Easy Peppermint Oreo Truffles Recipe
These peppermint Oreo truffles begin with crushed Oreos, cream cheese, peppermint extract, and espresso powder. Each chilled ball is dipped in melted chocolate and finished with crushed candy canes while the coating is still wet.
The finished candies look like something from a chocolate shop, yet the method stays within reach of any home cook. They are attractive enough to give as a gift and sturdy enough to travel in a holiday tin.
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- Easy Peppermint Oreo Truffles Recipe
- Peppermint Oreo Truffle Recipe
- Ingredients for Peppermint Oreo Truffles:
- How to Make Peppermint Oreo Truffles
- How to Store Oreo Truffles
- FAQs
- What is the best cream cheese to use for Oreo truffles?
- How do you get a smooth chocolate coating on truffles?
- Can you use Double Stuf Oreos for peppermint truffles?
- How long do peppermint Oreo truffles last in the fridge?
- Easy Peppermint Oreo Truffles
- Ingredients
- Instructions
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Peppermint Oreo Truffle Recipe
A peppermint Oreo truffle looks far more complicated than it really is. Crushed chocolate sandwich cookies are blended with cream cheese until the mixture turns into a soft, scoopable dough. That dough is rolled into balls, chilled, and dunked in melted chocolate.
Crushed candy canes go on top while the chocolate is still wet, so the red and white flecks stick without any extra fuss.
Food bloggers have shared versions of this idea for years, and one taste explains why. During the holidays I usually make two batches, one tin for a cookie swap and one for the kitchen counter, because they disappear quickly.
The process is forgiving enough that my nieces handle the rolling and sprinkling while I take care of the chocolate. There is no candy thermometer, no marble slab, and no tempering setup involved.
Peppermint is what gives these truffles their seasonal character. A teaspoon of peppermint extract goes into the filling, and the crushed candy canes on top reinforce the flavor while adding a cool crunch against the creamy center. If you prefer a gentler mint note, use a little less extract and taste the filling before you roll it.
Texture is a big part of the appeal. The center stays creamy and dense, the chocolate shell snaps when you bite through it, and the candy cane pieces add a cool, crunchy finish. That contrast is what turns a simple three step project into something people reach for twice.
One practical note before you start. The filling contains cream cheese, so these truffles belong in the refrigerator. Clear a shelf before you begin, and keep the finished candies cold until you are ready to serve them.
Keep the crushed candy canes within arm’s reach. The topping has to go on while the chocolate is still wet, so there is no time to search for them once dipping starts.
Ingredients for Peppermint Oreo Truffles:
The recipe makes 2 dozen truffles, and the shopping list is short enough to fit on one index card. Every amount below comes from the recipe card, along with a few notes that make the trip to the store easier.
| Ingredient | Amount | Notes |
|---|---|---|
| Oreo cookies | 39 cookies, one standard package | Do not remove the cream center |
| Full fat cream cheese | 8 ounces | Bring it to room temperature |
| Peppermint extract | 1 teaspoon | Use less for a milder flavor |
| Espresso powder | 1 and 1/2 teaspoons | Deepens the chocolate flavor |
| Semi sweet chocolate | 8 ounces, roughly chopped | For the coating |
| Coconut oil or canola oil | 2 teaspoons | Helps the coating set shiny |
| Crushed candy canes | As needed for sprinkling | Add them while the chocolate is wet |
Start with 39 Oreo cookies, which is one standard package. Do not scrape out the cream center. That filling helps the crumbs bind with the cream cheese, and removing it leaves you with a dry mixture that refuses to hold together.
Peppermint Bark Oreos are a fun swap if you spot them in the store, and they push the mint flavor even further.
Use an 8 ounce brick of full fat cream cheese, and let it sit at room temperature before you begin. Cold cream cheese stays lumpy in the food processor, and those lumps never fully disappear once the truffles are rolled.
Take it out of the refrigerator about an hour ahead, or soften it in short bursts in the microwave if you are short on time.
