OREO COOKIE BALLS RECIPE: PEPPERMINT OREO TRUFFLES

Peppermint Oreo Truffles, or OREO cookie balls, are the PERFECT festive holiday treat.

These delicious Peppermint Oreo Truffles are the easiest no-bake cookies you’ll make this holiday season. With only 5 ingredients and about an hour of your time, including 30 minutes of freezer time, you’ll be able to make these bite-sized gems that’ll disappear from holiday dessert platters faster than you can say Merry Christmas.

WHY THIS DESSERT WORKS

• This is the ultimate make-ahead treat. These cookies taste even better the next day.
• No baking required. All you’ll need is your mixer, a microwave and your hands. That’s it.
• These no-bake cookies are so easy to make and hard to mess up.
• They’re sturdy enough to make ahead of time, bring along in cookie tins and serve at parties. They’re so pretty and cute to take along.

WHAT TO KNOW BEFORE YOU START

• Make sure that you soften your cream cheese at room temperature for at least 30 to 45 minutes before making these cookies. Do NOT heat it up in the microwave. If it isn’t softened properly, it will be extremely lumpy and won’t mix in evenly with the Oreos. This is NOT OPTIONAL.
• Make sure to chill your rolled up truffle balls in the freezer for at least 30 minutes before dipping them into the chocolate. Otherwise, the warmth of the chocolate will start to melt the truffles and bleed through to make a murky, messy, amateur-ish looking truffle instead of a cute white dipped morsel. Yikes. Trust me on this one.
• If you’ve ever tried to make any sort of cookie or bar recipe that calls for peppermint extract, you’ll know that too much of it can quickly overpower the rest of the flavors. That’s why I love this recipe. You get all of that great peppermint flavor from the crushed candy canes and only 1/2 of a teaspoon of peppermint extract. It’s perfect.
• These cookies will stay fresh for 5 days stored in the refrigerator. You can also freeze these cookies for future munching (they last months).
• You’ll make anywhere from 30 to 50 truffles depending on how large or small you make them.

White chocolate is much more temperamental than milk or dark. Keep heat low and melt it gently.

In the microwave, I would nudge it along in 30 second increments, stirring between, until smooth. If you overheat white chocolate, it can become grainy and there’s nothing you can do but start over.

As the chocolate starts to cool, it will thicken. Use a candy dipping fork or just a regular one to scrape away any excess.

This helps to avoid dropping any stray crumbs back into the chocolate, as well as helps avoid squishing the truffle while keeping its round shape.

Depending on the temperature in your kitchen, the melted chocolate may set fairly quickly, so be sure to add the crushed candy while laying each truffle on the baking sheet.

1 PACKAGE 15.25 OZ. OREO COOKIES, ORIGINAL

You can definitely use Peppermint Oreos, using the same number of cookies and cutting back on the peppermint extract by half.

However, I prefer the control that regular Oreos give me, allowing me to adjust the peppermint flavor with the candies and extract. The recipe requires regular Oreos only.

Both the Thins and the Double Stuf cookies will throw off the cookie-to-creme balance and will not properly bind together. You can use the entire cookies, and there is no need to discard the creme.

8 OZ. CREAM CHEESE, SOFTENED

Philadelphia is always mentioned, but other brands are perfectly fine. Avoid reduced-fat cream cheese because it does not firm up as nicely as full-fat cream cheese.

Also, you’ll get a much softer end-result if you use the cream cheese spread from a tub, which has a higher moisture content and additives. Use a softened brick of cream cheese.

½ CUP + 2 TABLESPOONS CRUSHED PEPPERMINT CANDIES OR CANDY CANES

This is the amount for both in the mixture and for topping. You can buy mini candy canes already crushed, but if you have to crush them yourself, place them into a large zip-top baggie, seal, and crush with a rolling pin.

A mixture of dust and chunks makes a nicer topping than just an even distribution of small speckled pieces.

½ TEASPOON PEPPERMINT EXTRACT

For this amount, I’d definitely go for the real deal – pure peppermint extract. You can find imitation extract, but it’s not as strong.

