These easy Mint Oreo Truffles are a great little treat to make for St. Patrick’s day, or any other day for that matter. Mint Oreos, cream cheese, a little peppermint extract, white chocolate & some candy melts are all you need to make these tasty and festive little truffles.
How beautiful is this light green, minty hue?! I’m obsessed with pretty, light pastel shades…especially now that Spring is approaching. When I sought out to make these truffles I initially had them in mind for St. Patrick’s Day. I still do but the more I think about it they are great for any time of year. Mint & chocolate go good no matter what and you get plenty of minty chocolate goodness in these truffles.
Like with all Oreo truffles, they are no bake and are a cinch to make. You simple want to pulse your Oreo cookies in a food processor until they resemble fine crumbs. Pour the cookie crumbs into a large bowl and drop an 8oz block of cream cheese on top of them. To give a little extra taste of mint, I added 1/4 teaspoon of peppermint extract.
*Quick little side note* For these particular truffles I reserved 3 or 4 cookies from the package to pulse separately from the rest of them so I could garnish the tops of them. I figured the dark cookie crumbs would look awesome in contrast to the cool minty hue and I really like the way they came out
Combining the cookie crumbs and cream cheese is the hardest part of this recipe, which isn’t hard at all. It’s all about your approach. If you ask me…I use my hands. Yes it’s sticky & messy but I don’t mind. And I really think it’s the best way to get the cream cheese incorporated into the crumbs. Then you’ll want to roll the sticky cookie crumbs into little balls and place them in the refrigerator for about an hour or so to firm up.
Now for this beautiful minty green color I keep referring back too. It’s so easy. It’s 2 cups white chocolate chip morsels and 1/2 cup (roughly 30 individual melts) of green candy melts melted together. That’s it. You can melt the chocolate and candy melts together and make sure to stir them thoroughly to get the color evenly mixed throughout the chocolate. Once your truffles have chilled, you can start dipping and dunking them to your hearts content.
What recipes are you guys making in the spirit of St. Patrick’s Day?! Share your ideas in the comments below!
- 1 standard package of Mint Oreo cookies
- 1 8oz block of cream cheese
- 1/4 teaspoon peppermint extract
- 2 cups white chocolate chip morsels
- 1/2 cup green candy melts (roughly 30 individual melts)
- *optional* reserve a few Oreos to pulse separately for garnish
- Use a food processor and pulse cookies until they form until fine crumbs. I like to reserve 3 or 4 cookies from the package to pulse for garnishing the top of the truffles, this is optional. Pour cookie crumbs into a large bowl.
- Add the block of cream cheese into the bowl and add peppermint extract. Use your hands ( I think it's the easiest) or a large spoon or spatula, and mix the cookie crumbs and cream cheese together. This step may take a minute or two so be patient and just stick with it. Cookie crumbs and cream cheese are fully mixed together when cookie crumbs are moist and cream cheese is not visible.
- Scoop crumb/cream cheese mixture into little balls, about 1.5 tablespoons in size and place on a plate and chill them in the refrigerator for a minimum of 1 hour. Do not skip chilling them because the truffles need to be firm before they are dipped in chocolate.
- When you truffles are ready for dipping, melt the white chocolate chips and candy melts in a heat safe proof bowl in the microwave. Heat them for 30 seconds, stir them and then repeat this process until the chocolate and candy melts are fully melted. At this time you can also pulse your extra cookies for garnish.
- Dip Oreo balls into the melted chocolate and use a fork to scoop them out and let the excess chocolate drip off. Place truffles on a plate or baking sheet lined with parchment paper. If you want to decorate your truffles with sprinkles or Oreo crumbs add those while the chocolate is still wet. Return truffles back to the refrigerator to set for another 15-20 minutes. Once they are dry they are ready to serve.