One teaspoon of peppermint extract gives the filling a clean, bright mint flavor. Peppermint extract is potent, so measure it over the bowl rather than guessing. For a milder result, use a little less. A single small bottle lasts through several holiday seasons.
One and a half teaspoons of espresso powder go into the filling. It will not make the truffles taste like coffee. Instead it deepens the chocolate flavor and gives the finished candy a richer, more grown up edge.
For the coating, the recipe card calls for 8 ounces of semi sweet chocolate, roughly chopped. Chocolate bars melt more evenly than chips, which are designed to hold their shape in cookies. Dark, milk, or white chocolate can also work if you want a different finish, though semi sweet balances the sweet filling best.
Two teaspoons of coconut oil or canola oil go into the melted chocolate. The oil keeps the coating glossy and helps it set into a firm shell instead of a soft, streaky one. If you use melting wafers made for candy making, you can skip the oil, because those products are already blended to set up firm.
Finally, you need crushed candy canes for the top. Unwrap them and crush them inside a sealed bag with a rolling pin, or pulse them briefly in the food processor. Aim for small pieces. Fine dust disappears into the chocolate, and large shards slide right off.
One quick shopping note. Buy the cookies and the chocolate the same week you plan to make the truffles, and double check the peppermint extract bottle before you leave the store, since it is easy to mistake for vanilla.
How to Make Peppermint Oreo Truffles
The recipe yields 2 dozen truffles. Expect about 15 minutes of prep, roughly 5 minutes at the microwave, and 1 hour 20 minutes of inactive time while the balls chill, for a total of about 1 hour 40 minutes.
- Line a large baking sheet with parchment paper or a non stick baking mat and set it aside.
- Place the Oreo cookies in a blender or a food processor and pulse until they are finely ground. Add the cream cheese, peppermint extract, and espresso powder, then pulse until the mixture is completely smooth.
- Scoop the mixture into 1 inch balls. A cookie scoop really helps here. Place the balls on the prepared pan and transfer the sheet to the freezer. Freeze for at least 1 hour and up to 24 hours, covered.
- Combine the chopped chocolate and oil in a medium microwave safe bowl. Microwave on low heat in 30 second increments, stirring between each one, until the chocolate is completely melted and can be whisked smooth. Keep an eye on it, because chocolate burns easily.
- Dunk each chilled truffle into the melted chocolate and use a fork to move it around so it is evenly coated. Lift it out with the fork and let the excess chocolate drip back into the bowl. Place it back on the baking sheet and immediately sprinkle with crushed candy canes. Repeat with all of the remaining truffles.
- Refrigerate until the coating is set before serving.
Two details make the dipping step smoother. First, keep the uncoated balls in the freezer and pull out only a few at a time, since warm filling is hard to handle. Second, have the crushed candy canes ready in a small bowl before the first truffle goes into the chocolate. The topping has to land while the coating is wet.
If the filling feels too soft to roll, chill it for 15 minutes and try again. You can also roll the balls with slightly damp hands to keep the mixture from sticking. Once the chocolate sets, the truffles are ready to serve straight from the refrigerator.
If the chocolate thickens while you work, return the bowl to the microwave for 10 seconds and stir again. A thin coating looks neater than a heavy one, so let the excess drip well before you set the truffle down on the pan.
How to Store Oreo Truffles
Because the filling is built on cream cheese, these truffles are a refrigerator dessert. Keep them chilled until you are ready to serve. They can sit at room temperature for about an hour, which is plenty of time on a dessert table, but they should go back into the cold afterward.
They are also make ahead friendly, which is one of the best things about them during a busy holiday season.
Layer them in an airtight container with parchment between the layers so the chocolate does not stick, and keep the container in the refrigerator for up to 2 weeks.
For longer storage, place them in an airtight freezer safe container and freeze for up to 2 months. Thaw them in the refrigerator rather than on the counter, so the chocolate does not sweat or bloom.
If you plan to give them as gifts, chill them thoroughly first and pack them in a box that will stay cool on the way. A small note on the label reminding the recipient to refrigerate is a thoughtful touch.
