Featured Recipe

Chocolate Mint Oreo Bites

Name: Chocolate Mint Oreo Bites
Prep time: 20 min
Total time: 30 min
Yield: 25 servings
Ingredients: 8 oz softened cream cheese; 1 package crushed Thin Mint cookies, about 30; 5 oz dark melting chocolate; 1 tbsp unsalted butter; Crushed peppermint candies for decoration

By Kate

Created on 19 January 2026

Twist on cookie balls with cream cheese swapped. Uses crushed thin mint cookies instead of Oreos and dark chocolate instead of semi-sweet. Butter added for smoother coating. Chill times slightly adjusted for texture. Shapes about 25 slightly larger balls. Mix thoroughly but don’t overwork. Melt chocolate over low heat, keep dry. Watch for coating sheen and snap. Sprinkles swapped for crushed peppermint candy. Store cold; avoid moisture buildup. Handle gently post-dip to prevent cracks. Great for last-minute gifts or quick sweet fix packed with mint-chocolate punch.

Prep: 20 min

Cook: 0 min

Total: 30 min

Serves: 25 servings

cookies desserts chocolate mint no-bake

Introduction

Minty chocolate and creamy surprise. Cookie balls but not boring. Thin Mints swap gives crisp mint punch—no dusty Oreo taste here. Butter added to chocolate lowers viscosity—coating spreads evenly and hardens with satisfying snap. Softer cream cheese mix holds shape but still creamy. Freeze time extended for firm but not icy texture. Dip technique critical to avoid cracking or uneven layers. Peppermint crunch adds textural contrast and pop of color. Chill till firm. Handle gently; cold sweet melts fast on hands. Great for snowy days or impromptu gifts; simple adjustments make a big difference. Classic turned minty with no fuss, just hands-on know-how.

Ingredients

8 oz softened cream cheese

1 package crushed Thin Mint cookies, about 30

5 oz dark melting chocolate

1 tbsp unsalted butter

Crushed peppermint candies for decoration

In The Same Category · Sweet Treats

Explore all →

About the ingredients

Softened cream cheese must be pliable yet cool, avoid melting or you’ll get greasy mix. Thin Mint cookies instead of Oreos for freshness; crush finely but leave some texture. Butter in chocolate helps spreadability—skip butter and chocolate thickens too fast, causing lumps or thin spots. Use good quality dark chocolate, 60-70% cocoa; cheap melts grainy. Peppermint candies crushed add crunch but skip if sensitive to sugar crystals. Use wax paper or parchment under balls—keeps from sticking, prevents moisture after freezing. Store in airtight container, fridge preferred to keep balls firm and coating snap intact. Great way to use leftover holiday cookies or seasonal treats.

Method

Crush Thin Mint cookies finely but don’t turn to powder. Mix with softened cream cheese. Texture like damp sand. Stop when uniform but avoid over-kneading; too warm turns mix greasy.

Form 25 balls around 1.25 inch diameter. Slightly larger than usual to keep mint flavor intact. Place on parchment or wax paper-lined tray. Freeze 15 minutes until firm but not frozen solid. This firms up mix for easier dipping.

Double boiler melting chocolate with butter. Use barely simmering water, keep chocolate bowl dry. Stir until glossy and melted. Butter thins chocolate, prevents clumping, yields better coating snap when cooled.

Remove cookie balls from freezer. Using fork or dipping tool, dip gently into chocolate, turn to coat fully. Shake off excess slowly to avoid thin spots or drips. Return to lined sheet. If chocolate thickens, warm gently between dips.

Sprinkle crushed peppermint over dipped balls while chocolate still tacky. Crisp candy adds crunch and color contrast. If chocolate hardens, decorate with drizzle instead.

Refrigerate for minimum 55 minutes or until firm with snap on touch. Avoid condensation by covering loosely. Store chilled. Keep away from humidity to prevent melting or bloom.

Technique Tips

Precise crushing controls texture—too fine means dense, too coarse means crumbly balls. Mix cream cheese and cookie crumbs until sandy and manageable, aim for smooth but not oily. Freezing firm but not rock hard, so balls hold shape but dip doesn’t crack coating. Double boiler low heat melts chocolate gently—never water droplets in melting bowl or chocolate seizes. Add butter to lower viscosity; scrape chocolate sides often. Dip with steady hand to avoid thin spots; remove fork slowly to prevent drip marks. Sprinkle topping immediately while chocolate tacky for adhesion. Chill in fridge vents for firm set; if chocolate cracks on handling, balls too cold before dipping or chocolate too thick. Let dip balls warm slightly before re-dipping for smooth coats. Cover loosely, avoid air moisture condensation.

Chef's Notes

💡 Use high-quality dark chocolate for better melting—60-70% cocoa works best. Ensure butter is unsalted. Wait till glossy and smooth. Mix gently. Keep heat low.
💡 If chocolate thickens too fast, add a tiny bit of vegetable oil to thin it out. Helps with coating. Stir until evenly mixed. Don't rush; take time.
💡 Chill balls longer if soft—stick them back in even if they seem firm; takes a while to fully set. Watch texture; you want sturdy but not frozen.
💡 Crushed peppermint candy? Add crunch and color. If sensitive to sugar crystals, skip or use mini chocolate chips instead. Gives different texture.
💡 Avoid moisture during storage. Airtight container essential. Keep in cool place. Don't stack them; keep separate to avoid sticking or cracking.