• 18 Oreos
  • 4 ounces cream cheese softened
  • 1 teaspoon peppermint extract
  • 8 ounces white melting chocolate
  • 1/4 cups candy canes crushed


  • Line a cookie sheet with parchment paper and set aside
  • Place the Oreo cookies in a food processor and pulse until the cookies are finely ground.
  • Add cream cheese and pulse until the mixture is well combined and smooth.
  • Using a cookie scoop or a spoon, scoop some dough into your hands and roll one-inch balls.
  • Place balls on cookie sheet.
  • Repeat steps until all dough is used.
  • Place the truffle balls in the freezer until well chilled, at least 1 hour.
  • Melt the white chocolate chips in microwave in 30-second intervals until melted and smooth. Stir in between each interval.
  • Remove Oreo cookie truffles from freezer and dip in melted chocolate. Tap excess chocolate off of each truffle.
  • Place coated truffle onto baking sheet and top with crushed candy canes.
  • Let cool completely so chocolate hardens