Peppermint Patty Mint Oreo Truffles

Peppermint Patty Mint Oreo Truffles stuffed with peppermint patties and Andes mints. Oreo balls with a twist! A delicious bite-size chocolate-dipped dessert recipe for parties.

Years ago, we posted our Reese’s Tornado Truffles. Thanks to all the truffle fans in the world, they were one of our first viral recipes! Our family loved them too, and we all decided that a second version must be made. Are you ready for this excitingly new Peppermint Patty Mint Oreo Truffles?

So, what do you think when you think peppermint?  Mints? Peppermint Patties? If you have a craving for something minty, then these minty-chocolate-truffles will blow your mind! They are triple mint: Mint Oreos, Peppermint Patties and Andes mints.

Why you’ll love this recipe:

• Light and soft inside. Even a bit gooey! 
• Only 6 ingredients
• Peppermint and chocolate flavor
• Easy homemade candy

Ingredients for Peppermint Truffles

You’ll want to prepare in advance for these Peppermint Patty Mint Oreo Truffles.  But don’t let the advance preparation scare you off. They are so worth it.

These truffles are made of 5 simple ingredients:

• mint Oreos
• cream cheese
• Peppermint Patties
• Andes mints
• powdered sugar
• chocolate for dipping

What is the best chocolate for dipping truffles?

There are many options out there for melting chocolate to dip truffles in, but we have a few requirements. It needs to melt quickly, smoothly and taste delicious. The product that matches all 3 of these is Ghirardelli melting wafers. You can buy these in the grocery store right by the chocolate chips. Look towards the top of the shelf and you’ll see 8 ounce bags of white, dark or milk chocolate wafers.

They melt so quickly in the microwave. The chocolate ends up smooth and not super thick which makes it easy to dip.

You can see what these wafers look like on Amazon but they are much cheaper in the store.

How to Make Peppermint Patty Mint Oreo Truffles

The batter comes together easiest if you blend it in a stand mixer. Our batter was very soft and sticky after mixing everything.  You’ll want to refrigerate the mixture for about 1 hour and it will be much easier to roll into balls.

After the dough has been refrigerated, take it out and roll into balls as big or small as you like. We made them about 1 ¼ inch around, which made about 30 truffles.

Once you have the truffle balls, freeze them for 30 minutes so they will be easy to dip in chocolate.

Dip Oreo Balls in Chocolate

• Melt the Ghirardelli wafers in a microwave safe bowl for about 30 seconds. Stir and melt in 10 second intervals until the chocolate is smooth.
• Using a fork or a dipping tool, dip the frozen truffle balls in the chocolate, covering completely. Allow the chocolate to drip then place them on a piece of parchment paper to set. While the chocolate is still wet, garnish the tops with additional chopped Andes mints.

How to Store Truffles

These are best stored in the refrigerator for up to 1 week in an airtight container. You can freeze them, but the chocolate may crack or get the white “fat bloom” on them. They’ll still be deliciously edible though!

Peppermint Patty Mint Oreo Truffles

5 from 1 vote

A tornado of Oreos, cream cheese, Peppermint Patties and Andes mints!

Servings 30

Prep Time 30 minutes minutes

Chill Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

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Ingredients

 

• 20 ounces mint Oreos
• 8 ounces cream cheese softened
• 10 small snack size York Peppermint Patties
• 3/4 cup powdered sugar
• 1/2 cup finely chopped Andes mints
• 16 ounces Ghirardelli melting wafers (dark or light chocolate)

Instructions

 

• In a stand mixer or with a hand mixer, beat Oreos and cream cheese together for 2 minutes.
• Add in the York Peppermint Patties and powdered sugar. Beat until smooth.
• Fold in the chopped Andes mints. Refrigerate the truffle mixture for 1 hour.
• Roll the truffle mixture into 1 ¼ inch balls. Place on a baking sheet covered in parchment paper and put them in the freezer to harden. This will make them easier to dip in chocolate!
• Melt the Ghirardelli wafers in a microwave safe bowl for about 30 seconds. Stir and melt in 10 second intervals until the chocolate is smooth.
• Using a fork or a dipping tool, dip the frozen truffle balls in the chocolate, covering completely. Allow the chocolate to drip then place them on a piece of parchment paper to set. While the chocolate is still wet, garnish the tops with additional chopped Andes mints.
• Allow the chocolate on the truffles to set completely. Store in an airtight container in the refrigerator.

Notes

The calories shown are based on the recipe making 30 truffles, with 1 serving being 1 truffle. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition

Calories: 177kcal | Carbohydrates: 25g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 81mg | Potassium: 74mg | Fiber: 1g | Sugar: 18g | Vitamin A: 85IU | Calcium: 13mg | Iron: 1.6mg

Author Julie Clark

Course Dessert

Cuisine American

Calories 177

Keyword chocolate dessert, homemade candy

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