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Peppermint Oreo Truffles

Peppermint Oreo truffles are made with finely crushed cookies, cream cheese, and peppermint extract, then dipped in smooth white chocolate. Crushed candy canes add a festive, crunchy finish to each chilled bite.
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Prep Time 20 minutes
chilling 45 minutes
Total Time 1 hour 5 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

For the truffles
  • 1 package (14.3 oz) Oreo cookies finely crushed
  • 1 block (8 oz) cream cheese softened
  • 0.25 tsp peppermint extract
For the coating and topping
  • 1 package (16 oz) white chocolate melting wafers
  • 2 peppermint candy canes finely crushed

Equipment

  • 1 food processor
  • 1 rimmed baking sheet
  • 1 deep microwave-safe bowl

Method
 

Make the truffles
  1. Line a rimmed baking sheet with parchment paper.
  2. Pulse the Oreo cookies in a food processor until finely crushed.
  3. Add the cream cheese and peppermint extract and process until evenly combined.
  4. Scoop the mixture into 24 portions, roll each into a ball, and arrange them on the prepared baking sheet.
  5. Refrigerate the balls for 30 minutes, until firm.
Coat and finish the truffles
  1. Melt the white chocolate wafers in a deep microwave-safe bowl at 50% power in 30-second intervals, stirring between intervals, until smooth.
  2. Dip each chilled ball in the melted chocolate, let the excess drip off, and return it to the baking sheet.
  3. Immediately sprinkle with crushed candy cane.
  4. Refrigerate the truffles for 15 minutes, until the coating is set.

Notes

For neater dipping, make sure the truffle balls are firm before coating. Store in an airtight container in the refrigerator for up to 5 days; freezer storage is suitable for up to 2 months.