Thin Mint Truffles Recipe… {girl scout season just got better!}

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Following is a delicious Truffle Recipe and guest
post by Carly at CreateliveBlog.com ~ enjoy!

Last week, the Girl Scout Cookies came in at work. I swear to you, the afternoon was a solid 4 hours of the battle of self control.  Somehow, I managed to make it home with a full box of Thin Mints.  I knew they wouldn’t last long if I left them out…

But then a tiny voice in my head whispered… truffles.  Any sort of truffle or cake pop seems to be the way to go lately.  Nothing pleases a crowd more than a truffle made using one of their favorite ingredients.

Don’t believe me?  Try Oreo Truffles, Pumpkin Cheesecake Truffles, Carrot Cake Pops, or 60 calorie cake pops.

Ingredients:

  • 1 box of Thin Mints (Don’t have Thin Mints?
  • 6 oz Cream Cheese (1/3 Less Fat)
  • 1 bag chocolate chips

 Directions:

Prep: Have two cookie sheets waiting, one lined with parchment paper or aluminum foil. Also, have either two spoons or a fork and a spoon ready for dipping the thin mint truffles.

1. The thin mints need to be crushed/processed into small pieces. If you have a food processor, congratulations, your life just got easier than everyone else’s! Otherwise, I’d suggest putting the cookies in a large ziplock bag and using an ice cream scooper to crush them. The cookies are also quite fragile, so squishing them by hand is do-able.

2. Mix in cream cheese. I also added 2 tablespoons of cream cheese icing. Use your hands to mix the ingredients well.

3. Roll into 1 inch thick balls and place on a cookie sheet. Put in the freezer for 30+minutes.

4. Use a cheese grater to shave chocolate chips for coating the truffles later. Keep the chocolate shavings in a shallow bowl. Then put 2 cups of chocolate chips into a bowl and heat for 90 seconds. Stir, then heat for another 15. Add 1 teaspoon of oil and mix well. Continue to heat and stir for 15 second intervals if needed… but you should be set!

5. Drop cooled truffles into the melted chocolate. Using two spoons (or a spoon and a fork), roll each ball around until it is covered in chocolate. Drop onto a cookie sheet and let sit for 10 minutes.

6. After 10 minutes, or when the chocolate is somewhat more firm but still sticky, pick up each truffle and roll it around in the bowl of chocolate shavings.

7. Refrigerate for 1 hour. Then serve!  For best preservation, keep truffles in the fridge when not using.

P.S. Looking for more truffle recipes? Try Oreo Truffles, Pumpkin Cheesecake Truffles, Carrot Cake Pops, or 60 calorie cake pops.

Carly is a young blogger living in Chicago who loves mason jars, healthy cupcakes, oxymorons, and workout music! Check her out on Facebook, Pinterest, or visit her website!

See Also:
Whole Wheat Thin Mint Chocolate Cupcakes Recipe

So… what’s YOUR favorite Girl Scout Cookie Flavor? ;)

Leave a comment & share!  {I’ve got a serious weakness for Thin Mints!}

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6 Responses to Thin Mint Truffles Recipe… {girl scout season just got better!}

  1. Kristina says:

    omg These look amazeballs. Do you think I’ll be okay if I’ve eaten like 6 Thin Mints out of the box already though? Or do I need a solid whole box? This looks so good, thank you :)

    • Hey Kristina,
      It will work just fine if you’ve already eaten a few! If you’re worried, you can add slightly less cream cheese. I’ll be honest, one of my batches was made after I had already gobbled down a few, and it turned out just fine!
      -Carly

  2. Helen says:

    Why would you grate chocolate chips? Wouldn’t it be easier to grate a square of baking chocolate, it comes in semisweet. Also, if you use chips to coat them, you won’t have two cups to melt as a bag is only 2 cups. But these do look like a fantastic twist to the usual Oreo truffles.

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