No-Bake Thin Mint Cookie Truffles Recipe

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Well, I am happy to announce that I found a Girl Scout in my area and my Girl Scout Cookie order is in! Now the waiting game begins . . .

In the meantime, I whipped up a batch of these yummy truffles. Remember our Oreo Truffles? These are just like those, but made with delicious Thin Mint Cookies instead (or you can use Keebler's Grasshopper Cookies if you are waiting for your Girl Scout Cookies to arrive like I am).

These little balls of goodness are amazing (especially if you love the mint and chocolate combo!). Best part about them: no baking required and only 3 ingredients are needed!
These would also be so fun for St. Patrick's Day!

Ingredients:
-1 (9 oz) package of Girl Scout Thin Mint Cookies (or Keebler Grasshopper cookies)
-1/2 package (4 oz) cream cheese, softened (I used fat free and it worked great)
-1 (12 oz) bag Guittard's Green Mint Chips (I just found these at the grocery store)*

Directions:

In a food processor, pulse the Thin Mints a few times, and then blend them down until they are just crumbs. It might be easier to do this in two batches (even 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.
Once the truffles have been in the fridge for a while, melt the green mint chips in a microwave-safe bowl in the microwave. Heat the chips for 30 seconds at a time, stirring in between each heat burst. Repeat until the chips are all melted.

Roll each ball in the melted chips until it is fully covered. I usually use two forks to push the truffle around until it is all covered. Then, using the two forks, 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 a couple of minutes or until the mint chocolate is hardened.

If you want to decorate your truffles as I did, 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 devour eat them.


*If you can't find those green mint chips, these can be made with almond bark or vanilla candy coating. It would also be cute to set aside small amount of cookie crumbs and sprinkle them on top of the truffles. Sprinkles also look cute on these too!

Recipe adapted from: Tasty Kitchen