You’ll need a lot more to get the flavor. If you’re not big on minty flavors, start with ¼ teaspoon; you can always taste the filling before dipping them and add another ¼ teaspoon at that point since you’ll have no chance to correct it once they’re dipped, but you can’t remove some of the extract once it’s in.

Half a teaspoon won’t be overwhelming – just enough to know it’s minty, but not medicinal.

16 OZ. WHITE CHOCOLATE CHIPS OR WHITE ALMOND BARK

For easy, good-tasting truffles, I recommend a quality brand of white chocolate chips, such as Ghirardelli or Nestle’s, or a brand of almond bark, such as Candiquik. The bark is easier to melt and works with less fuss, plus it sets up faster, which is helpful if you’re dipping 40+ truffles.

If you’re planning on adding crushed-up candy cane on top of the truffles, I’d go with bark – you won’t really notice the difference between bark and white choc chips. But if you want that perfect truffle with the best flavor possible, go with quality white choc chips and be patient – white choc chips have a lot of great flavor, but can be difficult to work with if overheated.

HOW TO MAKE PEPPERMINT OREO TRUFFLES

STEP 1: CRUSH THE OREOS

Put all of the cookies from a full package of Oreos into a food processor and pulse them until they’re the consistency of fine, dark sand. Try to get rid of any big chunks.

Leave the filling – it’ll mix into the crumbs and help to bind it all together, along with the cream cheese.

NOTE: If you don’t have a food processor, you can crush the Oreos by putting them in a big plastic baggie and smashing them with a rolling pin. A food processor is quicker, though, and makes them more consistently crushed.

STEP 2: MIX THE TRUFFLE FILLING

Using a hand or stand mixer with the paddle attachment, combine the Oreos with the cream cheese, softened a bit so it mixes better, crushed-up peppermint candies and peppermint extract. When done, the mixture should be very thick and sticky and dark.

STEP 3: ROLL THE BALLS AND FREEZE

Line a couple of baking sheets with a silicone baking sheet or parchment paper. Roll the truffle mixture by hand into balls.

If the balls are the size of a nickel, it should make about 30-35 truffles. If you make them smaller, about the size of a dime, you’ll end up with about 50-55 truffles.

It’s ok if the truffle mixture clings to your fingers – they’ll firm up again soon. Roll them into little balls.

If it gets too soft to roll, chill the rest of the mixture for another 10 minutes. Once all of the truffle balls are made, place them back into the freezer for at least 30 minutes to firm up again.

STEP 4: MELT THE WHITE CHOCOLATE

While the truffle balls chill, chop up the white chocolate and place it in a bowl. Crush up the peppermint candies.

Melt the chocolate in 30 second intervals in the microwave, stirring in between, until smooth. It usually only takes 2-3 intervals.

Don’t leave it in too long or it’ll clump up and you can’t fix that. The consistency should be thick enough to build up on the truffles, but thin enough that it coats them easily.

If it’s a little too thick, pop it back in the microwave for 15 seconds and give it another stir.

STEP 5: DIP AND DECORATE

Once the truffle balls are nice and firm and the chocolate is at the perfect consistency, it’s time to start dipping them. Place the crushed up peppermint in a small bowl.

Dip each truffle ball in the white chocolate with a regular or a candy dipping fork. Tap the fork on the edge of the bowl to get the excess chocolate off and place them on the baking sheet.

Add crushed peppermint on top. Work quickly because white chocolate sets fast.

STEP 6: CHILL AND SET

Place the dipped and decorated truffles in the fridge to chill. Give them at least 10 minutes before devouring or place in a container in the fridge to save for later.

HELPFUL TIPS

We froze ours because freezing them makes them firm up quicker and helps keep any of the dark Oreo colors from bleeding into the white chocolate.

GET A CANDY DIPPING FORK

We HIGHLY recommend getting a candy dipping fork. They’re inexpensive and make dipping SO MUCH easier than a regular fork.

