Oreo Cookie Balls Recipe: Peppermint Oreo Truffles
Ok, you guys, you may know if you’ve been around for any amount of time that I LOVE Oreo Cookie Balls. Like, they’re the first thing I go for on a Christmas platter (see my Oreo Truffles recipe – YUM!). They’re easy to eat, delicious and the kids love them, too! And since they’re bite-size, they travel well, too! Like I mentioned, I made my regular Oreo Truffles not too long ago, but thought they needed a Christmas “twist” so I added some peppermint (not, peppermint Oreos, just regular peppermint extract) along with the regular ingredients and let.me.tell.you I am in LOVE with these peppermint Oreo balls! If you’re looking for something awesome to add to your Christmas cookie platter, don’t leave off these peppermint truffles – they’re to DIE for!
And, they’re so stinkin’ easy to make, too. Promise. 😀
Let’s get down to business, here’s how to make these yummy peppermint balls:
For this recipe I used:
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Gather your amazing arsenal (did I mention this ONLY has 5 ingredients?? My FAVORITE kind of recipe!)
Next, crush your Oreos in your Stand Mixer or food processor.
Next, combine your crushed Oreos with the peppermint candies, extract and cream cheese.
Your mixture is going to be sticky…. and yummy. 😉 Use your hands to make small balls. I like dime or nickel size to make them super easy to pop in my mouth. Then, you’ll want to refrigerate or freeze the balls for about 30 minutes to harden, so little to no pieces of black Oreo falls off in your white chocolate.
Melt your white chocolate in the microwave in 30 second increments and stir in between. After the white chocolate is melted, dip each ball in the chocolate separately to coat the peppermint Oreo Truffle. I use a candy fork like this one and think it’s very necessary in making these because you can tap the excess chocolate off the ball without losing a part of your Oreo.
And, here my friends is the finished product – complete deliciousness, I tell you!
Oreo Cookie Balls Recipe: Peppermint Oreo Truffles
-
1 15.25
oz.
package of Oreo Cookies -
8
oz.
Cream Cheese
softened to room temperature -
1/2
cup
+ 2 Tablespoons crushed peppermint candies or candy canes -
½
tsp.
Peppermint extract -
16
oz.
white chocolate chips
or white almond bark, whichever you prefer
-
Process the Oreos (entire cookie including filling) in a food processor or blender. Pulse until crumbs are formed.
-
Using a hand-held or stand mixer fitted with a paddle attachment, beat the Oreo crumbs, ½ cup of crushed peppermint candies, peppermint extract and cream cheese until combined. The mixture will be thick and sticky.
-
Using your hands, roll into 30-35 balls (or 50-55 small size balls). Place balls on a parchment paper lined backing sheet or a silicone mat-lined baking sheet. Freeze the truffles for at least 30 minutes. If they are not cold and solid, the melted chocolate will not coat the balls properly.
-
Melt the white chocolate in a bowl as directed on packaging. Working with one truffle at a time, completely coat the outside of each ball, tapping your candy fork on the side of the bowl to get rid of excess chocolate. To do this, simply drop a truffle into the chocolate, swirl it around with a fork and then pick it up using the bottom of the fork (and then tap, tap, tap). Tap the fork on the edge of the bowl to allow the excess coating to drip off, and place on lined baking sheet.
-
Sprinkle the reserved 2 tablespoons of crushed peppermint candies onto the tops of each truffle for a little extra crunch.
-
Refrigerate the truffles for at least 10 minutes so the chocolate sets. Truffles must always be chilled and will stay fresh for up to 5 days in the refrigerator. I usually freeze mine ahead and get them out for cookie platters or when we’re expecting holiday guests.. if they last that long.