This recipe for peppermint Oreo truffles began as a simple holiday experiment that turned into an instant tradition at my house. I first combined the familiar crunch of a classic sandwich cookie with silky cream cheese and a bright hit of peppermint during a December baking marathon. The contrast between the dense, chocolate cookie interior and the smooth, minty cream filling is what makes these bites irresistible. They’re small enough to pop into your mouth but full of flavor, and every batch I’ve made disappears within a day.

I discovered how forgiving and fast these treats can be when I needed last-minute gifts for neighbors and ended up handing out boxes warm from the refrigerator. They look elegant when coated in white chocolate and sprinkled with crushed peppermint, yet they are incredibly approachable to make—no tempering, no complicated techniques. The texture is what I love most: a creamy, slightly fudgy center with a thin shell that offers a gentle snap. The peppermint elevates the Oreo base without overpowering it, creating a holiday-friendly balance that both adults and children enjoy.

Ingredients

• Oreo cookies (36 cookies, about one 14.3-ounce package): Use the classic sandwich cookies for the best chocolate flavor; I typically use a familiar national brand. Make sure the cookies are fresh for the crispest crunch before crushing.
• Cream cheese (8 ounces), softened: Full-fat cream cheese like Philadelphia gives the creamiest texture. Bring it to room temperature so it blends smoothly with the cookie crumbs without lumps.
• Peppermint extract (1/2 teaspoon): Pure peppermint extract is more vibrant than artificial flavoring. Start with a half teaspoon and adjust to taste—peppermint can quickly become overpowering.
• White chocolate chips or melting wafers (12 ounces): Choose good-quality baking chips or melting wafers designed for coating so the shell sets shiny and smooth. Brands such as Ghirardelli or almond bark-style wafers work well.
• Crushed peppermint candies (1/3 cup): Use crushed candy canes or peppermint candies for a crunchy, festive topping. Place them in a zip-top bag and crush with a rolling pin for even pieces.
• Shortening or coconut oil (1 tablespoon), optional: Adding a little fat helps thin the melted chocolate for easier dipping and a smoother finish.
• Sprinkles or extra crushed Oreos, optional: For garnish variety—bright sprinkles for kids or extra cookie crumbs for a rustic look.

Instructions

Step 1: Crush the cookies Place all 36 cookies in a food processor and pulse until they are finely ground. If you don’t have a processor, put the cookies in a sealed plastic bag and bash them with a rolling pin until the crumbs resemble fine sand. Fine crumbs ensure the mixture binds smoothly with the cream cheese. Step 2: Mix with cream cheese and peppermint Transfer the crumbs to a large bowl and add the softened cream cheese and 1/2 teaspoon peppermint extract. Use a sturdy spatula or a hand mixer on low speed and mix until homogeneous and slightly glossy. Scrape the sides of the bowl to avoid streaks of unmixed cream cheese. Step 3: Form balls and chill Scoop about one tablespoon of the mixture and roll into 1-inch balls between your palms for uniform shape. Place them on a parchment-lined baking sheet with some space between each ball. Freeze for 15 to 20 minutes to firm up; this makes dipping easier and prevents the centers from melting the coating. Step 4: Melt the coating Gently melt the white chocolate chips with 1 tablespoon shortening or coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each. Heat just until mostly melted and then stir until smooth to avoid scorching. The coating should be fluid enough to coat but not so thin it slides off. Step 5: Dip and decorate Using a fork or dipping tool, submerge a chilled truffle into the melted white chocolate, tap the fork to let excess drip, then set back onto parchment. Immediately sprinkle the top with crushed peppermint or other garnish so it adheres before the coating sets. Step 6: Set and store Allow the coating to harden at room temperature or refrigerate for 10 to 15 minutes until firm. Store finished pieces in an airtight container layered with parchment paper.

Storage Tips

Store finished pieces in an airtight container in a single layer separated with parchment paper to prevent sticking. In the refrigerator they will stay fresh for up to two weeks; bring them to room temperature for 10 minutes before serving to restore the best texture. For longer storage, arrange in a freezer-safe box with layers separated and freeze for up to three months. To thaw, move the container to the refrigerator overnight. Avoid leaving them at room temperature for extended periods on warm days because the coating can soften and the centers may become greasy.

Ingredient Substitutions

If you need to adapt the recipe, substitute full-fat cream cheese with a lower-fat alternative, though expect a slightly firmer center. For a dairy-free version, use dairy-free cream cheese and vegan white chocolate melts. Swap the white coating for semi-sweet or dark chocolate for contrast—temper your expectations for color, but flavor will remain excellent. To make gluten-free bites, use a certified gluten-free sandwich cookie; the binding ratio remains the same. If you prefer less mint, reduce the peppermint extract to 1/4 teaspoon.

Serving Suggestions

Serve these as part of a holiday cookie platter, nestled among gingerbread, shortbread, and chocolate crinkles. They also make elegant boxed gifts—place six to nine truffles in a small box layered with tissue or parchment and tie with ribbon. For a party, arrange on a pedestal with small forks or picks for easy picking. Pair with a cup of strong coffee, peppermint tea, or a glass of cold milk to balance the sweetness. Garnish with edible gold dust for a festive, upscale presentation.

Cultural Background

Combining sandwich cookies with a soft filling and a candy coating is a relatively modern American confection tradition—rooted in the home-baking impulse to transform packaged ingredients into homemade treats. These bites borrow the concept of chocolate truffles but simplify the process by using crushed cookies and cream cheese instead of ganache. The peppermint flavor is synonymous with winter celebrations in North America, often used in candy canes and seasonal confections. This hybrid—store-bought cookie meets handcrafted coating—reflects the contemporary trend of approachable, make-ahead sweets.

Seasonal Adaptations

Adapt these for different holidays by changing the garnish and extract: swap peppermint for orange extract and use dark chocolate for a winter citrus riff. For Valentine’s Day, tint the coating pale pink with a few drops of oil-based color and use heart sprinkles. For summer, omit mint and add a teaspoon of vanilla extract with lime zest in the center for a bright variation. Seasonal candy toppings—crushed toffee in winter or toasted coconut in summer—keep the technique the same while changing the flavor profile.

Meal Prep Tips

Make the centers ahead: shape the chilled mixture into balls, freeze on a tray, and store in a sealed container for up to a month. When you’re ready, dip from frozen—this prevents the centers from melting during coating. Keep a microwave-safe bowl and a bench scraper handy to quickly clean up excess coating. For large batches, set up an assembly line with one person dipping and another garnishing to speed production. Label boxes with the date and storage advice if giving as gifts.

These peppermint Oreo truffles are festive, fast, and flexible—simple enough for a weekday project but pretty enough for special occasions. They capture the joy of holiday baking without the stress, and I hope they become a staple on your dessert table as they are in mine.