DON’T SKIP THE FREEZER STEP

I find that when truffles are not frozen, the truffles soften and lose their shape when dipped, and they get harder to maneuver in the white chocolate. Plus, any Oreo crumbles are more likely to melt into the white chocolate because of the heat of the chocolate, causing your truffles not to look so pretty.

Melted chocolate will not hold up truffles that are cold from the fridge, but freezing gives you cleaner dipped truffles. When dipping, place them back into freezer as you go and take out more as needed.

IF YOUR WHITE CHOCOLATE IS STREAKY OR GRAINY

White chocolate can be finicky – it seizes, meaning it becomes streaky/grainy and won’t re-incorporate back into a nice, smooth consistency for dipping, when overheated or introduced to any water. Unfortunately, I’ve yet to find a way to remedy seized white chocolate, and you’ll most likely need to start over.

Make sure your bowl and utensils are dry and be cautious when heating.

ADD A LITTLE COCONUT OIL TO THIN THE COATING

If your white chocolate is a little on the thick side, stir in ½-1 tsp coconut oil or vegetable shortening. This will make the coating thinner and allow for any extra to fall off the truffles easier, resulting in less of a white chocolate puddle at the bottom of the truffles on your pan.

ROLLING GETS EASIER WITH COLD HANDS

The longer you make truffles, the stickier they get, thanks to the heat of your hands. If you find it’s getting difficult to manage the truffle mixture when rolling, run your hands under cold tap water and dry off, and it will make it easier to roll them.

You can also very lightly coat your hands with cooking spray.

VARIATIONS AND SUBSTITUTIONS

USE PEPPERMINT OREOS

During the holiday season, when they are usually available in stores from November to January, you can find Peppermint Oreos at your grocery store. Use those instead of original Oreos and decrease the peppermint extract to ¼ teaspoon.

Otherwise, the mintiness can be too strong since the filling is also minty.

DARK CHOCOLATE COATING INSTEAD OF WHITE

While the white coating gives these peppermint Oreo truffles that traditional look as the red and white of the candy cane really pops against a white background, you can also coat them with melted dark or semi-sweet chocolate. The red and white of the candy cane will be more difficult to see against a dark coating but trust me…the mint and Oreo combination is amazing with dark chocolate.

Use semi-sweet chocolate chips or candy melts/bark to coat them just as described above and follow all other directions as-is.

SKIP THE PEPPERMINT FOR CLASSIC OREO BALLS

By simply leaving out the peppermint extract and crushed candy canes from the recipe you’ll be making deliciously rich and fudgy Oreo truffle balls that will be popular all year long, not just around the holidays. Follow directions as-is leaving out peppermint ingredients.

DRIZZLE INSTEAD OF FULL DIP

If you’re feeling a little short on time you can always freeze your truffle balls after rolling them and then drizzle them with melted white chocolate. Simply lay the frozen Oreo truffle balls out onto a parchment-lined baking sheet, melt white chocolate chips as described, and then drizzle the chocolate over the balls using a spoon or piping bag.

Freeze as directed and enjoy. It’s a tad easier and faster than dipping but tastes exactly the same.

STORAGE, MAKE-AHEAD, AND FREEZING

REFRIGERATOR: Store in an airtight container in the refrigerator for up to 5 days. Their flavor actually intensifies the longer they sit, so they are best after day 1.

Separate layers of truffles in storage with parchment paper so the crushed candy canes don’t stick to truffles in adjoining layers.

FREEZER: Arrange truffles in a single layer on parchment-lined baking sheet and freeze until solid. Transfer to a large zip-top freezer bag or airtight freezer-safe container and freeze up to 2 months.

Remove from freezer and allow to thaw in refrigerator for a few hours or on the counter at room temp for 20-30 minutes. Microwaving is not recommended since the outside will begin to melt before they’re thawed throughout.

MAKE-AHEAD STRATEGY

These are PERFECT to make and freeze ahead. Whip up a batch or two in November and have them in your freezer waiting for a party or potluck or as part of a cookie or sweet gift platter in December.

