Mint Oreo Truffles

Make these decadent and irresistibly delicious Mint Oreo Truffles with just three main ingredients and no baking required! With a rich, creamy, and minty Oreo filling coated in a smooth layer of chocolate, every bite is pure bliss. And if you’re a fan of Andes mints, you won’t want to sleep on the optional garnish of chopped mints on top!

Mint Oreo Truffles

If you’re a fan of mint and chocolate, then you need to try these Mint Oreo Truffles! These bite-sized treats are incredibly easy to make with just a few simple ingredients, and they taste absolutely divine. The creamy filling is made with crushed mint Oreo cookies and cream cheese, and then dipped in rich, melted chocolate. The result is a heavenly treat that’s perfect for any occasion – from a sweet snack to impress your guests, to a homemade gift for your loved ones.

These regular Oreo balls are already a family favorite, but when I switched it up and used Mint cookies instead of the regular ones, and topped them with chopped Andes mints, my family agreed that they were better than ever!

Let’s Chat Chocolate

For the ultimate in both taste and presentation, it’s crucial to use high-quality baking chocolate bars or melting wafers when making these Mint Oreo Truffles. Look for four-ounce bars of brands like Baker’s, Guittard, or Ghirardelli in the baking aisle. Grab your favorite flavor of chocolate–from milk, semi-sweet, bittersweet, or white–to suit your preferences.

Using chocolate melting wafers, like the ones made by Ghirardelli®, is a great alternative to baking bars since it’s a bit easier and saves time chopping the chocolate bars. However, it’s important to avoid using chocolate chips. They contain stabilizers that prevent them from melting into the right consistency for coating. We also stay away from candy melts or almond bark; they don’t deliver the same rich chocolate flavor as baking bars or melting wafers.

Other Mint Truffle Ingredients

• Family-size Mint Oreos. For our chocolate Oreo truffle recipe, we use a standard-size package of Oreos, but when using the Mint Oreos, we recommend using a family-size package. We found that the regular size made the mixture a little too wet and soft. (This recipe will still work with the smaller package of Oreos, but is easiest/best with the larger package.)
• Cream cheese. Be sure to use full-fat, brick-style cream cheese, as lower-fat and tub cream cheese won’t give the same result.
• Coconut or vegetable oil. Adding a small amount of coconut or vegetable oil to the chocolate will make it smoother and easier to dip the truffles. If the chocolate is too thick, you can add a little more oil.
• Optional, Andes Mints: If you’re feeling extra indulgent, you can top the truffles with finely chopped Andes mints for an extra minty flavor, plus some added texture.

Mint Oreo Truffle Recipe Tips

• Make sure the Oreos are finely crushed; big cookie chunks will mess up that creamy interior texture. 
• To make it easier to mix the cream cheese with the Oreo crumbs, use room-temperature cream cheese. Cold cream cheese will be harder to mix and can result in lumps throughout the truffles.
• If you’re having trouble with dipping the truffles, try freezing the un-dipped balls for 10-15 minutes to firm them up a bit. This makes them easier to handle and prevents them from falling apart when dipped.
• When melting the chocolate, be careful not to overheat it as this can cause it to seize up and become unusable. Use a microwave-safe bowl and heat the chocolate in 20-second intervals, stirring between each interval until the chocolate is fully melted.
• If your chocolate coating is too thick, add a bit more oil to the melted chocolate to help thin it out and make dipping easier. Be careful not to add too much, as this can affect the texture and flavor of the chocolate.
• Important tip: Use a lined sheet pan in this recipe. It helps with easy cleanup and prevents the truffles from sticking to the pan. To line a sheet pan, you can use parchment paper, wax paper, or a silicone mat. Make sure to spread the truffles out on the lined sheet pan evenly and leave enough space between each truffle.

More Minty Desserts:

• Mint Chocolate Bark with mint cookies
• Andes Mint Cookies super simple
• Mint Brownie Cookies with a chocolate ganache topping
• Thin Mint Cheesecake with an Oreo Pie Crust
• Mint Brownies with a mint frosting center and chocolate topping

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5 from 1 vote

Mint Oreo Truffles

By Chelsea Lords

Make these decadent and irresistibly delicious Mint Oreo Truffles with just three main ingredients and no baking required! With a rich, creamy, and minty Oreo filling coated in a smooth layer of chocolate, every bite is pure bliss. And if you're a fan of Andes mints, you won't want to sleep on the optional garnish of chopped mints on top!

