Need an easy Christmas dessert? Check out these Peppermint Oreo Truffles made with cream cheese, mint Oreo cookies, and chocolate almond bark! They are a fun holiday treat that’s perfect for gift giving!
Peppermint Oreo Truffles
The first flavor I think of when I think about the holidays is peppermint. I’m sure one of the reasons is because peppermint starlight mint designs are plastered everywhere. I’m not going to complain because we’re peppermint lovers in this house!
I get so excited looking at all of the different flavors of Oreo cookies. I think I’ve tried most of them at least once. If you’re looking for the Peppermint Oreos they only seem to come out during Christmas. That’s okay though, you can substitute the peppermint for regular mint. Those are on the shelves year around!
Why Oreo Truffles?
- They’re easy than regular truffles because the filling is only 2 simple ingredients.
- The flavors are fun! Oreos come in so many different flavors that you could have Oreo truffles all year long!
- They are super easy to make. A whole big batch will only take you about 30 minutes.
How to make Peppermint Oreo Truffles
I said they were easy, so let’s get to making them!
- Start by running the cookies through the food processor. I don’t recommend trying to smash them in a storage bag with a rolling pin because the cream will stick to the bag and then the crumbs will stick to the cream and it just becomes so much harder than it needs to be.
- Once the cookies are crushed into a crumb, add chunks of softened cream cheese into the food processor. You can also dump the crumbs into a mixing bowl and mix in the chunks of cream cheese with a hand mixer. Process the mixture until the crumbs form a ball.
- Scoop the truffles with a cookie scoop so they’re all similar in size. Roll each ball between your palms until smooth and place them on a baking tray lined with parchment paper. After all of the peppermint oreo truffles are rolled, pop them in the freezer for about 10 minutes until firm.
- Microwave the almond bark while the truffles are freezing. Dip the firm truffles into the almond bark using a fork and push them off the fork with a skewer onto the wax paper. Using these tools will help the chocolate form all the way around the truffle without leaving holes behind. Let them harden before moving them.
- If you want to add the drizzle on top, grab some peppermint chunks or white chocolate chips and melt them in a microwave. Add them to a sandwich bag and cut a small hole in one of the corners. Drizzle the peppermint or white chocolate and let it harden up. This will take a little longer since they’re sort of like chocolate chips. Feel free to add sprinkles to make them even more festive.
How do I store Peppermint Oreo Truffles?
Store truffles in an airtight container in the fridge. They will stay fresh about 2 weeks. Although they may only last a day or two because no one can keep their hands off of them.
Can you freeze these Peppermint Oreo Truffles?
Yes! Store them in an airtight container or freezer bag and freeze for up to 2 months.
Want more Christmas Treats?
- Peppermint Patty Brownies
- Peppermint Fudge (Easy Fudge Recipe)
- No Bake Cheesecake with White Chocolate and Peppermint
- Red Velvet Cookies
- Sugar Cookie Dough Dip
- Peanut Butter Balls
If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
Peppermint Oreo Truffles
Need an easy Christmas dessert? Check out these Peppermint Oreo Truffles made with cream cheese, mint Oreo cookies, and chocolate almond bark!
Prep Time 25 mins
Total Time 35 mins
- 36 Peppermint/Mint Oreos
- 8 oz. cream cheese softened
- 12 oz. chocolate almond bark chopped
- 1/3 cup peppermint candy melts white chocolate
- Add the cookies into a food processor and pulse until finely crushed.
- Add in the cream cheese and continue to pulse until a large cookie ball forms.
- Scoop the truffles with a 1 ½ tablespoon cookie scoop and roll between palms until a ball forms. Place onto a baking sheet lined with wax paper.
- Once all the Oreo truffles are on the wax paper, place into the freezer to firm up for 10 minutes.
- While the truffles are firming up, melt the almond bark.
- Place the almond bark into a microwave-safe bowl. Make sure it's shallow enough to easily get a fork in and out of. Microwave the almond bark in 30-second increments and stir after each increment. Repeat until the almond bark is completely melted and smooth.
- Dip the firm Oreo truffles in the chocolate almond bark using a fork. Tap off any excess chocolate.
- Using a skewer, gently push the bottom of the truffle off the fork onto a piece of wax paper. Let the chocolate almond bark firm up.
- Add the peppermint candy melts into a small microwave-safe bowl. Microwave in 30-second increments and stir after each increment. Repeat until the peppermint white chocolate is melted.
- Add the peppermint white chocolate into a sandwich bag and cut a small hole into one of the corners of the bags. If the bits of peppermint keep getting stuck in the hole, cut the hole slightly bigger.
- Pipe the white chocolate on the top of each peppermint oreo truffle. Let the peppermint white chocolate harden.
- Store in an airtight container in the fridge.
Calories: 182kcalCarbohydrates: 21gProtein: 1gFat: 10gSaturated Fat: 7gCholesterol: 9mgSodium: 105mgPotassium: 46mgFiber: 1gSugar: 17gVitamin A: 113IUCalcium: 12mgIron: 1mg