Mint Oreo Truffles

Let’s Talk About These Mint Oreo Truffles

So, Mint Oreo Truffles. If you’ve never made these, you are in for a treat (pun absolutely intended). I first tried them after a holiday potluck, where—I’ll be honest—I thought they looked way fancier than my typical dessert skills could manage. But after, well, inhaling three of them in one sitting and getting the recipe from my neighbor Lila (she claims her grandma invented these, which I seriously doubt), I decided to give them a go at home. Spoiler: They are way easier than they look. Plus, you don’t even need to turn on the oven—thank goodness, since my kitchen gets hot as blazes with the oven on. Oh, and one more thing, my 7-year-old niece now requests these every time she visits, but I have to hide a few for myself or I won’t get any. Classic case of dessert disappearing acts.

Why You’ll Love Making These (And Maybe Hide a Few)

I make these Mint Oreo Truffles when I’ve got about 30 minutes, a craving for something minty and chocolatey, and—let’s face it—zero patience for baking. My family goes absolutely nuts for them (I swear, even my mum, who claims not to like mint, never leaves any behind). If you’ve ever had a sweet tooth attack late at night, this is your new friend. They’re the kind of treat that disappears from the fridge before you’ve put your feet up, but honestly, I kind of like that they’re a little bit irresistible. And trust me, I’ve had my fair share of chocolate coating meltdowns—literally—but it’s always worth it. Actually, don’t be afraid if your chocolate isn’t smooth the first go. It gets easier every time.

Gather These Ingredients (I’ve Swapped Things, No Judgement)

• 1 (14.3 oz) package Mint Oreos (about 36 cookies; sometimes I just use half regular and half mint if the store’s out—tastes great either way)
• 8 oz cream cheese, softened (I usually buy the brick style; once used whipped, honestly, it still worked)
• 12 oz semi-sweet chocolate chips (you can use dark chocolate if you’re feeling fancy; I’ve done a mix when I needed to use up bags)
• 1 tablespoon coconut oil or vegetable shortening (optional, but it helps if your chocolate’s too thick, and I’ve even tried just a splash of milk in a pinch, worked okay)
• Crushed mint candies or extra cookie crumbs, for topping (sometimes I just skip this if I’m tired or forget, oops)

How To Make These Truffles (Or, My Truffle Adventure)

1. Throw the whole pack of Mint Oreos into a food processor and pulse until they’re basically just crumbs. If you don’t have a processor, just stick them in a big zip bag and smash them up with a rolling pin or wine bottle. A bit therapeutic, honestly.
2. Add the cream cheese to the crumbs—just plop it in—and process or mix until it’s all combined and kind of doughy. I use my hands for this step because spatulas never seem to cut it. Yes, it’s messy.
3. Roll the mixture into balls, about an inch wide (or bigger if you don’t want to make so many, I won’t judge). You should end up with around 24, give or take how much raw dough you ‘taste.’ Place them on a baking sheet lined with parchment. If they’re a bit sticky, just shove them in the fridge for 15-20 minutes; they’ll firm up.
4. Melt the chocolate chips and coconut oil (if using) in a microwave-safe bowl in 30-second bursts, stirring until smooth. Careful not to burn it—this is where I usually get impatient and end up with weird lumps, but be patient. Or use the stovetop if you want, I just find the microwave easier and less to clean.
5. Dip each chilled ball into the melted chocolate using a fork (or two spoons if you can’t find your fork—you wouldn’t believe the disappearing act my utensils pull) and let the excess drip off. Put back on the baking sheet.
6. While the coating is still wet, sprinkle with crushed mint candies or extra Oreo crumbs. Or not—sometimes I just leave them plain because I get lazy at the end.
7. Let them set in the fridge for at least 30 minutes. Good luck not sneaking one before that—I’m guilty every time.

Notes I’ve Picked Up (Read These, Save A Headache!)

• The balls can get weirdly soft if your kitchen is hot—just chill them longer before dipping in chocolate.
• Once, I froze the truffle balls before dipping. You’d think it’d help, but it makes the chocolate crack a bit. Just chill, don’t freeze—lesson learned.
• If you don’t have coconut oil, I’ve added a splash of regular milk to loosen thick chocolate; not perfect, but does the trick.

Playing Around With Variations (Results May Vary…)

• I tried making these with Golden Oreos once. Not bad! Just less mint punch, more vanilla/creamy vibes.
• Peppermint extract? Did it once—went overboard and it was like eating toothpaste. Maybe half a teaspoon tops, if you must.
• White chocolate coating: pretty, but way sweeter. My brother likes it though, so I do half-and-half sometimes.

Equipment (Or, Just Use What You Have)

• Food processor is easiest, but I’ve done it with a rolling pin and muscle. A big plastic bag helps with cleanup.
• Baking sheet, parchment paper. No parchment? Wax paper. Or just a plate—it’s honestly fine for a small batch.
• Microwave for melting chocolate, or good old saucepan and bowl for a double-boiler setup if you’re anti-microwave. Sometimes, I just use what’s clean.

