Peppermint Oreo Balls Recipe (No-Bake Holiday Treat!)

Every Christmas, I make these Peppermint Oreo Balls, and every Christmas, they disappear before anything else on the dessert table. There’s something about the combination of crushed Oreos, cream cheese, peppermint, and chocolate that people just can’t resist.

The best part? They’re ridiculously easy to make. No oven, no complicated techniques, just mix, roll, dip, and chill. I’ve made these with kids who had zero kitchen experience, and they turned out perfectly. If you can crush cookies and roll balls, you can make these.

They look fancy enough for a holiday party but are actually one of the least stressful things you’ll make all season. That’s the kind of recipe everyone needs in December.

Why You’ll Love This Recipe

No-Bake and Super Easy – No oven means no stress. You’re basically just crushing Oreos, mixing them with cream cheese, rolling them into balls, and dipping them in chocolate. It’s one of those rare recipes where nothing can really go wrong. Even if your balls aren’t perfectly round, they’ll still taste incredible.

Perfect for Holiday Parties – These are cookie exchange gold. They look impressive, taste amazing, and everyone always wants the recipe. IMO, they’re way better than spending hours decorating sugar cookies. Plus, you can make a huge batch in the time it takes to bake one tray of cookies.

Festive Peppermint Flavor – The peppermint isn’t overpowering—it’s just enough to make these taste like Christmas. Combined with the Oreos and chocolate coating, you get this perfect balance of mint and chocolate that’s seriously addictive. Crushing candy canes on top adds extra peppermint punch and makes them look festive.

Make-Ahead Friendly – Make these days or even weeks ahead and store them in the fridge or freezer. They actually taste better after sitting for a day because the flavors meld together. This is perfect for holiday prep when you’re trying to get ahead of the chaos.

Kid-Friendly to Help Make – This is a great recipe to make with kids. They can help crush the Oreos, roll the balls, and decorate with crushed candy canes. It’s messy and fun, and they’ll be so proud to serve something they made themselves.

Impressive but Simple – These look like you spent way more time on them than you actually did. Arrange them on a nice platter, and people will think you’re a baking wizard. Let them think that—you’ve earned it for being smart enough to make something this easy and delicious.

Ingredients with Key Notes

Main Ingredients:

• 36 regular Oreo cookies (one standard package) – Regular, not Double Stuf.
• 8 oz cream cheese, softened – Full-fat works best.
• ½ teaspoon peppermint extract – A little goes a long way.
• 16 oz chocolate for coating – Semi-sweet, dark, or white chocolate.
• ½ cup crushed candy canes or peppermint candies – For topping.
• 1 tablespoon coconut oil or shortening (optional) – Helps thin the chocolate.

Key Notes:

Oreo Type: Use regular Oreos, not Double Stuf. Double Stuf has too much filling and makes the mixture too soft. You want the regular ratio of cookie to cream. You can use peppermint Oreos during the holidays if you find them—they make these even more minty.

Cream Cheese: Let it sit at room temperature for 30 minutes before using. Cold cream cheese won’t mix properly and you’ll have lumps. Full-fat cream cheese gives you the best texture—low-fat can make them too soft.

Peppermint Extract: Start with ½ teaspoon and taste the mixture. You can always add more, but you can’t take it out. Peppermint extract is strong, so a little really does go a long way. If you accidentally add too much, mix in a few more crushed Oreos to balance it out.

Chocolate Coating: Semi-sweet chocolate chips are my go-to, but dark chocolate works great if you like less sweetness. White chocolate looks beautiful for the holidays and tastes amazing with peppermint. You can also do half in dark chocolate and half in white for variety.

Candy Canes: Buy the cheap candy canes—you’re just crushing them anyway. Put them in a zip-top bag and smash them with a rolling pin or the bottom of a heavy glass. You want small pieces, not powder.

Step-by-Step Instructions

Step 1: Crush the Oreos

Place all the Oreos (cream filling and all) in a food processor and pulse until they’re finely crushed. You want fine crumbs, not big chunks. No food processor? Put the Oreos in a large zip-top bag, seal it, and crush them with a rolling pin. It takes a bit more effort but works perfectly fine.

Step 2: Mix with Cream Cheese and Peppermint

Add the softened cream cheese and peppermint extract to the crushed Oreos. Mix with a hand mixer or wooden spoon until everything is completely combined. It should look like cookie dough—uniform and slightly sticky. Taste it at this point (yes, it’s safe—no eggs) and adjust the peppermint if needed.

