In the midst of Girl Scout season, why not transform those famously delicious Thin Mints into something even tastier? Just 3 ingredients to make these minty pieces of Heaven!
I had two boxes of Girl Scout Thin Mints lying around, and I wanted to make something with them, rather than engulfing both boxes while watching reruns of The Golden Girls.
Thin Mint Truffles!!!
If you’re a fan of Thin Mints AND simple recipes, then this recipe is right up your alley! All you need are Thin Mint cookies, cream cheese, and chocolate (or Candy Melts). Regular chocolate chips work just fine in this recipe. I just happened to have these fun green Candy Melts that I got on clearance after Christmas. Score!
Note: Candy Melts have a vanilla/white chocolatey flavor, so if you’re more of a fan of milk or dark chocolate, stick to the chocolate chips. Also, if you don’t have any Girl Scout Thin Mints, feel free to substitute them with one (15.25 oz) package Mint Creme Oreos!
Though this recipe is pretty simple, I’ve provided a few step-by-step photos as well as some helpful tips to making these taste bud treasures. Okay, that sounded a little corny…but I’m too proud of that clever description to delete it.
First, we’ll start with the Thin Mints. You’ll want to place two packages of Thin Mints into a food processor and pulse them into crumbs, like this:
Alternatively, you could seal the cookies in a large zip-top bag and use a rolling pin or hammer to crush them. If using a hammer, don’t go too crazy when pounding the cookies. Remember, they’re not your ex-boyfriend.
Once you’ve crushed your ex-boyfriend. I mean, cookies…add one 8-oz package of cream cheese to the crumbs. Pulse until you don’t see any streaks of cream cheese in the mixture. If you’re not using a food processor, just place the crumbs in a large bowl and mix the cream cheese in with a wooden spoon. Watch those muscles explode! Or, use a hand mixer to prevent muscle soreness the next day.
Though your natural impulse will be to simply eat the mixture straight from the bowl and call it a day, try to resist the temptation. Trust me, it only gets better. I promise.
Roll what’s left (at least half, hopefully) of your mixture into one-inch balls, and place them on a cookie sheet, lined with wax or parchment paper. I ended up with 35 balls.
Side note: I really wish there was another word to use other than “balls,” but there really is no better word. Just try to understand that I’m not trying to sound dirty.
Place your balls in the freezer (try to contain yourself) for at least twenty minutes, so that they harden up and are easier to dip in the chocolate.
In the meantime, pour one 12-oz package of chocolate chips or Candy Melts into a microwave-safe bowl. We don’t want any bombs going off in your kitchen. Microwave the chocolate on high for one minute, remove and stir, then return to the microwave for one more minute until fully melted (no chips remain).
Now you’re ready to dip!
This task can seem a bit intimidating since most people have a difficult time making their truffles turn out so perfectly. After countless recipes of dipping things in chocolate (besides my fingers), I’ve come up with my own tips.
When dipping, I like to use toothpicks or bamboo skewers. I find that I have more control and my truffles end up with a smooth finish!
Swirl, baby swirl!
After swirling the balls in the chocolate, I like to tap the toothpick or skewer on the side of the bowl to let any excess chocolate drip off.
Use another toothpick or skewer to release the ball from the toothpick while placing it back onto the lined cookie sheet. The key here is to gently twist the stick out of the truffle which prevents you from smushing it.
The chocolate hardens up pretty quickly, but you might want to place the truffles in the refrigerator for about 10 minutes before serving.
This last step is totally optional, but if you really want to prettify your truffles, you can melt a little white chocolate and drizzle it over each one with a fork. Just find your inner Jack Pollock and go to town on those balls! Sorry, that one totally slipped out.
Don’t worry if your truffles don’t turn out perfectly. They’ll taste just as great. You can’t really go wrong with Thin Mint Cookies, cream cheese, and chocolate.
Look at these. How could you not wanna try this recipe? They’re like little bite-size chocolate mint cheesecakes. Fudgy, creamy, rich, minty and best of all, SIMPLE! Do yourself a favor (and maybe your friends, if they’re lucky), and MAKE THESE TRUFFLES! Your thighs might not thank you, but your taste buds sure will!
- 2 (9 oz) packages Girl Scout Thin Mints
- 8 ounces (224g) cream cheese, softened at room temperature
- 12 ounces chocolate chips or Candy Melts
- Optional: white chocolate
- Place both packages of Thin Mints into a food processor and process until finely crushed.
- Add the cream cheese into the cookie crumbs and pulse until combined.The mixture will be thick and should hold together if you squeeze a handful of it.
- Using your hands, roll the mixture into 30-35 one-inch balls. Place the balls onto a wax paper or parchment lined cookie sheet. Freeze the truffles for about 20 minutes. (Try not to skip this step. It's much simpler to dip them when they're cold and solid.)
- Place the chocolate chips or Candy Melts in a microwave-safe bowl and melt in the microwave for one minute. Remove the bowl, stir, and return to the microwave for one more minute.(Microwave time might vary based on how high of a setting it's on.)
- Working with one truffle at a time, coat in the melted chocolate. To do this, take a toothpick or bamboo skewer and stab the truffle just partway. Swirl the truffle around in the chocolate until evenly coated. Remove the truffle (still attached to the skewer) and tap the skewer on the side of the bowl to remove any excess chocolate. Place back onto the lined cookie sheet and gently twist the skewer out of the truffle.
- Once truffles are set, drizzle with white chocolate, if using.
- Place finished truffles in the refrigerator for at least 10 minutes so that the chocolate sets. Store leftover truffles, covered, in refrigerator.