If I’m being completely honest, I am not a baker. I wish I was but I am not. If it’s not pull-apart cookie dough from Pillsbury, you probably won’t find me in the kitchen.
There’s actually a really funny story about my last baking experience. A few years back, it was my grandmother’s birthday and I thought I’d make her a tye-dye cake (in theory, this sounded easy because how hard can following instructions be?)
This was before the half bottle of wine consumed. My grandmother came home earlier than anticipated and I hadn’t even frosted the cake! It didn’t have enough time to cool before frosting and I tried to salvage my work by “cementing it” with more frosting and sprinkles. Needless to say, it looked like a unicorn threw it up and we had a real hearty laugh over it.
If you’re like me and are in a quick pinch to whip something up for a holiday party, I promise a fan favorite will be these peppermint Oreo truffles! I found this recipe on Pinterest after being asked to bring something to our holiday office party, but decided to give it my own (peppermint) twist.
Here’s the ingredients you’ll need:
- 1 16 oz. package regular Oreo cookies (you can opt to use the mint Oreos, but keep in mind that the package they come in is smaller)
- 1 8 oz. package cream cheese
- 1 1/2 teas. peppermint extract
- Candy canes to garnish
- 8 oz. melting chocolate (you can use white or chocolate, but for the theme of the holidays, I’d opt for white)
Here’s the instructions:
- Crush whole Oreos into fine crumbs by either placing in Ziplock bag and smashing with a rolling pin or in a food processor; place in medium mixing bowl
- Add softened cream cheese and peppermint extract to the crushed Oreos; mix until well blended
- Refrigerate mixture until firm, about roughly one hour
- Roll cookie mixture into balls, about 1-inch in diameter
- Dip balls in melted chocolate; place on wax paper
- Sprinkle with crushed candy canes immediately after placing on wax paper (you can also opt to use festive sprinkles, but the candy canes will be enough)
- Refrigerate until firm, about 1 hour
- Store truffles, covered, in refrigerator
- Yields about 20-30 truffles
If you create these delicious treats, let me know in a comment!