Thin Mint Oreo Cups mix Oreo crumbs, peppermint, and mint chocolate chips for a bold peppermint-chocolate flavor—no baking, just three ingredients!

THREE INGREDIENT easy, no-bake Chocolate THIN MINT oreo cups via chelseasmessyapron.com

Thin Mint Oreo Cups

These treats started as Oreo truffles—Oreos + cream cheese—but I turned them into a fun Christmas snack that tastes like a thick “thin” mint.

There are 3 ways to make these:

  1. Classic: Chocolate + Oreo/Peppermint ball + more chocolate.
  2. Swap Andes Mint Chocolate for white chocolate: Melt 1/2 cup white chocolate chips with 1 tsp vegetable oil, then layer.
  3. Drizzle melted white or mint chocolate and top with peppermint toppings for extra flair—perfect for a holiday party.

Trust me, if you don’t want to eat every single one, take them to a party.

Ingredients

  • Oreos: Use regular Oreos and don’t separate the cookies from the cream.
  • Cream Cheese: Ensure the cream cheese is softened to mix well with the Oreo crumbs.
  • Andes Creme De Menthe Baking Chips: Melt the chocolate in short bursts to avoid burning, stirring between each round.
  • Sprinkles (optional): Try festive sprinkles to make your thin mint oreo cups festive.
  • Candy Canes: Crush the candy canes into small pieces for a sugar-like texture.
THREE INGREDIENT easy, no-bake Chocolate THIN MINT cups via chelseasmessyapron.com

How To Make Thin Mint Oreo Cups

  1. Crush Oreos: Keep the cream inside the Oreos for the best texture.
  2. Chop Candy Canes: The finer the candy cane, the better it mixes with the Oreos.
  3. Mix in Cream Cheese: Use a hand mixer for easier mixing.
  4. Shape Dough: Make sure they’re the size of the muffin cup to get an even chocolate coating.
  5. Melt Chocolate: Melt in 30-second bursts, stirring in between, to avoid burning.
  6. Assemble Cups: Press the dough ball down so it’s completely covered in chocolate.
  7. Chill: Let them sit at room temp for a few minutes before eating.

Storage

Store leftover Thin Mint Oreo Cups in an airtight container in the fridge. Let them sit out for a bit before eating, as the chocolate may be hard after chilling. Perfect for enjoying later!

More Holiday Treats

5 from 3 votes

Thin Mint Oreo Cups – 2 Ways!

These Thin Mint Oreo Cups have a creamy Oreo-peppermint filling nestled between layers of melted Andes chocolate. They’re both easy to make and irresistibly festive. Add candy canes and Christmas sprinkles for a special holiday dessert!
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 22 cups

Equipment

Ingredients

For a white chocolate cup variation:
  • 1/2 cup white chocolate chips
  • 1 teaspoon vegetable oil

Instructions 

  • Line a mini muffin pan with mini muffin cup liners. Set aside. No need to separate the Oreos—you’ll use the cookie and the creme.
  • In a blender or food processor, process the oreos (start with 16 and pulse 2 extra if the mixture is too wet) until you get a fine crumb consistency. Pour into a bowl.
  • In the blender or food processor, unwrap and process the candy canes until you get a fine sugar consistency. Add with the Oreo crumbs and mix. The candy cane addition is totally optional for a super pepperminty flavor ๐Ÿ™‚
  • Add in softened cream cheese and mix until a thick and wet dough has been created. This takes a bit of patience. Just keep stirring; you’ll get there! (I recommend using hand mixers.)
  • Pinch off little balls of the dough and roll into small circles. You should have about 22 balls. Flatten the circles to be the width of the mini muffin cup.
  • In a small microwave-safe bowl, melt 1/2 cup Andes chocolate chips for 30 seconds. Remove from microwave and stir 30 seconds, then return for 15 more seconds if they aren’t fully melted.
  • Pour enough chocolate to barely coat the bottom of the muffin cup. Press the Oreo-peppermint dough into the chocolate. Pour more chocolate to cover the Oreo-peppermint dough completely. If desired, add some Christmas sprinkles.
  • Let harden before eating.

White Chocolate Thin Mint Cups

  • If you want to do white chocolate ones, use the same instructions, except melt 1/2 cup of white chocolate chips with 1 teaspoon vegetable oil at a time. 1/2 cup white chocolate will make about 6 candy cups, so you will want to adjust accordingly if you want to use all the Oreo dough for white chocolate cups.

Recipe Notes

Storage: Store in an airtight container in the fridge if not enjoying within a few hours. After refrigerating, let them sit out for a bit before enjoying because the chilling does make the chocolate super hard.

Nutrition

Serving: 1serving | Calories: 108kcal | Carbohydrates: 12.6g | Protein: 1.3g | Fat: 6.4g | Cholesterol: 6mg | Sodium: 32mg | Fiber: 0.7g | Sugar: 10.3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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35 Comments

  1. Tasha says:

    I was wondering if you could use butterscotch chips for a different flavour?

    1. Chelsea says:

      I think that would absolutely work! Let me know if you try! ๐Ÿ™‚

  2. Carla J. Bledsoe says:

    Yes I just finished them but the recipe does not say how long before they harden. Could you let me know? I am planning on taking them to our church Chritmas

  3. jenn says:

    5 stars
    Can I freeze these?

    1. chelseamessyapron says:

      I haven’t, but I don’t see why you couldn’t. Just be sure to store them in an air tight container and then thaw them out in the fridge.

  4. Jen says:

    I just made these tonight and they are delicious!!!! Do I need to refrigerate them or are they ok out until our party tomorrow? Thanks!!!

    1. chelseamessyapron says:

      So happy to hear you’ve been enjoying these treats Jen! ๐Ÿ™‚ I would recommend refrigerating them for overnight. The chocolate will get super hard though so make sure to leave them out a couple of hours before serving ๐Ÿ™‚ Happy Thanksgiving!

  5. randy says:

    What size candy canes are used?
    Are the whole oreos used with cream center?
    And….1/2 cup of chocolate don’t seem like enough to add to tops of these….is that amount correct?

    1. chelseamessyapron says:

      Regular sized candy canes
      Whole oreos are used
      1/2 cup is if you choose to do the white chocolate version of these. You’ll use a whole bag of Andes Creme De Menthe Baking Chips for the chocolate ones ๐Ÿ™‚

      1. randy says:

        With only three ingredients?
        I’m counting 4.

  6. Debby says:

    Wow….I have to make a treat for work next week….I will be making these! They look sooo good!

  7. Amy@Little Dairy on the Prairie says:

    I’m scared to make these because I know I will eat the whole batch myself! I will have to be disciplined and make them to share!

    1. chelseamessyapron says:

      Haha and then teach me how you get to be so disciplined!!

  8. Carrie @Frugal Foodie Mama says:

    These look so perfectly holiday festive! ๐Ÿ™‚
    Thank you so much for sharing at this week’s Marvelous Mondays party. Pinned & sharing!

    1. chelseamessyapron says:

      Thanks Carrie! And thanks for the pin ๐Ÿ™‚