Thursday, June 21, 2012

Thin Mint Cookie Truffles

I'm on a truffle kick! I love no bake recipes, and with only three ingredients, this recipe couldn't be easier. Thanks for this awesome recipe!


-1 (9 oz) package of Girl Scout Thin Mint Cookies (or Keebler Grasshopper cookies)
-1/2 package (4 oz) cream cheese, softened
-1 (12 oz) bag Guittard's Green Mint Chips (I couldn’t find these, so I substituted it with basic milk chocolate chips)


In a food processor, pulse the Thin Mints a few times, and then blend them down until they are just crumbs. If you don't have a food processor, you can still make these. Throw the cookies in a big Ziploc bag and start pounding them with a hammer until you have a lot of fine crumbs.

Next, mix the cream cheese and cookie crumbs together in a bowl until well-mixed. Roll the mixture into 1 inch size balls, and place them on a wax paper covered baking sheet. Place the baking sheet in the fridge for about 30 minutes, so the balls are easier to dip in the chocolate and do not fall apart. Next, melt the green mint chips in a microwave-safe bowl in the microwave for 1-2 minutes.

Roll each ball in the melted chips until it is fully covered. Carefully pick up the truffle and allow the excess mint chocolate to run off before placing back on the wax paper. Repeat with all the truffles.

Stick the truffles back in the fridge for 10 minutes or until the mint chocolate is hardened.

If you want to decorate your truffles as shown in the picture, melt about 1/2 cup of white chocolate chips (or almond bark or white candy coating-whatever you want) the same way that you melted the mint chips. Spoon the white chocolate in a small Ziplock bag and cut a tiny bit of one corner off the bag. Start small at first, then if you need, make the hole a little larger. Drizzle the white chocolate over the green truffles.

Place back in the fridge until you are ready to eat them.