These little beauties will be gone in a heartbeat. Trust me on this one.

Save yourself some precious baking time later in December and freeze some in November. You’ll be so glad you did.

Undipped truffle balls will keep for up to one month. Dip them the day before serving, or even the morning of, and chill briefly to allow chocolate to set.

SERVING IDEAS

• These peppermint truffles are fabulous alongside other Christmas Cookies, such as peanut butter blossoms, snickerdoodles, and sugar cookies, on a cookie platter, but they’re pretty enough to shine on their own. Arrange on a plate, and add a few holiday-y embellishments like a sprig of fresh rosemary or a candy cane standing upright.
• Gifting? Arrange a dozen on a sheet of tissue paper and place in a pretty box. You can also package them in a cellophane treat bag tied with ribbon.
• Serving at a party? Arrange truffles on a pretty platter or in shallow bowls, perhaps on a tiered dessert stand alongside other holiday treats.
• If it’s warm where you’re keeping them, you may need to chill truffles until it’s time to eat, then serve by the trayful as needed.

Questions & Troubleshooting

Can I make these ahead?

Absolutely. The recipe is super-easy to make ahead of time (see details above).

Is there a substitute for a food processor?

If you’re anything like me during the holidays, you’re making a slew of holiday treats, and there’s little-to-no room in your already-cluttered-up kitchen for an extra bowl or plate. Skip the food processor by placing Oreos in a large zip-lock plastic bag.

Use a rolling pin to crush cookies into fine crumbles, not necessarily uniform; just try to get crumbs relatively even.

Will these truffles work with Double Stuf Oreos?

Regular Oreos work best in this recipe as the ratio of cookie-to-filling is perfect for truffle making. Double Stuf Oreos result in a moister crumb which makes it harder to form balls; balls take longer to freeze, and may not maintain their shape as well once dipped.

These truffles look incredibly sophisticated and candy-shoppy, but they’re soooo easy to make.

WHY DID MY WHITE CHOCOLATE SEIZE?

White chocolate tends to be more finicky than dark. It contains more cocoa butter which is much more heat-sensitive.

White chocolate is also more likely to seize when overheated or introduced to any kind of moisture. That’s why I recommend melting in short (30 second) increments and stirring between each one.

When melting over a double-boiler, make sure that not a single drop of water makes its way into the bowl or onto any of the utensils. Unfortunately, if your white chocolate seizes, it’s pretty much beyond help.

Start over.

CAN I USE PEPPERMINT OIL INSTEAD OF EXTRACT?

You can. However, a couple of drops of peppermint oil goes A LONG WAY so I recommend starting with just 2-3 drops, stirring, then tasting.

Too much oil could give the truffles a slightly medicinal flavor. Personally, I much prefer the simplicity of peppermint extract, as it is easier to tell how much is appropriate.

HOW DO I GET A SMOOTH, EVEN COATING WITHOUT A CANDY FORK?

Candy forks are inexpensive, but if you don’t happen to have one on hand, you can improvise using a regular (dinner) fork. Drop your truffle into the bowl of melted white chocolate.

Roll around to coat. Lift truffle out of chocolate with fork and tap the end of the fork against the side of the bowl to allow excess chocolate to drip off.

You will notice a few indentations from the tips of the prongs but they won’t be too noticeable. For really little truffles, you may find it easier to stabilize them with a toothpick while dipping.

DO THESE NEED TO STAY REFRIGERATED?

Yes, since these contain cream cheese they should be stored in the fridge. You can leave them out for an event but don’t leave them sitting on the counter overnight.

RELATED RECIPES

• Classic Oreo Truffles

If you LOVED these, you’ll want to make the original, Classic Oreo Truffles. They’re just as yummy and can be enjoyed ALL seasons.

• Christmas Sugar Cookies

If you’re looking for a classic, Easy Cutout Christmas Cookies would be the PERFECT complement to these oreo truffles on your holiday cookie platter.