
- Using a skewer, gently push the bottom of the truffle off the fork and back onto the piece of parchment paper/wax paper. Twirl the skewer between your thumb and index finger as you're removing it from the chocolate coating on the truffle to blend the line where the skewer was pushed into the chocolate.
- Let the chocolate almond bark firm up.
- Add the white chocolate into a small microwave-safe bowl. Microwave in 30-second intervals and stir after each interval. Repeat until the white chocolate is melted.
- Stir in the chopped pieces of peppermint crunch.
- Add the white chocolate into a sandwich bag and cut a hole into one of the corners of the bag. If the bits of peppermint keep getting stuck in the hole, cut the hole slightly bigger.
- Pipe the white chocolate on the top of each oreo truffle. Let the peppermint white chocolate harden.
- Store in an airtight container in the fridge.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
I first posted this mint oreo truffle recipe as a contributor for YellowBlissRoad.com