Melt butter and set aside. In a food processor, process Oreo cookies until they become a fine crumb. Then pour in butter and process until incorporated.
Shape dough into ball approximately the size of a ping pong ball and set onto wax paper.
In a double boiler or the microwave, gently melt the white chocolate chips. Add 1 teaspoon of coconut oil if needed to thin. Dip balls into white chocolate to cover then place back onto wax paper. Sprinkle with crushed peppermint before chocolate cools. Then let cool completely and store in air tight container for a week or longer in the fridge.