Here’s an easy Christmas truffle recipe for you to whip up in less than an hour for the Holidays! They’re peppermint flavored and made with a creamy cake-like filling, then covered in white chocolate and topped with colorful sprinkles!
Christmas is around the corner, and I’ve been sharing lots of cookie and dessert recipes for you to make this Christmas! The chocolate Oreo truffles received great reviews, so I decided to make another Christmassy truffle recipe using Golden Oreos to be able to flavor and color the filling.
The Ingredients
To make these easy Christmas truffles, you will need the following ingredients:
- Golden Oreos – or any other sweet biscuits/cookies that you have available.
- Butter – I used salted butter, but you can use unsalted and add a pinch of salt.
- Cream cheese – I used Philadelphia cream cheese as it’s super creamy and perfect for these truffles.
- Peppermint extract – to give these truffles a peppermint flavor, but can be substituted with vanilla extract.
- Red sanding sugar – to give a pink color to the truffles, but feel free to use red food coloring if that’s what you have available.
- White chocolate – use white chocolate chips that are suitable for melting, or white chocolate melting wafers or bark for a smooth finish.
- Sprinkles – the more color, the better!
How to Make These Easy Truffles
- Add Oreos to a food processor and pulse for 15-20 seconds.
- In a medium mixing bowl, cream butter with cream cheese, peppermint extract, white sugar, and red sanding sugar or red food coloring.
- Add Oreos to the bowl and fold until well combined and the color is even.
- Scoop about 2 tablespoons of the mixture at a time and form little balls. Place onto a parchment paper-lined cookie sheet. Once complete, put the cookie sheet into the freezer for 15 minutes. They will be soft and a bit fiddly to shape but that’s fine as you can correct the shape once chilled a bit more.
- When the 15 minutes are just about up, start melting the chocolate. Add the wafers or bark to a bowl and microwave in 30-second increments until completely melted.
- Use a toothpick to pierce a buttercream ball (or you could use a fork to lift the truffle ball). Dip the ball into the chocolate and swirl to coat completely. Place chocolate dipped truffle back onto the parchment paper and immediately top with sprinkles. The chocolate hardens quickly and the sprinkles will not stick if it does.
- Place back into the freezer until 30 minutes before serving.
Success Tips
- Use high-quality white chocolate or melting wafers, ones that melt well and give a smooth finish.
- Make sure that you top with sprinkles as soon as you dip the buttercream balls in the chocolate/melting wafers, as otherwise, the sprinkles won’t stick.
- Use extracts or even alcohol of your choice (like rum!) to flavor the truffles. My recipe here uses a small amount of peppermint extract, but you can use your favorite flavoring!
- Bring the truffles to room temperature before serving.
More Christmas Treats To Try
- Chocolate Oreo truffles
- Divinity candy
- Italian wedding cookies
- Christmas pinwheel cookies
- Chocolate macarons
- Spiced rum slice and bake cookies
- Chocolate peppermint cookies
- Chocolate Macarons
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I hope that you love every recipe that you make! – Diana x
Christmas Truffles Recipe
Ingredients
- 18 golden Oreos
- ½ cup salted butter softened to room temperature
- 4 oz cream cheese softened to room temperature
- ¼ teaspoon pure vanilla or peppermint extract
- ½ tablespoon granulated sugar
- ½ tablespoon red sanding sugar or food coloring
- 8 oz white chocolate melting wafers or bark
- 3 tablespoons green sprinkles
Instructions
- Add Oreos to a food processor and pulse for 15-20 seconds.
- In a medium mixing bowl, cream butter with cream cheese, peppermint extract, white sugar, and red sanding sugar or red food coloring.
- Add Oreos to the bowl and fold until well combined and the color is even.
- Scoop about 2 tablespoons of the mixture at a time and form little balls. Place onto a parchment paper-lined cookie sheet. Once complete, put the cookie sheet into the freezer for 15 minutes. They will be soft and a bit fiddly to shape but that’s fine as you can correct the shape once chilled a bit more.
- When the 15 minutes are just about up, start melting the chocolate. Add the wafers or bark to a bowl and microwave in 30-second increments until completely melted.
- Use a toothpick to pierce a buttercream ball (or you could use a fork to lift the truffle ball). Dip the ball into the chocolate and swirl to coat completely. Place chocolate dipped truffle back onto the parchment paper and immediately top with sprinkles. The chocolate hardens quickly and the sprinkles will not stick if it does.
- Place back into the freezer until 30 minutes before serving.
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