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Peppermint Oreo Truffles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 82 reviews
  • Author: Emily
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 36 truffles 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

Delight in these festive Peppermint Oreo Truffles, a luscious no-bake treat combining crushed Oreo cookies and creamy cream cheese, infused with peppermint extract and coated in rich semisweet chocolate. Finished with a sprinkle of crushed candy canes, these truffles offer a perfect blend of minty freshness and chocolaty indulgence, ideal for holiday gatherings or as a sweet gift.

Ingredients

Scale

Base

  • 39 (441 grams) regular Oreo cookies, with filling intact
  • 8 ounces (227 grams) cream cheese, at room temperature
  • 3/4 teaspoon peppermint extract

Coating

  • 16 ounces (454 grams) semisweet chocolate, finely chopped
  • 1 tablespoon coconut oil or vegetable oil
  • 2 regular-size candy canes, finely crushed

Instructions

  1. Prepare Oreo Mixture: Place the Oreo cookies into a food processor and pulse until finely ground. Add the cream cheese and peppermint extract, then pulse again until the mixture is smooth and well combined, forming a consistent dough.
  2. Shape Truffles: Line a rimmed baking sheet with parchment paper. Using a 1-Tablespoon spring-loaded cookie scoop, scoop out the mixture and form into evenly sized balls. Place the balls on the prepared sheet.
  3. Chill Truffles: Transfer the cookie balls to the freezer and chill for at least 1 hour or up to 1 day, allowing them to firm up for easier dipping.
  4. Melt Chocolate Coating: In a medium microwave-safe bowl, combine the chopped semisweet chocolate and coconut or vegetable oil. Microwave in 30-second intervals, stirring between each, until melted and smooth, taking care not to overheat.
  5. Dip Truffles: Using a fork, dip each chilled Oreo ball into the melted chocolate, ensuring an even coating. Gently tap off excess chocolate and place the coated truffle back onto the parchment-lined baking sheet. Immediately sprinkle with the crushed candy canes while the chocolate is still wet. Repeat with all truffles, reheating chocolate as needed to keep it fluid.
  6. Set and Store: Refrigerate the coated truffles until the chocolate has fully set. Store the finished truffles in an airtight container in the refrigerator for up to 15 days.

Notes

  • For added peppermint flavor and a crunchy texture, you can mix some crushed candy canes into the Oreo and cream cheese mixture before shaping the truffles.
  • Ensure the cream cheese is at room temperature for smooth mixing.
  • Do not overheat the chocolate during melting to avoid seizing or burning.
  • Use a spring-loaded cookie scoop for consistent truffle size and easier shaping.

Nutrition

  • Serving Size: 1 truffle (approx. 25g)
  • Calories: 110
  • Sugar: 10g
  • Sodium: 60mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 0.5g
  • Protein: 1g
  • Cholesterol: 10mg

Find it online: https://emilyquickdinners.com/peppermint-oreo-truffles-recipe/