They also hold up well on a cookie platter alongside other holiday sweets, as long as the platter does not sit out for hours.
Serve them cold, straight from the refrigerator, and set out only what you expect to eat in one sitting. A small dish with a few truffles looks generous without leaving a tray of cream cheese filled candy warming on the counter.
Room temperature is fine for about an hour. After that, the cream cheese filling is better off back in the refrigerator.
FAQs
What is the best cream cheese to use for Oreo truffles?
Full-fat block cream cheese, such as Philadelphia brand, works best for Oreo truffles. It must be brought to room temperature before mixing to ensure a smooth, uniform dough. Low-fat or whipped varieties contain more water and air, which can make the mixture too soft to roll.
How do you get a smooth chocolate coating on truffles?
To get a smooth chocolate coating, use high-quality chopped chocolate bars or melting wafers instead of chocolate chips. Adding 2 teaspoons of coconut oil or canola oil to 8 ounces of melted chocolate helps create a shiny, snappy shell. Ensure the truffle balls are frozen solid before dipping so they do not soften in the warm chocolate.
Can you use Double Stuf Oreos for peppermint truffles?
Yes, you can use Double Stuf Oreos, but it will change the texture and sweetness of the truffles. The extra cream filling makes the mixture softer and sweeter, so you may need to adjust the amount of cream cheese or chill the mixture longer before rolling. The standard recipe uses 39 regular Oreo cookies with the cream center intact.
How long do peppermint Oreo truffles last in the fridge?
Peppermint Oreo truffles can be stored in an airtight container in the refrigerator for up to 2 weeks. Because they contain cream cheese, they must be kept refrigerated and can only sit at room temperature for about an hour. They are also freezer-friendly for up to 2 months when stored in a freezer-safe container.
Easy Peppermint Oreo Truffles
Easy Peppermint Oreo Truffles Recipe These peppermint Oreo truffles begin with crushed Oreos, cream cheese, peppermint extract, and espresso powder. Each chilled ball is dipped in melted chocolate and finished with crushed candy canes while the coating is still wet.
- Total Time: 100 min
- Yield: 2 dozen truffles 1x
Ingredients
39 cookies Oreo cookies (don’t remove the cream center!)
8 ounce full-fat cream cheese, at room temperature, at room temperature
1 teaspoon peppermint extract (use less for a milder peppermint flavor)
1 and 1/2 teaspoons espresso powder
8 ounces semi-sweet chocolate, roughly chopped, roughly chopped
2 teaspoons coconut oil or canola oil
Instructions
1-Line a large baking sheet with parchment: Line a large baking sheet with parchment paper or a non-stick baking mat and set aside.
2-Place the Oreo cookies in the body: Place the Oreo cookies in the body of a blender OR in the body of a food processor and pulse until the cookies are finely ground. Add in the cream cheese, peppermint extract, and espresso powder and pulse until the mixture is completely smooth.
3-Scoop the mixture into 1″ balls (using: Scoop the mixture into 1″ balls (using a cookie scoop really helps here). Place the cookie balls on the prepared pan and transfer the sheet to the freezer. Freeze for at least 1 hour and up to 24 hours (covered). Once the truffles have sufficiently chilled, make the chocolate coating!
4-Combine the chopped chocolate and oil in: Combine the chopped chocolate and oil in a medium-sized microwave-safe bowl. Microwave on low-heat, in 30 second increments, stirring in between each, until chocolate is completely melted and can be whisked smooth. Be sure to keep an eye here since burning chocolate is easy to do!
5-Quickly dunk each truffle into the melted: Quickly dunk each truffle into the melted chocolate and use a fork to move it around so it’s evenly coated. Use a fork to remove, allowing any excess chocolate to drip back in the bowl. Place back on the prepared baking sheet and immediately sprinkle with the crushed candy canes. Repeat with all of the remaining truffles.
6-Refrigerate until set before serving: Refrigerate until set before serving. Store the truffles in an airtight container, in the fridge, for up to 2 weeks.
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- Cook Time: 5 min
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