Peppermint Oreo Truffles
These no bake peppermint Oreo truffles are easy to make and have the perfect flavor and texture. Rather than just mix cream cheese together with cookie crumbs, you’ll make a creamy chocolate mixture first! It makes all the difference.
Which Oreos to use?
A lot or recipes I looked at called for regular stuffed, to the point of explicitly warning you against using double stuffed. But the red filled Christmas Oreos are actually double stuffed, and there was no way I WASN’T using those.
Since there was more crème to account for, I tweaked the cream cheese mixture until it was the perfect consistency.
Cream cheese
In an attempt to pack as much flavor into these peppermint Oreo truffles as possible, I added a few extras to the cream cheese to make a chocolate filling type mixture, rather than just using it plain. Along with the usual powdered sugar, there’s a good amount of cocoa powder and just a pinch of salt to keep things balanced.
Peppermint
I used nearly an entire teaspoon of peppermint extract. It seems like a lot for the amount of cream cheese being used, I know. But the peppermint needs to be prominent enough to stand out from the tang of the cream cheese. We’re adding 2 parts chocolate with the cocoa powder and cookie crumbs, so the amount of peppermint is just right to shine through the other things going on here.
Be sure to use peppermint, not mint. The difference is more drastic than you think! I used mint extract in a smaller test batch of these, and I’m not kidding when I say they tasted like toothpaste. I mean, if that’s what you’re after, then go for it.
Chocolate coating
These peppermint Oreo truffles could honestly be coated in any kind of chocolate, but dark chocolate was the best out of all the kinds I tried. White chocolate was a close second, but the dark just went with the peppermint a lot better.
Chop your dark chocolate into uniform chunks (try your best) and microwave them in 30 second intervals. Be sure to stir in between each one to distribute the heat, or you’ll burn the chocolate.
You don’t need any of those special dipping tools, just a fork to hold each truffle while you dunk them. I just drop each truffle into the chocolate and gently swirl it around with my fork until it’s completely coated. Carefully lift it out and keep it on the fork to tap the excess chocolate away.
Storage
After these peppermint Oreo truffles have set up, you should store them in the fridge because of the cream cheese in the filling. However, they are safe to eat at room temperature, too.
Print
Peppermint Oreo Truffles
- Prep Time: 5 minutes
- Chilling Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 32 truffles 1x
- Category: Dessert, Bite Size
- Method: No Bake
- Cuisine: American
Description
These truffles have the perfect amount of peppermint and are easy to make!
Ingredients
- 30 Double Stuf Oreos, left whole (the seasonal red cookies have the same amount of creme as the DS.)
- 4 oz cream cheese, room temperature
- 1 cup powdered sugar
- 1/4 cup cocoa powder
- 1/8 tsp salt (pinch)
- 3/4 tsp peppermint extract (don’t use mint, it will affect the taste of the truffles.)
- 12 oz dark chocolate, chopped
- sprinkles (optional, for garnish)
Instructions
- Add the Oreo cookies to a food processor and pulse until finely ground. Just keep them in the food processor bowl for now, while you make the cream cheese mixture. Line a baking sheet with parchment paper.
- Beat the softened cream cheese for a minute on medium high speed. Since this is such a small amount of cream cheese, I just use my hand mixer.
- After a minute, the cream cheese should be nice and smooth. Add the powdered sugar, cocoa powder, salt and peppermint extract. Beat on low speed until all of the sugar and cocoa has been worked in, and it’s powdery anymore. Increase the speed to medium high and beat for 2 minutes.
- After 2 minutes, the cream cheese mixture should be smooth and creamy. Add the Oreo crumbs and mix on low speed until everything is evenly combined and moistened. The mixture should pack well but not stick to your hands.
- Use a small cookie scoop (1 TB) to portion the mixture out into balls. Gently roll them between your palms to smooth them out, and set them onto the parchment lined baking sheet. Try not to apply too much pressure, as these truffles can break apart more easily than a cake pop would.
- Refrigerate the smoothed truffles for 30 minutes.
- Add the chopped dark chocolate to a heatproof bowl and microwave for 40 seconds on full power. Stir well and microwave for 30 more seconds. Stir again and continue to microwave in 10-15 second intervals until the chocolate is completely melted and smooth.
- Coat each truffle in the dark chocolate and set them back on the lined baking sheet to set up. Before the chocolate hardens, sprinkle each truffle with any desired sprinkles or toppings. I love using crushed candy canes!
- You can refrigerate the finished truffles to make them set up faster, or leave them at room temperature for a few hours. Store any leftover truffles in the refrigerator, since there’s cream cheese in the filling.
Nutrition
- Serving Size: 1 truffle
- Calories: 142
- Sugar: 12.3 g
- Sodium: 65.1 mg
- Fat: 7.5 g
- Saturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 17.9 g
- Fiber: 1.4 g
- Protein: 1.6 g
- Cholesterol: 4.2 mg
