Peppermint Oreo Cookie Balls
*This post may contain affiliate links. See our affiliate policy here.
Sweet peppermint Oreo cookie balls are the perfect chocolate peppermint treat! A creamy chocolate Oreo and peppermint center is wrapped in white chocolate mixed with candy cane pieces, then topped with more candy cane pieces, delicious!
Table of Contents
Why We Love Peppermint Oreo Cookie Balls
- Perfect Treat For The Holidays! – Perfect for cookie exchanges, holiday parties and gatherings, these delicious treats last long.
- Make Ahead Dessert– Since these peppermint Oreo truffles freeze well, you can easily make these truffles ahead and freeze them for your parties.
- No Bake Treats- No baking, just mixing to make these delicious peppermint chocolate Oreo cookie balls that are perfect for the holiday season.
Chocolate Oreo Balls are a favorite holiday dessert, and your family and friends will love this peppermint flavor. Try these Oreo Stuffed Chocolate Chip cookies, No bake Christmas grinch-style caramel pretzel treats, colorful cream cheese mints, or these Homemade Peppermint Patties for more holiday treats to share for Christmas!
Ingredients For Peppermint Oreo Balls
- 36 Oreo cookies 14.3 ounce package regular Oreos, or other chocolate sandwich cookies or peppermint Oreos
- 1 teaspoon peppermint extract if you have peppermint or mint Oreos, you can skip this ingredient
- 8 ounces cream cheese softened
- 1 1/2 cups candy cane white chocolate melting wafers or white chocolate, see notes down in the recipe card
- 1 tablespoon coconut oil
- peppermint candies crushed for garnish, you can use crushed candy canes, mini candy canes or crushed round peppermint candies
How To Make Peppermint Oreo Cookie Balls
- Line a rimmed baking sheet with parchment paper.
- Place cookies in food processor and mix until cookies turn into fine crumbs. See notes in the recipe card at the bottom of the page if you don’t have a food processor.
- Add cream cheese and peppermint extract to the cookie crumbs. Mix with a silicone spatula or a hand mixer on low until a dough forms. Do not mix the mixture in the food processor as the cream cheese mixture can become too liquidy.
- Roll the Oreo mixture into balls, about one tablespoon per truffle. I like to use this cookie scoop set, for this recipe you’ll need the small cookie scoop. Place each truffle on the parchment paper-lined baking sheet so they are not touching. Freeze the truffles for at least 15 minutes.
- Add the peppermint candy cane white chocolate melting wafers and one tablespoon of coconut oil (optional) to a heatproof bowl. Place the bowl in the microwave and heat for a minute at half power, then stir. Continue heating the white chocolate in thirty-second increments until it forms a smooth white bowl of melted chocolate.
- Remove truffles from the freezer. Place truffle balls into white chocolate one at a time to coat, using a fork so excess chocolate can drip off.
- Place each white chocolate-coated ball on parchment paper so they are not touching each other and immediately sprinkle with crushed peppermint before the chocolate begins to harden.
- Place the pan in the freezer for 15 minutes to help the chocolate to fully harden, then enjoy!
Decorate Your Way!
Change up the colors of the candy melt drizzle, or make them your own with your favorite colorful sprinkles.
I’ve also found sometimes it’s easier to drizzle a little extra chocolate over the truffles with a fork to make striped, and then add sprinkles or decorations. You can make this drizzle more of the same chocolate melts, or use red, green, or any color you like!
You could also turn them into fun Grinch Oreo Balls or cute Melting Snowman Oreo Balls by changing some of the decorations!
Can I Use A Food Processor To Mix The Cream Cheese?
While we can use a food processor to turn the cookies into crumbs, when adding the cream cheese I recommend not using a food processor. I have found through experimenting and through interactions from readers that it’s really easy to accidentally whip the cream cheese too much and it can become liquidy when using a food processor.
I highly recommend softening the cream cheese on the counter, and mixing the cream cheese and cookie crumbs by hand with a silicone spatula or with a hand mixer on low.
How Can I Soften Cream Cheese Quickly?
To soften cream cheese easily, I cut the cream cheese block into 8-10 pieces. Make sure one of the cuts cuts the cream cheese in half both the long way and the short direction, then finish cutting it into about 8-10 even pieces.
I then leave the cream cheese on the counter for about 10-15 minutes while I prep the rest of the ingredients. This usually is plenty of time for the cut cream cheese to soften enough to combine with the Oreo crumbs.
