It’s our final cookie week recipe of 2022! While this cookie week recipe is a truffle and not technically a cookie, it’s perfect for your cookie boxes and absolutely a must make. If you missed my other cookie recipes, you can find my snowball cookies, maple brown sugar cookies, healthy peanut butter blossoms, almond Linzer cookies, and chocolate-dipped brownie cookies linked. I love the combination of chocolate and peppermint, and I also love having a no-bake recipe to make over the holidays that is just a little bit easier to make but just as delicious. These chocolate peppermint truffles are rich and delicious and one of my personal favorites.
The most important steps of this recipe are to make sure your cream cheese is softened so it combines easily with the crumbled Oreos, and to melt your chocolate chips using a double boiler. Sometimes you can get away with melting chocolate in a microwave in increments, but with this much chocolate to melt, I do recommend a double boiler or DIY version. I explain how to make your oven version in a pinch in this post. For a little extra flair, I also like to drizzle on white chocolate and add crushed candy canes to the top of the chocolate peppermint truffles.
Use a food processor to make your Oreo crumbles. They need to be very finely ground, which will be very time consuming to do by hand. After the cookies are crumbled, place them in a large bowl with the softened cream cheese, vanilla extract, and peppermint extract. Mix together well and form the truffles into balls. Now the hard part, waiting to taste the deliciousness! Refrigerate the truffle balls for 2 hours before coating in chocolate and refrigerating again. Then they are ready to eat, serve, or share with friends!
I hope you enjoyed this year’s cookie week as much as I enjoyed making the recipes! Please let me know which one is your favorite. As always, it is one of my greatest joys to see my recipes included in your kitchen, especially over the holidays. I have a few more new recipes to come before Christmas and New Years and hope you enjoy them all!
- 40 Oreo cookies (not double-stuffed)
- 8 oz. package cream cheese, softened
- 2 tsp. peppermint extract*
- 1 tsp. vanilla extract
- 1½ cups semi-sweet chocolate chips
- 1 cup white chocolate chips
- ¾ cup crushed candy canes
- Place Oreo cookies in a food processor and process until they are completely reduced to crumbs.
- Transfer cookies to a large bowl. Add cream cheese, peppermint extract, and vanilla extract. Using a hand mixer or a spoon and mixing by hand, mix until combined.
- Line a baking sheet with wax paper. Form small balls (about 1 to 1½ inches in diameter) and place on the baking sheet. Refrigerate for 2 or more hours.
- Melt chocolate using a double boiler. Remove from heat.
- Line a baking sheet with wax paper. Place Oreo truffles in the chocolate, carefully turning to coat. Once coated, transfer truffles to the baking sheet. Refrigerate truffles for at least 1 hour until chocolate is hardened.
- If desired, drizzle the chocolate truffles with white chocolate and sprinkle with crushed candy canes.
- Truffles can be transferred to an airtight plastic container and will keep for up to two weeks.
- Enjoy!
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