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Oreo Cookie Balls Recipe: Peppermint Oreo Truffles

Course Dessert
Prep Time 1 hour
Total Time 1 hour
Servings 35 -50 balls
Author Kate

Ingredients

  • 1 15.25 oz. package of Oreo Cookies
  • 8 oz. Cream Cheese softened to room temperature
  • 1/2 cup + 2 Tablespoons crushed peppermint candies or candy canes
  • ½ tsp. Peppermint extract
  • 16 oz. white chocolate chips or white almond bark, whichever you prefer

Instructions

  1. Process the Oreos (entire cookie including filling) in a food processor or blender. Pulse until crumbs are formed.
  2. Using a hand-held or stand mixer fitted with a paddle attachment, beat the Oreo crumbs, ½ cup of crushed peppermint candies, peppermint extract and cream cheese until combined. The mixture will be thick and sticky.
  3. Using your hands, roll into 30-35 balls (or 50-55 small size balls). Place balls on a parchment paper lined backing sheet or a silicone mat-lined baking sheet. Freeze the truffles for at least 30 minutes. If they are not cold and solid, the melted chocolate will not coat the balls properly.
  4. Melt the white chocolate in a bowl as directed on packaging. Working with one truffle at a time, completely coat the outside of each ball, tapping your candy fork on the side of the bowl to get rid of excess chocolate. To do this, simply drop a truffle into the chocolate, swirl it around with a fork and then pick it up using the bottom of the fork (and then tap, tap, tap). Tap the fork on the edge of the bowl to allow the excess coating to drip off, and place on lined baking sheet.
  5. Sprinkle the reserved 2 tablespoons of crushed peppermint candies onto the tops of each truffle for a little extra crunch.
  6. Refrigerate the truffles for at least 10 minutes so the chocolate sets. Truffles must always be chilled and will stay fresh for up to 5 days in the refrigerator. I usually freeze mine ahead and get them out for cookie platters or when we're expecting holiday guests.. if they last that long.