1. Crush Oreo cookies into fine crumbs using a food processor or rolling pin.

2. Mix cookie crumbs with softened cream cheese and peppermint extract until smooth.

3. Use a cookie scoop to form 1-inch balls and place on a parchment-lined baking sheet.

4. Chill the truffle balls in the refrigerator for 30–45 minutes until firm.

5. Melt white chocolate in 20-second microwave bursts or over a double boiler until smooth.

6. Dip chilled truffles into melted chocolate, letting excess drip off.

7. Sprinkle crushed candy canes over each truffle before the chocolate sets.

8. Refrigerate dipped truffles for 15–20 minutes until coating is fully hardened.

9. Store finished truffles in an airtight container in the refrigerator until serving.