Step 3: Form into Balls and Chill

Roll the mixture into balls about 1 inch in diameter—roughly the size of a walnut. Use a small cookie scoop if you have one for consistent sizing. Place them on a baking sheet lined with parchment paper. Once they’re all rolled, pop the whole tray in the freezer for 15-20 minutes or the fridge for 30 minutes. This chilling step is crucial—it prevents them from falling apart when you dip them in chocolate.

Step 4: Melt the Chocolate

While the balls are chilling, melt your chocolate. Microwave method: Put chocolate chips in a microwave-safe bowl with the coconut oil if using. Microwave in 30-second intervals, stirring between each, until smooth. Don’t overheat or it’ll seize. Double boiler method: Place chocolate in a heatproof bowl over simmering water, stirring until melted.

Step 5: Dip and Coat

Remove the chilled balls from the fridge. Using a fork or dipping tool, dip each ball into the melted chocolate, letting excess drip off. Place back on the parchment-lined sheet. Work quickly—if the chocolate starts to harden, reheat it briefly.

Step 6: Decorate

Immediately sprinkle crushed candy canes on top of each ball while the chocolate is still wet. Don’t wait or they won’t stick. You can also drizzle with contrasting chocolate (white chocolate drizzle on dark chocolate balls looks gorgeous).

Step 7: Chill Until Set

Refrigerate the coated balls for at least 30 minutes until the chocolate is completely set. Once set, they’re ready to serve or store.

Pro tip: If your chocolate is too thick for dipping, add a bit more coconut oil or shortening to thin it out. If it’s too thin, just let it cool for a minute. The consistency should be like thick cream—fluid but not watery.

Serving Suggestions

At Holiday Parties and Cookie Exchanges – Arrange these on a festive platter with some fresh mint leaves or small candy canes as decoration. They look beautiful and always get compliments. At cookie exchanges, people go crazy for these because they’re different from the usual cookies.

As Homemade Gifts – Package them in clear cellophane bags tied with ribbon, or arrange them in small gift boxes lined with tissue paper. Add a festive tag and you’ve got a thoughtful homemade gift that people actually want. Way better than fruitcake.

On Christmas Dessert Tables – These are perfect for holiday dessert spreads. They’re bite-sized, which means people can try them along with other desserts without feeling too full. Plus, they don’t require plates or utensils—just grab and eat.

With Hot Cocoa or Coffee – Serve these alongside hot chocolate or coffee for a cozy winter treat. The peppermint and chocolate combo pairs perfectly with warm drinks. It’s like the edible version of a peppermint mocha.

Throughout the Season – Make a big batch and keep them in the fridge for whenever you need a quick dessert or sweet treat. They’re great for impromptu guests, last-minute potlucks, or just when you need chocolate at 9 PM.

Package for Teacher Gifts – These make excellent teacher gifts, neighbor gifts, or thank-you gifts during the holidays. They feel special and homemade without requiring you to spend all day in the kitchen.

Storage Tips

Refrigerator: Store in an airtight container in the fridge for up to 2 weeks. Layer them between sheets of parchment paper so they don’t stick together. They actually taste best after sitting for a day—the flavors meld together and get even better.

Freezer: These freeze beautifully for up to 3 months. Freeze them in a single layer on a baking sheet first, then transfer to a freezer bag or container once solid. This prevents them from sticking together. Thaw in the fridge for a few hours before serving.

Room Temperature: You can leave them at room temperature for a few hours at a party, but don’t keep them out all day—the cream cheese can soften. If it’s warm in your house, stick with keeping them refrigerated until right before serving.

Gifting and Transport: If you’re gifting these or bringing them somewhere, keep them cold until the last minute. Pack them in a container with parchment between layers, and if you’re traveling, put them in a cooler or insulated bag with an ice pack.

Make-Ahead Timeline: You can make these up to 2 weeks ahead and refrigerate, or up to 3 months ahead and freeze. This makes holiday prep so much easier. Make a batch in early December and you’re set for multiple parties.

Texture Note: The longer these sit, the softer the coating gets and the more the flavors blend. Fresh from the fridge, the chocolate is firm and snappy. After a few days, it softens slightly but still tastes great.

Final Thoughts

These Peppermint Oreo Balls have become one of my non-negotiable holiday traditions. Not because they’re fancy or complicated, but because they’re easy, delicious, and everyone loves them. That’s the trifecta right there.

Every year I think about trying something new, and every year I make these instead because why mess with perfection? They disappear first at every party, people always ask for the recipe, and making them doesn’t stress me out. That’s exactly what holiday baking should be.

Make a batch this weekend. Eat a few yourself before anyone else gets to them (quality control is important). Then share the rest and accept the compliments gracefully. You’ve earned them.

Happy cooking!
Kip