Crush the Oreos: Add the whole cookies to a food processor and pulse until you have fine crumbs. If you don’t have a processor, seal cookies in a zip-top bag and crush with a rolling pin.

Mix the filling: In a mixing bowl, combine the Oreo crumbs with the softened cream cheese, peppermint extract, and a pinch of salt. Stir until the mixture is fully combined and forms a thick, dough-like paste. Taste and adjust the peppermint extract if needed.

Chill briefly: Pop the bowl into the refrigerator for 10–15 minutes. This makes the mixture easier to roll and helps it hold its shape.

Roll the truffles: Line a baking sheet with parchment. Scoop about 1 tablespoon of the mixture at a time and roll into smooth balls, about 1 inch in diameter. Place them on the prepared sheet.

Firm them up: Freeze the rolled balls for 15–20 minutes until firm but not rock hard. This helps the coating set quickly and evenly.

Melt the chocolate: In a microwave-safe bowl, heat your chosen chocolate in 20–30 second bursts, stirring in between, until smooth. If the chocolate seems too thick, stir in coconut oil or shortening. Alternatively, melt over a double boiler.

Dip and coat: Working with a few truffles at a time, dip each one into the melted chocolate using a fork. Tap the fork on the side of the bowl to let excess drip off. Place the coated truffle back on the parchment.

Decorate: While the chocolate is still wet, sprinkle crushed candy canes on top. If you plan to drizzle with a contrasting chocolate, let the coating set first, then drizzle and let it set again.

Set and serve: Let the truffles rest at room temperature until the coating firms up, or refrigerate for 10–15 minutes to speed it along. Enjoy chilled or at cool room temperature.