Description

These Peppermint Oreo Truffles are a festive no-bake treat perfect for the holiday season. Made with crushed Oreos, cream cheese, and a hint of peppermint, they’re dipped in rich white chocolate and topped with crushed candy canes for the ultimate minty crunch. They’re easy to make, irresistibly delicious, and great for gifting or adding to your dessert table.

Ingredients

Units Scale

36 Oreo cookies (about 1 standard package)
8 oz (1 block) cream cheese, softened
1 tsp peppermint extract
12 oz white chocolate chips or white candy melts
1/2 cup crushed candy canes (for topping)

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Instructions

Prepare the Oreos: Place the Oreos in a food processor and pulse until they form fine crumbs. Reserve 1–2 tablespoons of crumbs if you’d like to use them for garnish.
Make the Truffle Mixture: Add the softened cream cheese and peppermint extract to the food processor. Blend until fully combined into a thick, smooth dough.
Form the Truffles: Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Freeze for 20–30 minutes, or until firm.
Coat in Chocolate: Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Using a fork, dip each truffle into the melted chocolate, letting the excess drip off.
Add Toppings: Place the coated truffles back on the baking sheet. Immediately sprinkle with crushed candy canes (and reserved Oreo crumbs, if using) before the chocolate sets.
Set and Serve: Refrigerate the truffles for at least 15 minutes, or until the chocolate is fully hardened. Serve chilled or at room temperature.

Notes

Use double-stuffed Oreos for extra creaminess.
You can substitute dark or milk chocolate if you prefer a richer flavor.
Store truffles in an airtight container in the fridge for up to 2 weeks or freeze for longer storage.