Can you believe Christmas is right around the corner?
BONUS: CHECK OUT MY ULTIMATE TRUFFLE GUIDE HERE!
This is definitely my favorite time of the year and while we don’t get snow in Phoenix the mild weather is absolutely glorious. Still, any chance I have to make a sweet treat and avoid cranking the oven is welcomed and luckily these super simple Peppermint Oreo Truffles require no baking. Seriously anyone can make these, just get ready for a bit of a chocolate mess which happens to be the best kind of mess!
I originally posted this recipe in 2011 and decided to update the recipe and add new photos. I wanted to update because I make this recipe every Christmas season, it’s a tradition in my house because these little balls of heaven are SO good and perfectly festive. It wouldn’t be December without Peppermint Oreo Truffles!
Now I mentioned this before, but Oreo cookies in baking recipes are my weakness. I prefer to make and share mostly homemade recipes with some exceptions, like using packaged cookies and crackers for pie crusts and the like.
However, I try to stay away from recipes that rely solely on a packaged product so these Peppermint Oreo Truffles are a bit of a change for me. AND there are about a million Oreo truffle recipes floating around the internet. So why share this recipe with you?
Well because it is just that good, it’s worth making some sort of exception for and because if there are any of you who haven’t tried this recipe yet, or who forgot about this recipe, I hope you’ll give it a go! You might love it as much as we do.
How to Make Christmas Oreo Truffles
What kind of cream cheese should you use for Oreo truffles?
Be sure to use bricks of full fat cream cheese. Not the kind you use to spread on a bagel. It should be fully softened to room temperature. Avoid using generic brands which sometimes have a high water content which can prevent the Oreo ball filling from setting up and maintaining its shape.
Why you should use coconut oil when making truffles:
Since coconut oil is solid at room temperature, it helps to create a solid chocolate coating for the truffles. Especially when you store them in the fridge. You can use refined coconut oil if you prefer not to have any coconut taste.
If you want to make truffles where the chocolate coating won’t melt at all at room temperature, you’ll need to temper the chocolate. Check out my tutorial on how to temper chocolate here.
You could also use candy coating chocolate, but I don’t like the taste of that stuff (it’s not real chocolate).
How do you dip truffles in chocolate neatly?
Firstly, use baking chocolate that you chop up before melting. Most chocolate chips have stabilizers added in to help them maintain that chip shape so they don’t melt down as smoothly. This makes for messy looking truffles.
Secondly, keep the chocolate warm. You may need to reheat it if it becomes less pourable halfway through dipping your truffles. Oppositely, keep your Oreo balls cold. Make sure they’re fully chilled before dipping and if you’re making a big batch, keep them in the fridge until just before dipping in chocolate. This will help the chocolate set up more quickly.
If you want to get really fancy, you can use chocolate dipping tools to make super neat, clean, and professional looking truffles.
How to store Oreo truffles
Because the filling is made from cream cheese and because the chocolate isn’t tempered, these will need to be kept refrigerated until just before serving. Store in an airtight container for up to 2 weeks in the fridge!
Do Oreo truffles freeze well?
Yes! Store in an airtight container in the freezer for up to 2 months.
Can I make this recipe without the peppermint?
Of course! Just leave out the peppermint extract and the crushed candy canes.
If you want even MORE peppermint flavor and color, feel free to use Peppermint Oreos.
More Festive Truffle Recipes:
(441 grams) regular Oreo cookies,
(227 grams) cream cheese,
at room temperature
(454 grams) semisweet chocolate,
coconut oil or vegetable oil
regular-size candy canes,
Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add the cream cheese and peppermint extract and pulse until the mixture is well combined and smooth.
Line a rimmed baking sheet with parchment paper. Scoop the mixture into balls about 1-inch in diameter. I like to use a spring loaded cookie scoop.
Place the cookie balls in the freezer until well chilled, at least 1 hour or up to 1 day.
When cookie balls are chilled, combine the chopped chocolate and oil in a medium microwave-safe bowl. Microwave in 30 second bursts, stirring between bursts, until just melted and smooth. Do not overheat.
Drop each cookie ball into melted chocolate, coating evenly. Remove with a fork, gently tapping off excess chocolate. Place back on cookie sheet and immediately sprinkle with the crushed candy canes. Repeat with the remaining cookie balls. Reheat the chocolate as needed so it remains pourable.
Refrigerate until set before serving. Store the truffles in an airtight container in the fridge for up to 15 days.
While I prefer a smoother texture, you can add some crushed candy canes into the Oreo cookie mixture for more peppermint taste and crunch.
Post originally published in 2011 and updated with recipe improvements and new photos. Photos by Ashley McLaughlin.
December 2019 Baking Challenge
This recipe was the selection for December’s baking challenge! We do a challenge every month, click here to see the current challenge. Check out the truffle entries that were submitted below!