Oreo Truffles (mint & regular)

Layers on layers on layers!

Makes about 50 truffles per type (so yes, I made 100 truffles… don’t ask how long that took). The yield will depend on how flat you press the dough and what size cookie-cutters you use. These are so cute and would be great for gifting during the holidays! Other cookie-cutter shapes and sprinkles could make them good for different seasons, too. These are soft and dense. I like both the mint and the regular equally, so pick whichever grabs your attention more.



1 pack mint Oreos (green)
6 oz cream cheese (softened)
1/8 tsp. peppermint extract
1 cup powdered sugar
2-3 bags of chocolate (semi-sweet, milk, white, or dark)
Peppermint candy canes (crushed)


1. Grind whole Oreos to fine crumbs in a food processor (a blender works, but be gentle on the blender since you’re not using liquid!).

2. In a separate bowl, beat cream cheese with an electric hand mixer for about 30 seconds until it’s not in a block anymore. Add peppermint extract and blend another 30 seconds, then blend in about half of the Oreo crumbs. Switch to a large spoon and stir in the rest of the Oreo crumbs and the powdered sugar.

3. Line a baking tray with wax paper and coat with a fine layer of cooking spray. Spread the dough out into a 1/2 inch-thick layer and put in the freezer for 15 minutes. This step is necessary or else the dough will be too soft and sticky to make shapes with!

4. When the dough is hard, pull it out of the freezer and punch with small cookie cutters. I used gingerbread man, tree, star, and stocking shapes from Target. You’ll have to keep pushing the dough back together to make more cut-outs. Separate them onto two trays, and put them BACK in the freezer for another 15 minutes. During this time, melt your chocolate in the microwave for 1 minute, and then stir until all the chocolate is melted. You can microwave at additional 15-second intervals to get the chocolate nice and smooth, but be careful not to burn it!

5. When the chocolate is smooth and the truffle cut-outs are done hardening, dip the truffles in the chocolate with a fork and tap off the excess chocolate. Set down on wax paper and sprinkle crushed candy canes on top. Repeat with all remaining truffles. You’ll have to keep melting the chocolate at 15-second intervals to keep it liquid-y enough (as it thickens, it’ll be difficult to tap off the excess chocolate). And you’ll have to keep rotating which tray of cold truffles you use, because as they warm up they’ll be too soft to dip in the chocolate without falling apart.

6. When the chocolate coating has hardened up enough (about 2 hours), use a spatula to put them back onto a wax paper-lined tray. Store in the fridge; remove ~30 minutes before you want to eat them so the chocolate softens up a little!



1 pack Oreos (red for the holidays!)
6 oz cream cheese (softened)
1 cup powdered sugar
2-3 bags of chocolate (semi-sweet, milk, white, or dark)

Follow the same instructions as above, but use regular Oreos, no peppermint extract, and sprinkles instead of crushed candy canes. Enjoy!

Please share your thoughts, friend. I'd love to hear what you think!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s