These easy Peppermint Oreo Truffles are made with Oreo cookies, cream cheese, and peppermint extract. They’re a simple, festive treat perfect for the holidays.
Peppermint is a classic holiday flavor that brightens many desserts. These truffles are easy to make and pair well with other peppermint sweets.
Ingredients for Peppermint Cookie Truffles
- Oreo Cookies – Regular Oreos work well, though Chocolate or Golden Oreos are fine alternatives. If you use Mint Oreos or Peppermint Bark Oreos, omit or reduce the peppermint extract to avoid an overly strong mint flavor.
- Cream Cheese – Use room-temperature cream cheese so it blends smoothly with the cookie crumbs.
- Peppermint Extract – You can substitute mint extract or another extract if desired; adjust the amount to taste.
- Chocolate and White Almond Bark – Use chocolate almond bark for coating and white almond bark for drizzling and decorating.
- Peppermint Crunch Baking Chips – Finely chopped, these add a crunchy peppermint accent when mixed into the white almond bark.
Tools you’ll need
- Food processor
- 1 1/2 tablespoon cookie scoop
- Baking tray lined with parchment paper
- Microwave-safe bowls for melting almond bark
- Skewer or toothpick for removing truffles from a fork
How to Make Oreo Truffles
Step 1 – Line a baking sheet with parchment paper. Add the Oreos to a food processor and pulse until they become fine crumbs.
Step 2 – Add room-temperature cream cheese and peppermint extract to the food processor. Pulse until the mixture comes together into a uniform dough.
Step 3 – Scoop the mixture with a 1 1/2 tablespoon cookie scoop and roll into smooth balls. Place the truffles on the prepared baking sheet and freeze for about 10 minutes, or until firm.
Step 4 – Melt the chocolate almond bark in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. Dip chilled truffles into the melted chocolate using a fork, tapping off excess chocolate by gently tapping your wrist while holding the fork. Use a skewer to push each truffle off the fork and back onto the parchment. Twirl the skewer as you remove it to smooth the chocolate over the small hole.
Step 5 – Melt the white almond bark in 30-second intervals until smooth. Stir in the finely chopped peppermint crunch chips. Transfer the mixture to a small sandwich bag, snip one corner, and pipe a drizzle over the set chocolate-coated truffles. Allow the white chocolate to harden.
How to Store and Freeze
To store, place the truffles in an airtight container and refrigerate. Properly stored, they will keep about two weeks. For a firmer shell, serve straight from the fridge; to soften slightly, leave them at room temperature for 10–15 minutes.
To freeze, arrange truffles in a freezer container or bag and freeze for up to two months. Thaw overnight in the refrigerator before serving.
Recipe FAQs
Yes. Mint Oreos or Peppermint Bark Oreos will work, but reduce or omit the added peppermint extract so the flavor isn’t too strong.
Yes. Use the same measurement for emulsion as you would for extract.
You can, but melted chocolate chips take longer to set and can be thicker to work with. To thin and temper them slightly, melt 2 cups of chips in a double boiler with 1 tablespoon of refined coconut oil or vegetable oil, stirring until smooth.
More truffle ideas
- German Chocolate Truffles
- Toasted Marshmallow Mocha Truffles
- Strawberry Shortcake Truffles
- Baileys Coffee Truffles
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Peppermint Oreo Truffles
Ingredients
- 36 Oreos
- 8 ounces cream cheese, room temperature
- 1/2 teaspoon peppermint extract
- 12 ounces chocolate almond bark, chopped
- 1/3 cup white almond bark, chopped
- 1/2 tablespoon peppermint crunch baking chips, finely chopped
Instructions
- Line a baking sheet with parchment paper and set aside.
- Add Oreos to a food processor and pulse until finely crumbed.
- Add cream cheese and peppermint extract. Pulse until a dough forms.
- Scoop with a 1 1/2 tablespoon scoop and roll into balls. Place on the prepared baking sheet.
- Freeze the truffles for 10 minutes to firm up.
- Melt the chocolate almond bark in 30-second intervals, stirring until smooth. Dip each truffle, tap off excess, and return to the parchment. Use a skewer to remove truffles and smooth the coating.
- Melt the white almond bark, stir in chopped peppermint chips, transfer to a bag, and pipe a drizzle over each truffle. Let set.
- Store in an airtight container in the refrigerator.
Notes
Nutrition
(Nutrition facts are estimates and not guaranteed. Consult a registered dietitian for special diet advice.)
Recipe originally contributed to YellowBlissRoad.