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These Peppermint Mocha Oreo Truffles combine crushed Oreos, cream cheese, espresso, and peppermint for the perfect no-bake holiday treat. Dipped in chocolate and topped with crushed candy canes, they’re rich, creamy, and absolutely stunning on dessert trays.

I am so very excited about these Peppermint Mocha Oreo Truffles because they are rich, fudgy, minty and make a wonderful Christmas baking tray addition! They taste like a Christmas mocha in a bite-sized truffle!

Here’s why I love making Christmas truffles:

They are so easy to make: These bake treats take only about 10 minutes of active prep time. The rest is refrigeration time.
They are rich, decadent, and soft.
They make the perfect holiday gift. They are so pretty and perfect for a homemade gift box.
They are highly customizable: Use your favorite chocolate and holiday sprinkle mix.

Here’s what you’ll need to make them:

Ingredients

36 regular Oreos (about 1 standard package)
6 oz cream cheese, softened (¾ of a standard brick)
1 teaspoon instant espresso powder (or instant coffee)
½ teaspoon peppermint extract
1½ cups milk or dark chocolate chips (your choice)
1 tablespoon coconut oil (optional, for smoother dipping)
Crushed candy canes or festive red and white sprinkles for garnish

Instructions

Crush the Oreos

Add Oreos (filling and all) to a food processor and pulse until fine crumbs form. I have a small ninja blender I use and it works great!
(Or crush them in a zip-top bag with a rolling pin.)

Mix the Truffle Dough

In a large bowl, combine Oreo crumbs, softened cream cheese, espresso powder, and peppermint extract. I did try using a handheld mixer but really what works best is your hands. Once it starts coming together, it isn’t very sticky either!
Mix until smooth and well blended — the dough should hold together easily.

Shape the Truffles

Roll the dough into 1-inch balls and place on a parchment-lined baking sheet. Using a tablespoon helps to shape them into perfect circles if you don’t have a mold handy.
Chill in the fridge for 30 minutes or in the freezer for 10–15 minutes until firm.

Melt the Chocolate

In a microwave-safe bowl, melt chocolate chips and coconut oil in 20-second bursts, stirring between each, until smooth and glossy. Or use a double boiler on the stove.

Dip & Decorate

Using a fork, dip each chilled truffle into the melted chocolate, letting the excess drip off.
Place them on parchment paper and sprinkle with crushed candy canes before the coating sets- pro tip! use the food processor or blender to crush the candy canes into perfect pieces, it is way easier.

Chill & Serve

Refrigerate for at least 15 minutes to harden the chocolate coating.
Store in an airtight container in the fridge for up to a week (or freeze for up to 2 months).

💡 Tips for Perfect Truffles

Use mini cupcake liners for a professional look.
For a stronger coffee flavor, double the espresso powder or instant coffee.
Drizzle with white chocolate for a candy-cane swirl effect.
For a touch of sparkle, sprinkle white sanding sugar or edible glitter on top.

Yield: About 24 truffles (1-inch balls)

☕ Peppermint Mocha Oreo Truffles

Name: ☕ Peppermint Mocha Oreo Truffles
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 24
Ingredients: 36 regular Oreos (about 1 standard package); 6 oz cream cheese, softened (¾ of a standard brick); 1 teaspoon instant espresso powder (or instant coffee); ½ teaspoon peppermint extract; 1½ cups milk or dark chocolate chips (your choice); 1 tablespoon coconut oil (optional, for smoother dipping); Crushed candy canes or festive red and white sprinkles for garnish

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Ingredients

36 regular Oreos (about 1 standard package)
6 oz cream cheese, softened (¾ of a standard brick)
1 teaspoon instant espresso powder (or instant coffee)
½ teaspoon peppermint extract
1½ cups milk or dark chocolate chips (your choice)
1 tablespoon coconut oil (optional, for smoother dipping)
Crushed candy canes or festive red and white sprinkles for garnish

Instructions

1. Crush the Oreos- add Oreos (filling and all) to a food processor and pulse until fine crumbs form. (Or crush them in a zip-top bag with a rolling pin.)

2. Mix the Truffle Dough- In a large bowl, combine Oreo crumbs, softened cream cheese, espresso powder, and peppermint extract. (hands work great for this!)

3. Shape the Truffles- Roll the dough into 1-inch balls and place on a parchment-lined baking sheet. Chill in the fridge for 30 minutes or in the freezer for 10–15 minutes until firm.

4. Melt the Chocolate- In a microwave-safe bowl, melt chocolate chips and coconut oil in 20-second bursts, stirring between each, until smooth and glossy.

5. Dip & Decorate- Using a fork, dip each chilled truffle into the melted chocolate, letting the excess drip off. Place them on parchment paper and sprinkle with crushed candy canes before the coating sets.

6. Chill and serve- Refrigerate for at least 15 minutes to harden the chocolate coating. Store in an airtight container in the fridge for up to a week (or freeze for up to 2 months).

Notes

💡 Tips for Perfect Truffles

For stronger coffee flavor, double the espresso powder.
Drizzle with white chocolate for a candy-cane swirl effect.
For a touch of sparkle, sprinkle white sanding sugar or edible glitter on top.
Use mini cupcake liners for a professional, Pinterest-worthy look.