How I Store Them (Though, Full Disclosure, They Vanish Fast)

Keep them in an airtight container in the fridge. They’ll last 4–5 days easily, but honestly, I think my record is maybe 36 hours before they’re gone. Also, I think they’re even tastier the next day—chill brings out the minty flavor a bit. Freezing is possible, just let them thaw in the fridge so you don’t chip a tooth.

Serving? Here’s What I Do

I just pile these Mint Oreo Truffles high on a plate. Sometimes I use the pretty platter if company’s over (my sister always comments, “Did you actually make these?!”). During Christmas, we sneak them onto the dessert table beside the fudge. And for movie night, I pop one in coffee. Try it, honestly, it’s weirdly good.

What I’ve Learned Not To Skip

• Chilling the truffle balls before dipping. I tried to skip it once—chocolate disaster. Sticky everywhere.
• Brings me to: don’t rush the chocolate melting. Lumpy, burnt chocolate does not make a truffle.
• Use two forks for dipping if you can. If only one’s clean, just embrace the mess. It’ll still taste amazing.

FAQ (Because Everyone Always Asks…)

Can I use regular Oreos instead of mint?
Yup! Won’t be as minty, but still delicious—actually, I do this when my grocery run fails me.

What if I don’t have cream cheese?
Well, I’ve tried mascarpone once when I got fancy—worked fine, just a little softer. Don’t try Greek yogurt though, it really doesn’t work (trust me).

Do I need coconut oil?
Nope, but it does make the chocolate smoother. You can skip or use whatever neutral oil you like. Just don’t use olive oil, it tastes odd.

Stuck without a food processor?
Honestly, get your aggression out with a rolling pin and Ziploc. More fun anyway.

How many does this recipe make?
Usually about 24 truffles unless, uh, quality control leads me to “lose” a couple in the process.

Anyway, have fun making these! If you find yourself covered in chocolate and with only half a batch making it to the fridge, you’re doing it right.

★★★★★ 4.40 from 9 ratings

Mint Oreo Truffles

yield: 24 truffles

prep: 25 mins

cook: 0 mins

total: 55 mins

A deliciously easy no-bake dessert featuring crushed Mint Oreos, creamy cream cheese, and a rich semi-sweet chocolate coating. These Mint Oreo Truffles are perfect for parties, holidays, or whenever you need a quick and decadent sweet treat.

🖨️ Print Pin Recipe

Ingredients

• 1 (14.3 oz) package Mint Oreos (about 36 cookies; sometimes I just use half regular and half mint if the store’s out—tastes great either way)
• 8 oz cream cheese, softened (I usually buy the brick style; once used whipped, honestly, it still worked)
• 12 oz semi-sweet chocolate chips (you can use dark chocolate if you’re feeling fancy; I’ve done a mix when I needed to use up bags)
• 1 tablespoon coconut oil or vegetable shortening (optional, but it helps if your chocolate’s too thick, and I’ve even tried just a splash of milk in a pinch, worked okay)
• Crushed mint candies or extra cookie crumbs, for topping (sometimes I just skip this if I’m tired or forget, oops)

Instructions

1. 1
   Throw the whole pack of Mint Oreos into a food processor and pulse until they’re basically just crumbs. If you don’t have a processor, just stick them in a big zip bag and smash them up with a rolling pin or wine bottle. A bit therapeutic, honestly.
2. 2
   Add the cream cheese to the crumbs—just plop it in—and process or mix until it’s all combined and kind of doughy. I use my hands for this step because spatulas never seem to cut it. Yes, it’s messy.
3. 3
   Roll the mixture into balls, about an inch wide (or bigger if you don’t want to make so many, I won’t judge). You should end up with around 24, give or take how much raw dough you ‘taste.’ Place them on a baking sheet lined with parchment. If they’re a bit sticky, just shove them in the fridge for 15-20 minutes; they’ll firm up.
4. 4
   Melt the chocolate chips and coconut oil (if using) in a microwave-safe bowl in 30-second bursts, stirring until smooth. Careful not to burn it—this is where I usually get impatient and end up with weird lumps, but be patient. Or use the stovetop if you want, I just find the microwave easier and less to clean.
5. 5
   Dip each chilled ball into the melted chocolate using a fork (or two spoons if you can’t find your fork—you wouldn’t believe the disappearing act my utensils pull) and let the excess drip off. Put back on the baking sheet.
6. 6
   While the coating is still wet, sprinkle with crushed mint candies or extra Oreo crumbs. Or not—sometimes I just leave them plain because I get lazy at the end.
7. 7
   Let them set in the fridge for at least 30 minutes. Good luck not sneaking one before that—I’m guilty every time.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 170 caloriescal

Protein: 2gg

Fat: 9gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 22gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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