Mint Oreo Truffles

Only 3 ingredients needed to make these mint chocolate truffles. They taste like chocolate-covered Oreo cheesecakes!

mint Oreo truffles in a white bowl

Today I’m sharing the minty version of my favorite Golden Oreo Truffles. I’m sharing these truffles again because I have a few new tips and tricks for you to make them.

Have you ever had Oreo truffles before? If you’ve been reading my blog for awhile now, you are certainly familiar with these no-bake treats. They’re nothing new, nothing revolutionary, but my god… these simple Oreo truffles are so dang good!

mint Oreo truffles on a white plate

I like to make these minty Oreo treats in the colder months because (1) they are perfect for the holidays, springtime, St. Patty’s Day, and Easter. And (2) because the chocolate won’t melt in .5 seconds all over my fingers and then on my clothes. Yum, yes. Neat, no.

I made a batch this past weekend and brought them along with me to my book release celebrations. Since this recipe makes a ton, Kevin took the leftovers to his friends the next day. Our friends’ reactions were hilarious:

“Oh my god.”

“This is made from Oreos?!?!”

“I’m going to be fat but it’s so worth it.”

“Can you marry me instead?”

So um, if you have an hour to spare – use it to make these mint chocolate treats! One bite of their Oreo cheesecake-like texture/taste and you’ll be sold.

hand holding a mint Oreo truffle with a bite taken from it showing the inside

I have a couple step-by-step photos for you today. Though the recipe is quite simple, I figure it’s easier for you to just see what everything is supposed to look like as you are working your way through the directions in the recipe below.

First, start with 1 package of Cool Mint Creme Oreos. This particular flavor is common and I always spot it on the shelves next to the other flavors. You may use regular or Double Stuf Cool Mint Creme Oreos here. I’ve tried the truffles with both.

Pulse the Oreos into crumbs. The entire Oreo – the cookie and the cream center.

mint Oreo cookie crumbs in a food processor

Pulse until there are no more huge chunks. Fine crumbs, like what is pictured above. ↑

Beat the crumbs with 8 ounces of softened cream cheese in a large bowl. I’ve used light cream cheese before without any problem. Next, roll into balls. I usually do about 1.5 Tablespoons of Oreo/cream cheese mixture per truffle. The mixture is very wet, but you’ll still be able to roll into balls. Place the balls on a plate and freeze. Um, please ignore my fancy paper plate.

2 images of Oreos and cream cheese in a bowl and Oreo mixture formed into balls on a paper plate

Why am I freezing the truffles? Great question. You want the truffles cold and solid as you dip them into chocolate. If they are room temperature or still soft, they will fall apart in your hot melted chocolate. I always freeze them for at least 30 minutes. Then, I work with one truffle at a time – remove 1 from the freezer, dip in chocolate, etc.

How I Dip Truffles Into Chocolate

There is no secret to how I dip my truffles in chocolate! It’s simple: Melt pure chocolate in a deep bowl. Drop the truffle in the middle of the melted chocolate. Swirl the chocolate all around it with a fork. Pick up the truffle with a fork – do not pierce it, simply pick it up on top of the fork’s prongs. Tap the fork on the edge of the bowl to allow the excess chocolate to drip off. Place on a baking sheet for chocolate to set.

I use high quality baking chocolate such as Baker’s or Ghirardelli brands. I prefer semi-sweet, but milk chocolate or white chocolate would be fine. I know you’re wondering about the green coating! I picked up a $1.99 bag of these Wilton Candy Melts at Michael’s the other day. If you can’t find them, you can just dye some high quality white chocolate with a few drops of oil-based or powdered food coloring instead.

bag of green Wilton candy melts

The Candy Melts do not taste like chocolate – they just taste like sugar/vanilla. I enjoy the taste of pure chocolate, so that’s why a majority of my truffles were coated in pure semi-sweet chocolate.

For the green drizzle, simply poor the melted Candy Melts into an emptied (and very clean!) squeeze bottle. Drizzle the green on top of the chocolate coating. Voilà!

mint Oreo truffles on a white plate

So, there you go! Three ingredients – Cool Mint Creme Oreos, cream cheese, high quality chocolate. Plus some green candy melts and sprinkles if you’re feeling extra festive. If you’ve never tried Oreo truffles before, I highly recommend you start with the mint flavor.

Cool, creamy, minty, cheesecake-y, fudgy, festive, simple!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

More Oreo-filled goodies:

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mint Oreo truffles on a white plate

Mint Oreo Truffles

  • Author: Sally
  • Prep Time: 1 hour
  • Cook Time: 0 minutes
  • Total Time: 1 hour
  • Yield: 30-35 truffles
  • Category: Candy
  • Method: Baking
  • Cuisine: American


Only 3 ingredients needed to make these mint chocolate truffles. They taste like chocolate-covered Oreo cheesecakes!