Prep Time: 20 minutes minutes

Chilling Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 30 truffles (depending on the size)

Ingredients  

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• ▢ 1 family-sized pkg. (530g) Mint Oreo Cookies (Note 1)
• ▢ 8 oz. full-fat, block-style cream cheese, softened
• ▢ 2 cups (about 10-12 oz.) milk, semi-sweet, or dark chocolate melting wafers (Note 2)
• ▢ 2 teaspoons vegetable or coconut oil
• ▢ Optional: Andes mints, unwrapped and finely chopped

Instructions 

• PULSE OREOS: Place whole Oreo cookies (don't separate cookie from creme) in a blender or food processor. Pulse until they have been crushed into fine crumbs. Make sure there are no large pieces and transfer to a large bowl or stand mixer.
  
• COMBINE: Add the softened cream cheese (room temperature, not melted at all) to the Oreo crumbs. Using a hand mixer or the whisk attachment on a stand mixer, beat until ingredients are well combined and smooth. (If you don't have a mixer, knead with your hands until smooth and combined.) Cover and refrigerate the dough for at least 30 minutes.
  
• SHAPE: Use a 1-tablespoon measuring spoon or a cookie scoop to measure out the dough balls. Roll into even-sized balls. (If the mixture is still too wet or gets difficult to shape, chill it again for longer.) Place balls on a large lined sheet pan and refrigerate for another 15 minutes.
  
• MELT CHOCOLATE: Once the balls are chilled, add chocolate and 2 teaspoons coconut oil to a microwave-safe bowl. Melt in the microwave in bursts of 15 seconds, stirring in between each burst for 15 seconds. Be patient microwaving to avoid burning the chocolate-- and remember the chocolate is melting even outside of the microwave. (See Note 3)
• DIP OREO BALLS: Once melted and smooth, coat the Oreo balls in the chocolate. Dip a fork in the chocolate then take an Oreo ball straight from the pan and place it on top of the dipped fork. With the other hand and a spoon, spoon the melted chocolate over the fork. Tap the fork a few times to get the chocolate smooth and then drag the fork across the edge of the bowl to remove excess chocolate. Use a knife to push the Oreo ball off of the fork back onto the lined sheet pan. Garnish balls immediately after dipping (See step 6). Repeat until all the balls have been dipped. Allow the dipped truffles to harden at room temperature (not fridge/freezer).

  Trouble-shooting: If the chocolate is too thick and not coating the Oreo ball well, add 1/2 teaspoon additional coconut oil. If the chocolate begins to harden while dipping, reheat the melted chocolate in the microwave. Depending on how quickly you work and/or how fast the chocolate hardens, you might have to re-melt the chocolate a few times.
• OPTIONAL GARNISH: If desired, top with a sprinkle of finely chopped Andes mints while the chocolate is still wet.
  
• ENJOY: Let set and they're ready to enjoy! Store any leftovers in an airtight container in the fridge for up to a week.

Video

Recipe Notes

Note 1: Oreos: We found that a standard family-sized package works the best. (Don't get double-stuffed!) This is about 36-39 Oreos.

Note 2: Chocolate: Chocolate chips/baking morsels have stabilizers that keep them from melting completely smooth (which is good when you want them to hold their shape for cookies, but not so much when you want a pretty coating on Oreos). We recommend chocolate made for melting like good quality baking bars (such as Baker's, Lindt, or Ghiradelli) or good quality melting wafers (such as Ghiradelli) for best results. (Both bars and melts are found in the baking aisle of the store--we like using melts best for ease!). Use whatever flavor of chocolate you like best!

Note 3: Microwaving tip: Scorching will ruin the chocolate; the trick is to heat it in very short bursts and stir a lot. So much melting happens outside of the microwave. We never want the chocolate to get hot-- just warm enough to melt very gradually. Once it's smoothly melted, it should be at room temperature.

Nutrition

Serving: 1serving | Calories: 202kcal | Carbohydrates: 21g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 94mg | Potassium: 141mg | Fiber: 2g | Sugar: 13g | Vitamin A: 110IU | Calcium: 21mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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