Peppermint Oreo Truffles
Fun and festive easy Peppermint Oreo Truffles require no baking and just 6 ingredients. This easy recipe is perfect for holiday parties, gifting, or as a sweet treat for Christmas!
Servings 36 truffles
Ingredients
- 39 (441 grams) regular Oreo cookies, with filling intact
- 8 ounces (227 grams) cream cheese, at room temperature
- 3/4 teaspoon peppermint extract
- 16 ounces (454 grams) semisweet chocolate, finely chopped
- 1 tablespoon coconut oil or vegetable oil
- 2 regular-size candy canes, finely crushed
Instructions
- Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add the cream cheese and peppermint extract and pulse until the mixture is well combined and smooth.
- Line a rimmed baking sheet with parchment paper. Using a spring-loaded 1-Tablespoon cookie scoop, scoop the mixture into balls.
- Place the cookie balls in the freezer until well chilled, at least 1 hour or up to 1 day.
- Once the balls are chilled, combine the chopped chocolate and oil in a medium microwave-safe bowl. Microwave in 30-second bursts, stirring between bursts, until just melted and smooth. Do not overheat.
- Drop each cookie ball into melted chocolate, coating evenly. Remove with a fork, gently tapping off excess chocolate. Place back on cookie sheet and immediately sprinkle with the crushed candy canes. Repeat with the remaining balls. Reheat the chocolate as needed so it remains pourable.
- Refrigerate until set before serving. Store the truffles in an airtight container in the fridge for up to 15 days.
Notes
While I prefer a smoother texture, you can add some crushed candy canes into the Oreo cookie mixture for more peppermint taste and crunch.