  • 1 (15.25 oz) package Mint Creme Oreos
  • 8 ounces (224g) cream cheese, softened to room temperature
  • 12 ounces high quality semi-sweet chocolate*
  • optional: sprinkles and green candy melts


  1. Process the Oreos (the entire cookies, filling and cookie) in a food processor or blender. Pulse until crumbs are formed.
  2. Using a hand-held or stand mixer fitted with a paddle attachment, beat the Oreo crumbs with the cream cheese until combined. The mixture will be thick and sticky. You may do this step by hand, but I find using a mixer is much easier.
  3. Using your hands, roll into 30-35 balls. Place balls on two large plates, a parchment paper lined baking sheet, or a silicone mat-lined baking sheet. Freeze the truffles for about 30 minutes. (Freezing the balls is the most important step of this recipe. If they are not cold and solid, the melted chocolate will not coat the balls properly.)
  4. Coarsely chop the chocolate and melt according to package directions. Working with 1 truffle at a time, coat in chocolate. Here’s how I coat truffles: drop the truffle in the middle of the melted chocolate. Swirl the chocolate all around it with a fork. Pick up the truffle with a fork – do not pierce it, simply pick it up on top of the fork’s prongs. Tap the fork on the edge of the bowl to allow the excess chocolate to drip off. Place on a lined baking sheet. Top with sprinkles while the chocolate is still wet or drizzle with the melted green candy melts, if using.
  5. Refrigerate truffles for at least 10 minutes so the chocolate sets. Truffles must always be chilled and will stay fresh for up to 5 days in the refrigerator.


  1. Freezing Instructions: For longer storage, freeze the finished truffles up to 2-3 months. Thaw in the refrigerator before serving.
  2. Chocolate: I prefer Baker’s or Ghirardelli chocolate for dipping. Both are found in the baking aisle. Do not use chocolate chips, which are not meant for coating. You want chocolate that is made for melting.

Keywords: mint oreo truffles


  1. Loretta Baker says:

    I use tongs to remove the candy balls after I swirl them in the chocolate. 

    You can also put abt a teaspoon of canola oil (or whatever oil you use) in with the morsels when you microwave them.  Stir immediately after you get them out of the microwave.  Keeps them from getting hard and sticking together. 

  2. Hi Sally,

    Does the cream cheese changes its taste when it’s in room temperature? It tastes like its spoiled. I’ll make the truffles but I want your input first. I hope you can read this as soon as possible as I will serve this to my friend’s event. Need help! Thank you

    1. It shouldn’t. If it tastes spoiled, I’d pitch it and pick up some new cream cheese.

  3. Can I add peppermint oil to the semi-sweet chocolate for the coating (just like your homemade thin mint cookies coating) to make it more minty? Thanks

    1. Absolutely!

  4. Could I use VANILLA oreos for this?

  5. Hello I was wondering if I could substitute cream cheese spread for the brick cream cheese. 

    1. Spread won’t hold up the truffles properly. You need the thick block cream cheese.

  6. I love these! Thanks for the recipe. I used good choc but the truffles had a white “bloom” on them when they cooled. Do I have to temper the real chocolate?

  7. Hey Sally
    I really want to try this recipe but we don’t have Mint Oreos in India. Can you suggest any substitute for it?

    1. Hi! I’m Pretty Sure you can use any cookie!

      A Friend

  8. Hi, Sally. I made the mint Oreo truffles for a holiday party this year and they were loved by all! I didn’t have any left to take home with me so I had to make another batch. My second batch didn’t turn out like the first one, but I think it was because the balls weren’t frozen enough before I dipped them into the warm chocolate. After I dipped them the balls were like they were falling apart, they were very soft and gooey. Thank you for sharing this recipe, these truffles are heavenly!

  9. Hi Sally, I just wanted to know if Lindt chocolate would be suitable for melting too?

    1. absolutely!

  10. AAAGGGHH !! I just went to make these in my Cuisinart food processor, which has been sitting in my garage (never opened) for years. Well, just put it all together and it DOESN’T WORK !! I checked several times to make sure everything was locked in place.
    So my question is there another method to crush up these mint Oreos ??
    I really want to make these !

    1. Hi Debi! Use a large ziplock bag and a rolling pin. That helps with crushing them up 🙂

  11. Thanks for the advice Sally.. I should have known that about the freezer bag and rolling pin but was in a panic at the time !
    Dear Sally:

    VERY IMPORTANT QUESTION : I made the truffles. After I dip them I will let them cool. But I want to store them for Christmas Eve/Christmas.
    I can put them in the freezer ? In a Ziplock bag after they are set hopefully??

    1. Hi Debra! Yep, you can freeze the truffles after the chocolate has set. I always freeze in a large ziplock baggie. Or you can line them in a freezer-friendly Tupperware container.

  12. hi just wondering how long these will last as i want to use them for christmas and dont know when to make them?

    1. You can freeze the finished truffles up to 2-3 months. Thaw in the refrigerator before serving.

  13. Thankyou for this wonderful rich and yummy cookie/candy. Simple to make as long as your cuisart is working (mine wasnt). I used a freezer bag and pounded it with the rolling pin than rolled it till ready. Very messy, but the kids pitched in and had a blast. They turned out great . Excellent for any occasion.

  14. I’ve just tried making these with a lactose free cream cheese, unfortunately the cheese only comes in the spread form but I used 2 spoons to shape them into balls and they formed just like the ones I’ve made before using normal cream cheese! Absolutely beautiful

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally