Place whole Oreos in a food processor or blender and puree until finely crushed. Add the cream cheese and extract. Puree until well combined.
Scoop the mixture out into 1 inch balls (about 2 teaspoons), roll into a ball and place on a wax paper lined pan. Place the balls in the fridge for 2 hours or freezer for 30 minutes.
Melt the chocolate according to directions. Take half the balls out of the fridge at a time(so the others stay firm and easy to dip). Dip each ball into the chocolate using a toothpick or fork. Let the excess chocolate drip back in the bowl. Place on a wax paper lined baking sheet and immediately sprinkle crushed peppermint candy on top. Repeat with remaining Oreo balls. Remelt the chocolate as needed.