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…Girl Scout Thin Mint Truffles Recipe.
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.
Related: 90 Christmas Dessert Recipes – Best Easy Recipe List!
Girl Scout Thin Mint Truffles Recipe
Girl Scout Thin Mint Truffles Recipe
Ingredients
- 1 box of Thin Mints Cookies
- 6 oz Cream Cheese softened to room temperature
- 2 tbsp. Cream Cheese Icing
- 2 cups Semi-Sweet Chocolate Chips
- 1 Semi-Sweet Chocolate Baking Bar
Instructions
- 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.
- 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.
- Mix in cream cheese + 2 tablespoons of cream cheese icing. Use your hands to mix the ingredients well.
- Roll into 1 inch thick balls and place on a cookie sheet. Put in the freezer for 30+minutes.
- Use a cheese grater to shave chocolate baking bar 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!
- 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.
- 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.
- Refrigerate for 1 hour. Then serve!
- For best preservation, keep truffles in the fridge when not using.
What You’ll Need to Make This Recipe:
Parchment Paper
Cookie Sheets
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!
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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 🙂
Carly @ Createlive says
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
Kristina says
Great, thank you much 🙂
Kristina says
Okay, I have to say… I made these after work yesterday and they are the bomb. I brought them to work to share (bad idea) and I cannot stop eating them. Thanks again for sharing, I’ll be making these for Girl Scout cookie seasons to come!
Carly @ Createlive says
YAY! I’m so glad you love them! Actually, bringing them to work was probably a GOOD idea, because at least you shared them instead of gobbling them ALL up! 😉