Oreo truffles are the easiest candy you can bring to a Christmas party, and the peppermint version is the prettiest. Crushed cookies and cream cheese make the center, white chocolate makes the shell, and a pinch of crushed candy cane on top makes them look like they came from a candy shop.
Why You’ll Love It
- Four ingredients.
- No oven.
- Freezer friendly for weeks.
What You Need
- 1 package (14.3 oz) chocolate sandwich cookies
- 8 oz cream cheese (softened)
- 12 oz white chocolate melting wafers
- 1/3 cup crushed candy canes
How to Make Peppermint Oreo Truffles
- Crush the cookies to fine crumbs in a food processor or a zip-top bag with a rolling pin.
- Mix the crumbs with the cream cheese until it holds together.
- Roll into 1-inch balls and freeze 20 minutes.
- Melt the white chocolate in the microwave in 30-second bursts, stirring until smooth.
- Dip each ball, let the extra drip off, set on parchment and sprinkle with crushed candy cane right away.
- Chill 15 minutes until the shell is set.
Tips
- Cold balls dip cleaner; work in small batches from the freezer.
- Add 1/4 teaspoon peppermint extract to the filling for more peppermint.
- A toothpick in each ball makes dipping easy; cover the hole with candy cane.
Serving and Storing
Keep in an airtight container in the fridge up to 10 days, or freeze for 2 months.
Frequently Asked Questions
Can I use mint Oreos?
Yes, they make the filling minty too.
Can I use dark chocolate for the shell?
Yes, dark or milk chocolate both work.
How many does it make?
About 40 truffles.
Peppermint Oreo Truffles
Crushed Oreos and cream cheese rolled into balls, dipped in white chocolate and topped with crushed candy canes. Four ingredients, no baking.
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Ingredients
- 1 package (14.3 oz) chocolate sandwich cookies
- 8 oz cream cheese softened
- 12 oz white chocolate melting wafers
- 1/3 cup crushed candy canes
Instructions
- Crush the cookies to fine crumbs in a food processor or a zip-top bag with a rolling pin.
- Mix the crumbs with the cream cheese until it holds together.
- Roll into 1-inch balls and freeze 20 minutes.
- Melt the white chocolate in the microwave in 30-second bursts, stirring until smooth.
- Dip each ball, let the extra drip off, set on parchment and sprinkle with crushed candy cane right away.
- Chill 15 minutes until the shell is set.
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