Ingredients
Scale
- 36 Mint Oreo cookies
- 8 ounces cream cheese, softened
- 1 teaspoon peppermint extract
- 12 ounces semi-sweet chocolate chips
- 1 tablespoon vegetable shortening
- Crushed Oreo cookies, for garnish (optional)
- White chocolate chips, for garnish (optional)
Instructions
- Step 1: Crush the Mint Oreo cookies in a food processor until they are fine crumbs. Alternatively, place them in a resealable bag and crush with a rolling pin.
- Step 2: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the crushed Oreo cookies and peppermint extract and mix until well combined.
- Step 3: Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze for at least 30 minutes to firm up.
- Step 4: Melt the semi-sweet chocolate chips and vegetable shortening in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
- Step 5: Dip each truffle into the melted chocolate, ensuring it's fully coated. Place the dipped truffles back onto the parchment-lined baking sheet.
- Step 6: Before the chocolate sets, sprinkle with crushed Oreo cookies or drizzle with melted white chocolate, if desired. Refrigerate until firm, about 15-20 minutes.
Notes
- Store leftover truffles in an airtight container in the refrigerator for up to a week to maintain their texture.
- These are best enjoyed cold, so skip reheating and savor them straight from the fridge for a refreshing treat.
- Present the truffles on a decorative platter alongside a small bowl of crushed Oreos for extra dipping fun.
- For a smoother chocolate coating, stir the melted chocolate vigorously until it's glossy and free of lumps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American