Mint Oreo Truffles

Yield: 4 dozen cookies


  • 29 Mint Oreo Cookies (approximately 15.5 oz.)
  • 1 package (8 oz.) cream cheese, softened
  • Confectionery coating (almond bark, white coating, green coating, etc.)
  • Sprinkles


  1. Place Oreo cookies in a food processor and pulse until fully crumbled.
  2. In a mixing bowl, combine cookie crumbs with cream cheese.  Cream together by hand until fully mixed.
  3. Roll into XX balls, approximately 1" in diameter.  Place on a wax paper lined baking sheet and freeze.
  4. In a microwave safe bowl, warm the coating until smooth.  Go slowly (15-20 seconds at a time), and mix constantly.
  5. Remove the cookies from the freezer.  Dip in the coating, and then place on a sheet of wax paper.  Add sprinkles, and let sit until cooled.
    • I found the easiest way to dip was to just get my hand directly into the coating.
    • You'll see some of them crack as they set.  That's due to the temperature difference between the frozen center and the warm coating.  If you care a lot about looks, then dip them twice and you'll get more uniform results.
  6. Store in an airtight container.
Adapted from Hoosier Homemade.