Capture the magic of girls scout thin mint
cookies all year long!
Camille Beckstrand with Six Sisters Stuff
shares a recipe for thin mint truffles.
Thin Mint Truffles
-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)*
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 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.
For more recipes and projects, check out sixsistersstuff.com.
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