Cool, creamy, and irresistibly minty, these Mint Oreo Truffles are a decadent no-bake treat that I like to make when I want something festive and indulgent without spending hours in the kitchen. Made with just a few ingredients and dipped in smooth chocolate, they're perfect for the holidays—or anytime I want a bite-sized dessert that impresses.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 package (36 cookies) Mint Oreos
8 oz cream cheese, softened
½ teaspoon peppermint extract (optional, for extra mint flavor)
12 oz semi-sweet chocolate or dark chocolate chips
Crushed candy canes, extra Oreo crumbs, or white chocolate drizzle for topping (optional)
Directions
I start by adding the Mint Oreos to a food processor and pulsing them into fine crumbs. I like to set aside about 2 tablespoons of these crumbs for topping later.
Then, I add softened cream cheese and the optional peppermint extract to the Oreo crumbs and pulse until everything comes together into a sticky dough.
I scoop out small portions (about 1 tablespoon each) and roll them into balls, placing them on a parchment-lined baking sheet.
To firm them up, I chill the truffle balls in the refrigerator for at least 30 minutes—or if I’m in a rush, 15 minutes in the freezer does the trick.
While they chill, I melt the chocolate in a microwave-safe bowl, heating it in 30-second intervals and stirring in between until it’s silky smooth.
I dip each chilled truffle into the melted chocolate, making sure it's fully coated, and return it to the parchment-lined sheet.
Before the chocolate sets, I like to add my favorite toppings—crushed candy canes for crunch, Oreo crumbs for extra flavor, or a drizzle of white chocolate for contrast.
I pop the truffles back in the fridge for about 10–15 minutes until the chocolate is set.
Servings and timing
This recipe makes about 24 truffles.
Prep Time: 25 minutes
Chill Time: 15 minutes (freezer) to 30 minutes (fridge)
Total Time: 40 minutes
Calories: About 130 kcal per truffle
Variations
Double chocolate: I swap the semi-sweet chocolate for milk chocolate and add mini chocolate chips to the dough.
Holiday version: I use red and green sprinkles or crushed peppermint candies for a festive finish.
White chocolate twist: I dip the truffles in white chocolate instead of dark for a sweeter, creamy flavor.
Nutty version: I mix in a tablespoon of crushed almonds or hazelnuts for some added texture.
No mint: I use regular Oreos and skip the peppermint extract if I want a more classic cookies-and-cream flavor.
Storage/Reheating
I store the truffles in an airtight container in the refrigerator for up to 1 week. If I want to keep them longer, I freeze them for up to 2 months—just thaw in the fridge before serving. These truffles are best enjoyed chilled, and there’s no need to reheat them.
FAQs
What if I don’t have a food processor?
I crush the Oreos by placing them in a zip-top bag and using a rolling pin to crush them into fine crumbs. Then I mix everything by hand or with a stand mixer.
Can I use flavored cream cheese?
I usually stick to plain cream cheese, but if I want a hint of vanilla or chocolate, I sometimes use a flavored variety—just make sure it's not too sweet.
Can I make these truffles ahead of time?
Yes, I often make them a day or two in advance and keep them in the fridge until ready to serve. They hold up really well.
Can I use white chocolate chips instead of dark?
Absolutely. I like using white chocolate for a sweeter and slightly different flavor profile, especially during the holidays.
Are these gluten-free?
Unless I use gluten-free Oreos, these truffles do contain gluten. However, I can easily swap in a gluten-free sandwich cookie to make them suitable for a gluten-free diet.
Conclusion
These Mint Oreo Truffles are one of my go-to no-bake desserts for the holidays—or anytime I crave something rich, minty, and indulgent. They’re easy to make, easy to customize, and always a crowd favorite. Whether I’m gifting them, bringing them to a party, or just keeping a stash in the fridge, they never last long.
Recipe:
Mint Oreo Truffles
- Total Time: 40 minutes
- Yield: 24 truffles
- Diet: Vegetarian
Description
Cool, creamy, and irresistibly minty, these no-bake Mint Oreo Truffles are an indulgent treat made with just five simple ingredients—perfect for holidays, gifting, or a quick dessert fix.
Ingredients
1 package (36 cookies) Mint Oreos
8 oz cream cheese, softened
½ tsp peppermint extract (optional)
12 oz semi-sweet or dark chocolate chips
Crushed candy canes, extra Oreo crumbs, or white chocolate drizzle for topping (optional)
Instructions
- Add Mint Oreos to a food processor and pulse into fine crumbs. Set aside 2 tablespoons for topping.
- Add softened cream cheese and optional peppermint extract to the crumbs; pulse until a sticky dough forms.
- Scoop out 1-tablespoon portions and roll into balls. Place on a parchment-lined baking sheet.
- Chill in the fridge for at least 30 minutes or freeze for 15 minutes to firm up.
- Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each chilled truffle into the melted chocolate, ensuring full coating. Return to parchment-lined sheet.
- Before chocolate sets, top with reserved Oreo crumbs, crushed candy canes, or white chocolate drizzle.
- Chill truffles in the fridge for 10–15 minutes until chocolate is set.
Notes
Crush Oreos in a zip-top bag with a rolling pin if no food processor is available.
Use gluten-free sandwich cookies for a gluten-free version.
Store in the fridge for up to 1 week or freeze for up to 2 months.
No need to reheat—best enjoyed chilled.
Try different coatings like white chocolate or milk chocolate for variety.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 130
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
