https://www.cutoutandkeep.net/projects/mint-oreo-truffles • Posted by Amanda H.
Finely crush 5 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later.
Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
Roll the mixture into 1″ balls and place on wax paper covered cookie sheet. Place cookie sheet in freezer for at least 15 minutes.
Melt chocolate in a double boiler, or in a heatproof bowl set over simmering water, ensuring the bowl does not touch the surface of the water. Remove from heat, and stir in peppermint extract. Add green food colouring until desired shade of green is reached. If your brand of white chocolate melts a little thicker, you can use vegetable oil to thin it. (Folks have told me they’ve also tried almond bark and candy melts to BAD results. The peppermint seizes the whole mixture. So please, only use white chocolate!)
Dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. Sprinkle the tops with the 5 crushed cookies for decoration.
Once dry, refrigerate and enjoy!