Mint Oreo Truffles stuffed with peppermint patties and Andes mints. Oreo balls with a twist!
Print Recipe

Peppermint Patty Mint Oreo Truffles

A tornado of Oreos, cream cheese, Peppermint Patties and Andes mints!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 36
Calories: 177kcal


  • 15.25 ounces mint Oreos
  • 8 oz cream cheese softened
  • 10 small snack size York Peppermint Patties
  • 3/4 cup powdered sugar
  • 1/2 cup finely chopped Andes mints
  • 6 ounces semi-sweet baking chocolate


  • 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 2 hours.
  • After refrigerating, roll the truffle mixture into 1 inch balls. Place on a baking sheet covered in wax paper and put them in the freezer to harden. This will make them easier to dip in chocolate!
  • Melt the chocolate, either in double boiler or in the microwave. Dip the frozen truffle balls in the chocolate, covering completely. While the chocolate is still wet, garnish with a few extra pieces of chopped Andes mints, if desired.
  • Allow the chocolate on the truffles to harden completely.


Time shown is approximate for actual work time...not for the time they spend sitting in the refrigerator.


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