Ingredients
Scale
- 36 Mint Oreo Cookies
- 8 ounces Cream Cheese, softened
- 12 ounces Dark Chocolate, chopped
- 1 tablespoon Peppermint Extract
- 1 tablespoon Vegetable Shortening
- 1/4 cup Crushed Peppermint Candies (optional)
- 1/4 cup White Chocolate, melted (optional)
Instructions
- Step 1: Finely crush the Mint Oreo cookies in a food processor or place them in a resealable bag and crush them with a rolling pin.
- Step 2: In a medium bowl, combine the crushed Oreo cookies and softened cream cheese. Mix well until fully combined.
- Step 3: Add the peppermint extract to the Oreo and cream cheese mixture and mix well.
- Step 4: Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze for at least 30 minutes.
- Step 5: While the Oreo balls are freezing, melt the dark chocolate and vegetable shortening in a double boiler or microwave in 30-second intervals, stirring in between, until smooth.
- Step 6: Dip each frozen Oreo ball into the melted chocolate, coating completely. Place back on the parchment paper. Sprinkle with crushed peppermint candies or drizzle with melted white chocolate, if desired, before the chocolate sets. Refrigerate until firm.
Notes
- Store leftover truffles in an airtight container in the refrigerator for up to a week to keep them firm and prevent them from drying out.
- These truffles are best enjoyed chilled, so no reheating is necessary!
- Serve these decadent treats on a festive platter for parties or as a special homemade gift.
- For a smoother chocolate coating, stir in a teaspoon of coconut oil to the melted chocolate along with the shortening.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American