Easy Mint Oreo Truffles
The perfect no-bake, bite-sized dessert made with just four ingredients: Mint Creme Oreos, cream cheese, melted chocolate, and crushed candy canes!
Servings 32 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.
Notes
*Oreo Cookies: You can use any Oreo cookie flavor in this recipe. If you want more of a peppermint flavor, you can use regular Oreos + 1/4 tsp peppermint extract.
Make Ahead Tips:
These mint Oreo truffles can be made ahead and stored in an airtight container in the refrigerator for up to two weeks.