These easy mint Oreo truffle no-bake cookies are perfect for adding to a holiday cookie tray.
PREP TIME 10 minutesminutes
CHILL TIME 15 minutesminutes
COOK TIME 15 minutesminutes
TOTAL TIME 40 minutesminutes
YIELD 2dozen cookies
Ingredients
1(1 lb) package mint flavor Oreo cookies
1(8 oz) block of cream cheese
1(12 oz) bag of chocolate chips
Optional: Sprinkles for decorating
Instructions
In a food processor crush the Oreos until they are crumbs. Add the cream cheese and process until it forms one large ball. Place the ball in a bowl and refrigerate for at least 15 minutes or up to 24 hours.
Using your hands, pinch off some of the cold dough and roll into balls about 1.25 inch in diameter. (Not too big, not too small.) I laid out all my rolled balls on a cookie sheet lined with a Silpat but you could also use parchment paper. Place back into the fridge to chill while you prepare the chocolate coating.
In a double boiler (I use a metal mixing bowl over a small saucepan of water) gently melt the bag of chocolate chips. Once the chocolate is smooth and creamy, take your chilled dough and roll each ball separately in the chocolate to coat. I used a spoon to help me toss it around and to gently drain the excess before placing right back on the cookie sheet.
If you choose to embellish the Oreo truffles with sprinkles, do it before the chocolate coating hardens too much. They will eventually get firm and hard once cooled.
Stored in the refrigerator they will last for a few days.