Mint Oreo Truffles
These Mint Oreo Truffles are rich, creamy, and delightfully minty — a simple and irresistible treat. They follow the classic Oreo truffle method but are adjusted to work with Double Stuf Cool Mint Oreos. The texture is smooth thanks to softened cream cheese, and the truffles hold their shape well when chilled briefly before dipping. Finish them in white, green, or chocolate candy coating for a festive touch, and decorate as you like.
This recipe is easy to scale and makes an excellent choice for parties, gifts, or a festive treat at home. Below you’ll find the ingredient list, step-by-step instructions, and a few practical tips for shaping, coating, and decorating the truffles so they look as good as they taste.
Ingredients
- 1 pkg. Double Stuf Oreos – Cool Mint Flavor
- • Use 22 cookies with cream centers included
- • Use 10 cookies with cream centers discarded
- 1 pkg. (8 oz.) cream cheese, room temperature
- Chocolate, white, or green candy coating (candy melts or chocolate bark)
Instructions
- Crush the cookies finely. Place them in a food processor and pulse until they are very fine crumbs. If you don’t have a processor, put the cookies in a heavy-duty plastic bag and crush them with a rolling pin until finely ground.
- Add the softened cream cheese to the crumbs. Stir together and then use the back of a large spoon or a spatula to press and mash until the mixture forms a uniform, sticky dough. It should be moist enough to hold together when rolled.
- Scoop and roll. Pinch off small portions and roll the mixture into 1-inch balls. Place each ball on a cookie sheet lined with wax paper or parchment. Keeping them uniform in size helps them set and dip evenly.
- Chill briefly. Cover the tray and place it in the freezer or refrigerator for a few minutes. Chilling firms the truffles so they keep their shape while you dip them.
- Melt the coating. Prepare your candy coating or chocolate according to package instructions, either in a microwave in short intervals or using a double boiler. Warm the coating until smooth and pourable but not too hot.
- Dip the truffles. Using a fork or dipping tool, submerge each chilled truffle in the melted coating, lift it out and gently tap off excess. Set the dipped truffles back onto the lined tray to dry.
- Decorate while wet. If you want shamrock shapes or other decorations, pipe contrasting melted coating onto parchment to form shapes, let them cool until firm, then press them onto dipped truffles while the coating is still tacky. Alternatively, drizzle an alternate color across each truffle for a decorative finish.
- Set and store. Once the coating is fully set, transfer truffles to an airtight container and refrigerate. They are best stored chilled and will keep for several days.
Notes & Tips
This recipe was amended from a Kraft Food & Family recipe (Fall 2006). Because Double Stuf cookies contain extra filling, the proportions here are adjusted to maintain the right texture. If your mixture feels too wet, chill a little longer or add a few more crushed cookies; if it feels too dry, a small amount of softened cream cheese will help.
For coatings, candy melts and chocolate bark both work well. I used a green candy melt brand I purchased at a craft store and regular white chocolate bark from a supermarket. If you plan to pipe decorations, use a decorating bag or a small zip-top bag with a tiny corner snipped off for precise control. A toothpick can help guide chocolate for fine details. Always allow piped decorations to cool completely before transferring them to the truffles.
To vary the flavor and appearance: try dark chocolate coating for contrast, flavored coatings for a twist, or toppings like crushed candy cane, sprinkles, or finely chopped nuts pressed into the coating before it sets.