How often do you walk past the little Girl Scouts selling cookies outside the grocery store and feel like maybe, just maybe, you should buy a box? They’re only available for a short period of time during the year, right? And it’s nice to help out the cause.
Let’s just say I may or may not buy too many boxes of Thin Mints each year when the Girl Scouts start their cookie patrol. Instead of eating a whole sleeve at once, I decided to put those extra Thin Mints to good use.
I rounded up T and J to help me throw together these really easy mint chocolate truffles (which require no baking). Not only do my boys enjoy sneaking a couple bits of dough while at work, rolling the balls of dough is a great sensory exercise for them. My occupational therapist sister would be proud.
P.S. You don’t have to make them during Girl Scout cookie season. You can use any chocolate covered mint cookie. Just don’t tell the Girl Scouts I told you that.
- 1 package Thin Mint cookies (or other chocolate covered mint cookie)
- 12 oz. baking white chocolate (or almond bark), broken into pieces
- 1 tsp pure mint extract
- 4 oz cream cheese, softened
- ½ cup semi-sweet chocolate chips
- 6 - 8 drops green food coloring
- In a food processor, crumble the cookies until all pieces are quite small
- In a stand mixer, combine the crumbled cookies and cream cheese
- Form 11/2" balls and chill in the refrigerator for about 30 minutes
- Just before taking the balls out of the refrigerator, melt the white chocolate over a double boiler.
- Add the mint extract to the melted white chocolate and stir until combined.
- Remove about ¼ cup of melted white chocolate from the bowl before adding food coloring. Use this to drizzle on top of the truffles, if desired.
- Add the green food coloring, if desired, and stir until combined.
- Remove white chocolate from heat.
- Using two forks, dip each chilled cookie ball into the melted white chocolate and place on wax paper.
- Return to the refrigerator to cool.
- Store in fridge until ready to eat.
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