Thin Mint Truffles
Ah, Girl Scout cookie season, you are upon us again. Every year I try not to buy too many boxes, but I always end up with at least two: shortbreads and Thin Mints. Everyone loves Thin Mints, there’s no doubt about that. This recipe for Thin Mint Truffles puts a whole new spin on the popular treat.
I did Girl Scouts—Brownies, specifically—for one year a a kid. I feel like it’s a rite of passage to do Girl Scouts for at least a year. And if we’re being honest, I only wanted to do it for the cookies. Fortunately, I still know enough people who have daughters in Girl Scouts that I can still get my cookie fix.
What’s your favorite Girl Scout cookie? The shortbreads have always been one of my favorites for their versatility. They’re tasty on their own, but spread with a little peanut butter, cookie butter, or even Nutella, they’re delicious. Next in my favorites line are the chocolate and peanut butter Tagalongs. And I’ve never been a big fan of Samoas; coconut isn’t my thing. But even a shortbread smeared with Nutella can’t beat the classic Thin Mints.
Thin Mint Truffles
If you’ve ever eaten or made Oreo balls (like these), my Thin Mint truffles follow a similar method. I had an unopened box of the chocolatey, minty delights in my cabinet, and immediately knew what I wanted to try with them. Some of the best desserts or snacks are not complicated—just easy and delicious, the way they should be!
All you need to make these truffles are cream cheese, chocolate, and of course, Thin Mints. I don’t have a large food processor, so I just crush the cookies in a bag with an empty wine bottle and stir in the cream cheese in a large bowl. But if you have a large enough food processor, you can add the cream cheese and blend it directly in there. Either way works.
I like a heavy mint-chocolate flavor, so I added an extra 1/2 teaspoon of peppermint extract to my mix. If the mix is too “cream cheese-y” for your preferences, add 1 tablespoon of cocoa powder to balance it out. Just taste the dough before adding either of those, and then add them if needed. For dipping, I used milk chocolate, but dark or white chocolate would work just as well. Dipping can be tricky. I’ve had the most success using a regular fork and letting them set on a lined baking sheet.
As for decoration, I like to keep them simple. A little drizzle of white chocolate is a nice touch, and it doesn’t take much! If you want to add some sprinkles or crushed cookies on top, sprinkle them on before the chocolate coating sets, that way the crumbs will stick.
Later, I’m interested in trying this same method with other Girl Scout Cookies and seeing what else works. Maybe Tagalongs or whatever lemon cookie they come out with this year? What do y’all think?
Here’s how to make Thin Mint Truffles.
You’ll be surprised how easy and quick these are to make! And you’ll have plenty to share with friends (or coworkers, in my case)—this recipe makes about 4 dozen truffles.
Thin Mint Truffles
- 1 box Thin Mints Girl Scout cookies (box contains 2 sleeves of cookies)
- 8 oz cream cheese, softened (1 block)
- 1/2 tsp peppermint extract (optional)
- 1 tbsp cocoa powder (if needed)
- 6-8 oz melted chocolate (milk or dark)
- Add cookies to a food processor and pulse into fine pieces.
- Mix in cream cheese and peppermint extract, either in the food processor with cookie pieces, or add both to a large bowl and mix with a hand mixer.
- Taste dough. If it's too "cream cheesy," add 1 tbsp cocoa powder and mix again.
- Cover and chill dough for 30 minutes.
- When ready, melt chocolate in a small bowl.
- Remove dough from refrigerator, and roll into 1-inch balls.
- Carefully dip balls in melted chocolate and cover completely. Lift from chocolate with a fork and place on a lined baking sheet.
- Once all balls are dipped, put baking sheet in the freezer for 15 minutes to let the truffles set.
- Store in an airtight container in the refrigerator for up to a week (if they last that long).