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Peppermint Oreo Truffles are a fun and festive holiday treat that’s perfect for cookie trays and gift giving.
Made with cream cheese, mint Oreo cookies, and chocolate almond bark, these 3-ingredient Christmas treats have a creamy, chocolatey center with a hint of peppermint and a crisp chocolate shell.
Why I Love Peppermint Oreo Truffles
- 3-Ingredients – They’re easier than regular truffles because the filling is only 2 simple ingredients with a melted chocolate shell.
- Fun Flavors – Oreos come in so many different flavors that you could have Oreo truffles all year long.
- So Easy – A whole big batch will only take you about 30 minutes and minimal effort.
recipe walk-through
Ingredients
- Mint Oreos – While the red Peppermint Oreos are only available during Christmas, but you can substitute with the regular mint cookies with the light green filling. Those are on the shelves year-round!
- Cream Cheese – Full fat, brick-style cream cheese, softened to room temperature.
- Chocolate Almond Bark – A melting chocolate commonly used for coating fruit, pretzels, and truffles!
- Optional Toppings – Melted white chocolate, sprinkles, crushed candy canes or peppermints.
How to Make Oreo Truffles
See the recipe card below for full, detailed instructions
Crush the Oreos. Start by running the cookies through the food processor. I don’t recommend trying to smash them in a plastic bag because the cream will stick to the bag and then the crumbs will stick to the cream.
Mix the filling. Once the cookies are crushed into a crumb, add chunks of softened cream cheese into the food processor. You can also dump the crumbs into a mixing bowl and mix in the chunks of cream cheese with a hand mixer. Process the mixture until the crumbs form a ball.
Scoop the mixture into balls. Scoop the truffles with a cookie scoop so they’re all similar in size. Roll each ball between your palms until smooth and place them on a sheet pan lined with parchment paper. After all of the peppermint Oreo truffles are rolled, pop them in the freezer for about 10 minutes until firm.
Coat with melted Almond Bark. Microwave the almond bark while the truffles are freezing. Dip the firm truffles into the almond bark using a fork and push them off the fork with a skewer onto the wax paper. Using these tools will help the chocolate form all the way around the truffle without leaving holes behind. Let them harden before moving them.
Top with garnishes. If you like, top the truffles with a white chocolate drizzle, sprinkles, or crushed candy canes.
Storage Tips
How to Store
Store truffles in an airtight container in the fridge. They will stay fresh about 2 weeks. Although they may only last a day or two because no one can keep their hands off of them.
To freeze, place them in an airtight container or freezer bag and freeze for up to 2 months.
More Christmas Treats to Share
- Peppermint Patty Brownies
- Peppermint Fudge
- No Bake Peppermint Cheesecake
- Red Velvet Cookies
- Sugar Cookie Dough Dip
- Peanut Butter Balls
Peppermint Oreo Truffles
Ingredients
- 36 Peppermint or mint Oreos
- 8 ounces Cream cheese softened
- 12 ounces Chocolate almond bark chopped
- 1/3 cup Peppermint or white chocolate candy melts
Instructions
- Add the cookies into a food processor and pulse until finely crushed.Â
- Add in the cream cheese and continue to pulse until a large cookie ball forms.Â
- Scoop the truffles with a 1 ½ tablespoon cookie scoop and roll between palms until a ball forms. Place onto a baking sheet lined with wax paper.
- Once all the Oreo truffles are on the wax paper, place into the freezer to firm up for 10 minutes.Â
- While the truffles are firming up, melt the almond bark.
- Place the almond bark into a microwave-safe bowl. Make sure it’s shallow enough to easily get a fork in and out of. Microwave the almond bark in 30-second increments and stir after each increment. Repeat until the almond bark is completely melted and smooth.
- Dip the firm Oreo truffles in the chocolate almond bark using a fork. Tap off any excess chocolate.
- Using a skewer, gently push the bottom of the truffle off the fork onto a piece of wax paper. Let the chocolate almond bark firm up.
- Add the peppermint candy melts into a small microwave-safe bowl. Microwave in 30-second increments and stir after each increment. Repeat until the peppermint white chocolate is melted.Â
- Add the peppermint white chocolate into a sandwich bag and cut a small hole into one of the corners of the bags. If the bits of peppermint keep getting stuck in the hole, cut the hole slightly bigger.
- Pipe the white chocolate on the top of each peppermint oreo truffle. Let the peppermint white chocolate harden.Â
- Store in an airtight container in the fridge.Â
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I have Ghirardelli’s candy mKing &dipping bar…do I have to use almond bark?
Hi Mary, I haven’t used what you’re describing, so I don’t know how well it will work. I can promise it works with the almond bark, and it will probably work with the candy melts, too.
YUM! These truffles look so delicious! I love the combination of Oreos and peppermint!
Thank you Natalie!