Make the Oreo Mixture : Place the Oreos in a food processor and pulse until they form fine crumbs. Add the softened cream cheese and peppermint extract to the processor.

Shape the Balls : Scoop about 1 tablespoon of the Oreo mixture and roll it into a ball. Place on a parchment-lined baking sheet. Repeat with the remaining mixture to make about 36–40 balls. Chill the Oreo balls in the refrigerator for at least 30 minutes or until firm.

Coat in White Chocolate : Using a fork or a dipping tool, dip each Oreo ball into the melted white chocolate, ensuring it’s fully coated. Let any excess chocolate drip off. Place the coated balls back onto the parchment-lined baking sheet.

Add the Peppermint Topping : While the coating is still wet, sprinkle crushed peppermint candies over each ball. Let the balls set at room temperature or place them in the refrigerator until the chocolate hardens.