Easy No Bake OREO Mint Truffles are one of the most popular versions of the classic OREO Cookie Balls recipe– this time dipped in melted Andes Candies. If you flip out over all things mint and chocolate, these truffles should be at the top of your to-do list.
Love cookies, but baking, notsomuch? Try your hand at No Bake Peanut Butter Bars or a no-bake Easy Chocolate Eclair Cake that’s out of this world good. And take a peek at other easy dessert recipes, while you’re at it—there’s lots of things to make you say “yes!”
Cream cheese OREO Cookie Balls have been around a while, but this recipe takes things one delicious step further with a minty chocolate coating. After that, and this is optional—a little pop of color lets everyone know what minty goodness they’re in for.
Like other no bake truffle cookie recipes, they freeze perfectly so you can make a giant batch and thaw them out when you need them…maybe even for St. Patrick’s Day.
Making No Bake OREO Mint Truffles for a classroom party? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
Mint OREO truffles ingredients:
For 3 dozen (36) cookie balls, here’s what you need to buy at the store:
- One (14.3 ounce) package of OREOS
- One (8 ounce) package of cream cheese
- Four (4.67 ounce) packages Andes Creme de Menthe Thins
For drizzling (optional but cute):
- One (12 ounce) bag Bright White Candy Melts
- Green food coloring*
*If you can find green candy melts, you can skip the coloring.
How to make No Bake OREO Mint Truffles:
If you have a food processor, making the cookie balls goes really fast and you get a super smooth consistency, which is the goal. A rolling pin and a plastic bag work, too, but not quite as well.
- First, crush the OREO cookies, filling and all, in the bowl of a food processor.
- The cookies should look like very fine cookie crumbs. Once you add the cream cheese, the filling will come together and take on a super creamy, truffle-like texture.
- Next, add the softened cream cheese and process to combine.
- Time to roll the truffles. Use a teaspoon or small melon baller to measure out 36 1-inch balls, rolling them by hand. The mixture should be pliable without sticking to your hands. This is a great project for little helpers, too!
- Then arrange the truffles on a lined baking sheet that can fit in your freezer. Use waxed paper or one of those fancy silicone mats, if you have it. Next, freeze the cookie balls for about 10 minutes to let them firm up.
What’s the best way to melt chocolate?
While the cookies are chilling, melt the Andes Candies. A microwave is the easiest way to melt chocolate, but you can use a double boiler, too.
Before you melt the Andes Candies, make sure the bowl, utensils—anything that will come in direct contact with the chocolate—are very, very dry. Any water will seize up the melted chocolate and make things difficult.
How to melt chocolate in the microwave: Place chocolate in a microwave-safe bowl; microwave in 30-second intervals until smooth and melted. Give the chocolate a stir in-between each interval.
How to melt chocolate on the stove: Place chocolate in the top of a double boiler or a heat-proof bowl set over a shallow pan of simmering water. Heat, stirring occasionally, until melted, 2 to 3 minutes.
Once the chocolate mint truffles have cooled, you’re ready to dip them in the mint chocolate.
How to dip OREO Cookie truffles in chocolate:
It’s smooth, minty sailing from here on out.
- With a fork or spoon, pick up a truffle and dip it into the melted Andes Candies, one at a time.
- Gently tap the utensil on the edge of the bowl to get rid of any extra chocolate.
- Place the dipped cookie ball back on the lined tray. If you need to, swirl a small amount of melted chocolate on top to cover any utensil marks.
- Before the chocolate hardens, you can carefully decorate the truffles the way you like. Have fun and get creative: more chopped Andes, crushed peppermint candy, etc.
- Otherwise, pop the tray back in the refrigerator to cool. They’re ready to eat, unless you want to drizzle the green chocolate over each one.
- To melt the candy melts, microwave the melts in 30-second increments in a microwave-safe bowl. When completely melted, stir in a drop or two of green food coloring.
- Finally, dip a spoon or fork into the bowl and run it over the truffles. The baking sheet will catch the extra drizzles.
- When you’ve done enough, chill the cookie balls in the refrigerator for another 30 minutes.
How to store OREO Mint Truffles and cookie balls made with cream cheese:
Because these truffles are made with cream cheese, you should keep them in the refrigerator when you’re not gobbling them up. This keeps them firm and more like cheesecake.
Properly wrapped, they should keep 3 to 4 weeks.
Freezing No Bake Oreo Mint Truffles:
Easy to freeze, easy to thaw. Place the truffle cookies in an airtight container and freeze them for up to 4 months.
A few hours before you need them, move them into the refrigerator. They’ll thaw out and be ready to serve in no time.
No Bake Oreo Mint Truffles
- 1 (14.3 ounce) package OREO cookies 36 cookies
- 1 (8 ounce) package cream cheese softened
- 4 (4.67 ounce)packages Andes Creme de Menthe Thins
- 1 (12 ounce) bag Bright White Candy Melts for drizzling, optional
- green food coloring for candy melts, optional
- In a food processor or by hand, finely crush cookies. Add cream cheese and mix until evenly combined (filling should have a fudgy texture and appearance).
- Shape into 36 (1-inch) balls. Freeze 10 minutes.
- Meanwhile, set Andes Candies in a bowl over a pot of simmering water (double-boiler method) or melt in the microwave at 50% power in 30-second increments.
- Using a spoon, carefully roll chilled balls in melted candies. Place in single layer in baking sheet lined with parchment or a silicone mat.
- Refrigerate 30 minutes or until firm.
- If desired, melt candy melts in a double boiler or microwave as outlined above. Carefully stir in a few drops of green food coloring to create a minty green color.
- Using a spoon, carefully drizzle the melted mint-colored chocolate over the truffles. Chill until firm, about 30 minutes.