Crush the Oreos: Place the entire Oreo cookies (including the filling) into a food processor. Pulse until fine crumbs form. Alternatively, place in a zip-top bag and crush with a rolling pin until sandy in texture.

Mix with Cream Cheese and Peppermint: In a medium bowl, combine the crushed Oreos, softened cream cheese, and peppermint extract. Mix thoroughly using a hand mixer or spoon until smooth and fully combined.

Chill the Mixture: Cover and refrigerate the mixture for at least 1 hour, or until firm enough to roll.

Roll into Balls: Once chilled, scoop out about 1 tablespoon of the mixture and roll it between your palms into a ball. Continue until all the mixture is used. You should get about 20–30 truffles, depending on size.

Melt the Chocolate: In a microwave-safe bowl, melt the candy coating, almond bark, or white chocolate in short 20-second intervals, stirring in between until fully melted and smooth.

Dip the Truffles: Using a fork or dipping tool, dip each Oreo ball into the melted chocolate, letting excess drip off. Place onto a sheet of wax or parchment paper.

Decorate: While the coating is still wet, immediately sprinkle with crushed candy canes or festive toppings if desired.

Set and Store: Refrigerate the truffles for about 1 hour, or until the coating is completely firm. Store covered in the fridge until ready to serve.