Happy December! I cannot believe 2014 is coming to an end but I’m so thrilled the holiday baking season is in full swing.
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 take new photos as my photography skills have improved quite a bit since then (thankfully!). I wanted to update because I make this recipe every Christmas season, it’s a tradition in our house because these little balls of heaven are SO damn 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 (I even have a recipe for homemade Oreos) 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.
regular Oreo cookies
(8 ounce) package cream cheese, at room temperature
semisweet chocolate, finely chopped
coconut oil or vegetable oil
regular-size candy canes, finely crushed
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 this 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.
Refrigerate until set before serving. Store the truffles in an airtight container in the fridge for up to 5 days.
While I prefer a smoother texture, you can add some crushed candy canes into the cookie mixture for more peppermint taste and crunch.
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Ultimate Truffle Guide
Peppermint Mocha Cupcakes
Homemade Ferrero Rocher Truffles