Description
Easy no-bake Mint Oreo Truffles made with mint sandwich cookies, cream cheese, and chocolate coating. These rich, creamy truffles take just minutes to make and are perfect for holidays, parties, or homemade gifts.
Ingredients
For the Truffle Base:
- 1 package mint-flavored sandwich cookies (about 14–16 ounces)
- 8 ounces cream cheese, softened
- ¼ teaspoon peppermint extract (optional, for extra mint punch)
For the Coating:
- 12–16 ounces chocolate for coating (white, milk, or dark chocolate—your choice!)
Optional Toppings & Decorations:
- Green food coloring (if using white chocolate)
- Sprinkles or sanding sugar
- Crushed cookie crumbs
- Chocolate drizzle
Instructions
Place all the mint sandwich cookies (yes, the whole package—cream filling and all!) into your food processor. Pulse until they transform into fine, uniform crumbs. You want them pretty fine here, almost like coarse sand. This usually takes about 30–45 seconds of pulsing.
Add your softened cream cheese directly into the food processor with the cookie crumbs. (If you’re adding peppermint extract, toss it in now too!) Pulse until everything is completely combined and the mixture looks smooth and uniform. You’ll know it’s ready when it starts clumping together and looks like thick cookie dough.
Using a cookie scoop or tablespoon, scoop out about 1 tablespoon of the mixture at a time. Roll each portion between your palms to form smooth balls. They don’t have to be perfect—rustic truffles have charm! Place each ball on a parchment-lined baking sheet as you go.
Pop that baking sheet into the refrigerator for at least 30 minutes (or the freezer for 15 minutes if you’re in a hurry). This step is NON-NEGOTIABLE! Chilled truffles hold their shape when dipped in chocolate and won’t turn into a melty mess.
While your truffles are chilling, it’s time to melt the chocolate. Place your chocolate in a microwave-safe bowl and heat in 20–30 second intervals, stirring thoroughly between each burst. The key here is patience—don’t rush it or the chocolate will seize up and become grainy.
Working one at a time, drop a chilled truffle into the melted chocolate. Use a fork or dipping tool to roll it around until it’s completely coated. Lift it out, letting excess chocolate drip back into the bowl, then gently slide it onto your parchment-lined baking sheet.
While the chocolate coating is still wet and tacky, sprinkle on any toppings you’re using—crushed cookie crumbs, colorful sprinkles, or a pinch of sanding sugar all work beautifully. If you want to drizzle contrasting chocolate on top, wait until the base coating sets first.
Return the coated truffles to the refrigerator for about 15–30 minutes, or until the chocolate is completely firm and set.
Notes
- Use a toothpick trick: Insert a toothpick into each truffle before dipping for easier handling. Just remember to fill in the toothpick hole with a tiny dot of chocolate afterward.
- Work in batches: Keep half the truffles in the fridge while you’re dipping the other half. This prevents them from getting too soft while you work.
- Common mistakes to avoid:
- Overheating chocolate (it will seize and become unusable)
- Using warm cream cheese (creates lumpy filling)
- Skipping the chilling step (results in messy, misshapen truffles)
- Making the balls too large (they’re rich—smaller is better!)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American