Add the Oreos to a food processor and pulse until finely ground. You want a soft crumb that blends well — no big chunks left behind.

Add the softened cream cheese and mix until smooth. It should come together into a dough-like consistency that holds when pressed between your fingers.

Mix in the peppermint essence and espresso powder until evenly combined. Go slow with the peppermint — two drops are plenty! You can always add more if you prefer a stronger flavor.

Scoop about one tablespoon of the mixture at a time and roll it between your palms to form small balls. Line them on a parchment-covered baking sheet.

Freeze the truffles for 5–10 minutes to firm them up before dipping. This helps them hold their shape.

Place the milk chocolate wafers in a microwave-safe bowl. Heat in 30-second bursts, stirring between each until smooth.

Use a fork or skewer to dip each chilled truffle into the melted chocolate, letting the excess drip off. Set back on the parchment. Melt the white chocolate and drizzle across the tops for that perfect finishing touch.

Let the chocolate harden at room temperature, or chill briefly in the fridge if you’re in a hurry.