36 Oreo cookies (regular or mint-flavored, about one standard package)
8 oz cream cheese, softened
1 tsp peppermint extract (adjust to taste)
16 oz semi-sweet or dark chocolate (chocolate chips or melting wafers)
1/2 tsp vegetable oil (optional, for smoother chocolate coating)
1/4 cup green candy melts (optional, for drizzle)
Crushed peppermint candies or sprinkles (optional, for decoration)
Equipment
Food processor or large resealable bag and rolling pin
Mixing bowl
Spatula
Baking sheet lined with parchment paper
Microwave-safe bowl or double boiler
Fork or dipping tool
Piping bag or resealable bag (for drizzle)
Instructions
Prepare the Oreo Crumbs:
Place the Oreo cookies in a food processor and pulse until finely ground into crumbs. Alternatively, place the cookies in a resealable bag and crush them with a rolling pin until fine.
Ensure no large chunks remain, as this affects the truffle texture.
Mix the Filling:
In a large mixing bowl, combine the Oreo crumbs, softened cream cheese, and peppermint extract.
Mix with a spatula or your hands until a smooth, cohesive dough forms. The mixture should be thick and slightly sticky.
Shape the Truffles:
Scoop out tablespoon-sized portions of the mixture (a cookie scoop works well for uniformity).
Roll each portion into a smooth ball between your palms.
Place the balls on a parchment-lined baking sheet.
Refrigerate the balls for 30 minutes to firm up, making them easier to dip.
Melt the Chocolate:
In a microwave-safe bowl, melt the semi-sweet or dark chocolate in 30-second intervals, stirring after each, until smooth. Add vegetable oil if needed for a thinner consistency.
Alternatively, use a double boiler for more controlled melting.
Dip the Truffles:
Using a fork or dipping tool, dip each chilled truffle into the melted chocolate, ensuring it’s fully coated.
Tap gently to remove excess chocolate, then place the truffle back on the parchment-lined baking sheet.
Work in batches to prevent the truffles from softening too much.
Decorate (Optional):
Melt green candy melts in a microwave-safe bowl using the same method as the chocolate.
Transfer to a piping bag or resealable bag with a small corner snipped off.
Drizzle over the truffles for a minty aesthetic.
Sprinkle crushed peppermint candies or green sprinkles on top before the chocolate sets.
Chill and Serve:
Refrigerate the truffles for 15–20 minutes to set the chocolate coating.
Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 2 weeks.
Yield
Approximately 36 truffles, depending on size.
Tips
Peppermint Intensity: Adjust the peppermint extract to taste. Start with 1/2 tsp and add more if desired, as brands vary in strength.
Chocolate Coating: Use high-quality chocolate for better flavor and smoother coating. Melting wafers are beginner-friendly.
Storage: Freeze truffles in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
Customization: Experiment with different Oreo flavors (e.g., golden, chocolate creme) or coatings (e.g., white chocolate).
