Mint Chocolate Oreo Truffles
This year, I have decided to shower Santa with non-traditional snacks. Some years, he doesn’t even get cookies and milk so I’m pretty sure he’ll be thrilled with my choice to include Mint Chocolate Oreo Truffles. And truth be told, if he doesn’t like them, that just means there’s more for me!
4 ingredients is all you really need to whip up these little balls of heaven. 5 ingredients if you choose to stripe them with red and white candy melts.
- 1 package Mint Creme Oreos (regular sized Oreo’s, 15.25 ounces)
- 4 ounce (1/2 package) cream cheese, softened
- 12 ounces white chocolate candy melts (reserve a handful if using optional white drizzle)
- Garnish: 3 crushed peppermint candy canes, or crushed peppermint sprinkles
- 1/2 cup candy melts (red and white)
- In a food processor, process Oreos until they resemble fine crumbs. Add the cream cheese and process until the dough comes together and forms a large ball.
- Line a baking sheet with foil, or parchment paper. Roll Oreo mixture into balls and place on the baking sheet. Freeze at least 30 minutes, or until solid. You’re going to need them solid, otherwise dipping them will create a mess!
- In a microwave safe bowl, melt white chocolate according to package directions. **reserve a bit if you will be drizzling additional white chocolate on top.
- Working with 1 truffle at a time, coat in chocolate. I use a plastic tool used for dipping, but if you don’t that, a fork will work fine. Drop the truffle in the middle of the melted chocolate. Swirl the chocolate all around it. Pick up the truffle with the fork’s prongs. Don’t pierce it. Tap the fork on the edge of the bowl to allow the excess chocolate to drip off. Place on the lined baking sheet.
- Before the coating has a chance to set, top with sprinkles. If you’re using candy melts, melt those in a plastic piping bag, in 30 second intervals, use your hands to knead and smooth out the melted candy, then snip the edge of the bag and drizzle on top. Top with the crushed peppermint.
- Place the truffles into the refrigerator to continue to set, and allow them to remain there until being served.
- * Number of truffles will depend on how large or small you roll them. I used a mini cookie scoop to make mine about 1″ or so.
The Mint Creme Oreos are really the star of the show, here. And don’t worry about the green filling. It totally disappears into the cookies. If, for some reason, your grocery store is out of the Mint Creme Oreos, you could easily substitute the golden Oreos with crushed candy canes to get a similar taste.
Now, let’s talk about cream cheese for a moment.
I’ve seen this recipe online with varying amounts of cream cheese. I’ve seen it used with an entire 8 ounce package, and I’ve made them like that before, but for us, it’s just a bit too much cream cheese texture.
I prefer halving the cream cheese and getting a bit more of the mint chocolate cookies in each bite.
As always, you decide what works for you!
The truffles will need to stay refrigerated until served, and you’ll probably want to leave Santa a little note asking him to stick what he doesn’t eat back into the fridge, but they’re good to go for several days.
As a personal preference, I prefer eating them slightly chilled. I feel like it brings out the taste better.
And did you see the No Bake Cinnamon Roll Cookies? Santa is going to love those, too!
What are you leaving out for the big guy?
