I love making these easy Oreo truffles for my holiday cookie boxes and as I was shopping for ingredients to make them this year I had a thought as I stood in the Oreo aisle. Instead of using regular Oreo cookies, what if I tried the mint Oreos to create a new festive flavor? I went with my impulse and I’m so glad I did! They’re so fun to make, have the perfect balance of mint chocolate flavor, and are absolutely irresistible. They will be a hit at your next holiday event!
These mint Oreo truffles are so easy to make last minute or make ahead for an upcoming gathering. You essentially use a food processor to grind the mint Oreos into fine crumbs (filling and all), then mix it together with some cream cheese and form the mixture into balls. After a quick trip to the freezer, you’ll coat the balls with melting chocolates and decorate however you want!
What Kind of Chocolate Can I Use for Coating?
I love using Ghirardelli Melting Wafers. I used a combination of the dark chocolate and the white chocolate melting wafers for these mint Oreo truffles. Both are absolutely delicious choices and so easy to work with!
Alternatively you could melt a few bars of baking chocolate to dip the truffles in. The only things I don’t recommend are Candy Melts (they don’t taste great) and chocolate chips (too many stabilizers in them so the texture doesn’t end up right).
Tips for Oreo Truffle Success
Even though this recipe is easy and only requires three ingredients (four if you count the garnish on top), there are a few keys to success that I can’t help but mention:
- Use full-fat brick-style cream cheese. Both the low-fat kind and the spreadable kind from the tub have a lot more water content than full-fat brick-style cream cheese. That means your truffle filling won’t be as thick as it needs to be for rolling into balls and may not even hold its shape. If you want perfectly round decadent truffles, use the full-fat brick-style kind of cream cheese.
- Work quickly. When you’re dipping the balls into the melted chocolate, you’ll want to work quickly so that you can get the truffles coated before the chocolate hardens.
- Place the coated truffles onto parchment paper. I made the mistake of placing the freshly coated truffles onto a cooling rack and they got stuck to the rack once they dried, leaving an exposed portion of the truffle on the bottom. If you want the truffles to be fully coated, look nice, and be easy to handle, let them dry on a piece of parchment.
- Add the toppings when the chocolate is still wet. In order for the toppings to adhere to the truffle, you’ll need to either sprinkle them on right after coating with the chocolate or pipe on more melted chocolate to the tops (like I did) before sprinkling the toppings on.
How to Store Oreo Truffles
Like I mentioned previously, these mint Oreo truffles are so wonderful to make ahead of time. Once made, they can be stored in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to 2 months. That makes them perfect for this busy holiday season where you have a lot of gatherings on the calendar and not a whole lot of time to make something beforehand. And believe me, everyone loves these Oreo truffles. They are a constant hit everywhere I bring them!
Easy Mint Oreo Truffles
Ingredients
- 1 package (36 cookies, 530g) Mint Creme Oreo cookies*
- 8 Oz cream cheese, brick-style not the spread
- 15 Oz (426g) Ghirardelli melting wafers (dark, milk, or white chocolate)
- 2 Tbsp crushed candy cane pieces
Instructions
- Place the Mint Creme Oreo cookies into a food processor and pulse until they become fine crumbs.
- In a stand mixer fitted with the paddle attachment (a hand mixer works fine too!), beat the cream cheese on medium-high until it’s smooth and creamy, about 4 minutes. Add the Mint Creme Oreo crumbs to the cream cheese and mix on low speed until well combined, about 1 minute.
- Line a cookie sheet with wax or parchment paper. Use a small cookie scoop or Tablespoon to scoop the Oreo mixture and roll them into 1-inch balls, then place them onto the lined cookie sheet. When you’re finished forming the Oreo balls, place them into the freezer to chill for at least 15 minutes.
- Place the chocolate melting wafers into a medium microwave safe bowl and melt according to the package instructions. Remove the Oreo balls from the freezer and place them into the melted chocolate a few at a time. Use a fork to roll them around until coated, then carefully lift them out with the fork and place them back onto the lined cookie sheet. Quickly top with crushed candy cane pieces before the chocolate sets.
- Feel free to get creative with the decorating. I let some of my dark chocolate coated truffles set and then piped quick lines over the top with melted white chocolate. Once set, you can serve the truffles right away or store in an airtight container in the refrigerator for up to two weeks.
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