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Mint Oreo Truffles

Mint Oreo truffles combine crushed mint creme sandwich cookies and cream cheese into smooth, creamy centers coated in semisweet chocolate. Chill the rolled centers before dipping, then refrigerate until the chocolate shell is set.
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Prep Time 20 minutes
Cook Time 2 minutes
Chilling 50 minutes
Total Time 1 hour 12 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

For the truffles
  • 1 package (14.3 oz) mint creme sandwich cookies
  • 1 block (8 oz) cream cheese softened
For the coating
  • 16 oz semisweet chocolate chips
  • 2 tsp coconut oil

Equipment

  • 1 baking sheet
  • 1 food processor
  • 1 microwave

Method
 

Make the truffle centers
  1. Line a baking sheet with parchment paper.
  2. Finely crush the mint creme sandwich cookies in a food processor.
  3. Add the softened cream cheese and pulse until the mixture is evenly combined.
  4. Scoop the mixture into 1-tablespoon portions.
  5. Roll the portions into balls and arrange them on the prepared baking sheet.
  6. Refrigerate the truffle centers for 30 minutes.
Coat the truffles
  1. Combine the semisweet chocolate chips and coconut oil in a microwave-safe bowl.
  2. Microwave at 50% power in 30-second intervals, stirring after each, until smooth, about 1 1/2 to 2 minutes.
  3. Dip each chilled truffle in the melted chocolate, let the excess drip off, and return it to the baking sheet.
  4. Refrigerate the truffles for 15 to 20 minutes, until the coating is set.

Notes

For neater dipping, chill the centers until firm and let excess chocolate drip off before returning each truffle to the baking sheet. Store covered in the refrigerator for up to 5 days; freezer-friendly for up to 2 months. For a dairy-free variation, use dairy-free cream cheese and semisweet chocolate, and check that the cookies are dairy-free.