How Long Do Peppermint Oreo Balls Last?
These truffles will easily last a week in the refrigerator when stored in an airtight container. Use layers of freezer paper, wax paper or parchment between the truffles to separate the layers.
Peppermint Oreo Balls need to be refrigerated when stored because of the cream cheese.
Can Peppermint Oreo Balls Be Frozen?
You can totally freeze these nobake truffles, they hold up great! In fact sometimes I prefer to store truffles in the freezer until I ready to share them.
Keep frozen truffles between layers of freezer paper in a freezer-safe zip-top bag or container meant for the freezer. I like to freeze these treats on a cookie sheet first so they don’t stick together, and then place them in a bag with the paper in between.
Other Recipes You’ll Love
Candy Cane Cookies– Twisted sugar cookies that just like candy canes!
Peppermint Bark Brownies– Gooey chocolate brownies topped with white chocolate and vanilla, these brownies are so fudgy and so festive!
Peppermint Oreo Balls
Ingredients
- 36 Oreo cookies 14.3 ounce package, or other chocolate sandwich cookies
- 1 teaspoon peppermint extract if you have peppermint or mint Oreos, you can skip this ingredient
- 8 ounces cream cheese softened
- 1 1/2 cups peppermint candy cane white chocolate melting wafers or white chocolate, see notes
- 1 tablespoon coconut oil
- peppermint candies crushed, for garnish
Instructions
- Line a rimmed baking sheet with parchment paper.
- Place cookies in food processor and mix until cookies turn into fine crumbs. See notes if you don’t have a food processor.
- Add cream cheese and peppermint extract to the cookie crumbs. Mix with a silicone spatula or with a hand mixer on low until a dough forms. Do not mix the mixture in the food processor as the cream cheese mixture can become too liquidy.
- Roll the dough into balls, about one tablespoon per truffle. I like to use this cookie scoop set, for this recipe you'll need the small cookie scoop. Place each truffle on the parchment paper-lined baking sheet so they are not touching. Freeze the truffles for at least 15 minutes.
- Add the peppermint white chocolate melting wafers and one tablespoon of coconut oil (optional) to a heatproof bowl. Place the bowl in the microwave and heat for a minute at half power, then stir. Continue heating the white chocolate in thirty-second increments until it forms a smooth white chocolate sauce.
- Remove truffles from the freezer. Place truffle balls into white chocolate one at a time to coat, using a fork so excess chocolate can drip off. Place each white chocolate-coated ball on parchment paper so they are not touching each other and immediately sprinkle with crushed peppermint before the chocolate begins to harden.
- Place the pan in the freezer for 15 minutes to help the chocolate to fully harden, then enjoy!
Notes
- Making Cookie Crumbs Without a Food Processor
- If you don’t have a food processor, you can place the cookies in a gallon size strong zip-top bag. Use a rolling pin or even a full canned good to crush the cookies into crumbs inside the bag.
- After the cookies have become crumbs, you can mix in the rest of the ingredients with the cookie crumbs with an electric mixer on low or by hand. If you don’t have an electric mixer you can mix them together by hand but it may take a little longer and the cream cheese needs to be well softened. I do not recommend using a food processor for this step, as the food processor can overmix the cream cheese and make it too liquidy.
- Using Oil In The Chocolate– Adding a little bit of oil to the chocolate will help create a smooth white chocolate coating. I prefer to use a tablespoon of coconut oil but you can use a tablespoon of any of these oils.
- Coconut Oil
- Vegetable Shortening
- Vegetable oil
- Peppermint Melting Wafers
- Vanilla melting wafers, almond bark or white chocolate can be used in place of the peppermint candy cane white chocolate melting wafers.
- If using a white chocolate, you could also try adding crushed peppermint to the melted chocolate. I have not tried this myself, and am not sure if the peppermint would melt if you add it straight to warm white chocolate. The color from the peppermint may bleed into the chocolate, I’m not sure. Let me know if you try it!
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
Can you use peppermint oil in your white chocolate
Hi Ida, Yes you could for sure use peppermint oil, as long as it is the kind that comes from the cake decorating/baking section. I used peppermint oil in my white chocolate peppermint bark here. https://onmykidsplate.com/easy-white-chocolate-peppermint-bark/ Essential oils aren’t always food grade, so skip any peppermint oil not from the baking section. Hope that helps!