Chocolate Mint Truffles

Here's a confession.

This last Girl Scout season happened to be the first time I ever sampled the famed Thin Mint cookies.

I know, I know... I'm constantly behind on the times.

But as it turns out, these things are really good!  Who would have thunk it, right?

As I was telling everybody I knew about how great these minty, chocolate-y cookies where like nobody else on the planet knew about this treasured secret, I started to learn that not only was everyone painfully aware of this deliciousness, but plenty of folks use Thin Mints in baking to give other treats an extra burst of flavor.

Genius!

One of the best suggestions I got was this recipe for truffles.  Softened cookies smothered in more mint?  Seriously?  What could be better?

Now, I'm off to use more cookies in more baking adventures!




Chocolate Mint Truffles
(adapted from my Cookies & Cream Truffles)

1 package of Thin Mints (or any type of Chocolate Mint cookies)
1 8oz. brick of cream cheese
10 oz. of Mint chips, melted


Pulverize the cookies in a food processor.

Remove 2-3 tbsp of the cookie mixture to use as a garnish. 

For the rest of the cookies, transfer to a bowl and combine with cream cheese until homogenous.

Roll 1" balls and lay them out onto a baking sheet.  Number will depend on how much bigger or smaller you make them.  Refrigerate them for 1 hour.

Dip the chilled balls into the melted mint chips and transfer back to the baking sheet.  Garnish by sprinkling a pinch of cookie dust over the top.  You could also try mixing the cookie dust into the melted mint chips prior to dipping.

Refrigerate for 1 more hour or until ready to serve.








Listening to:  3oh!3 - Colorado Sunrise