Recipes // Desserts // Thin Mint Truffles

Thin Mint Truffles

Prep Time: 30 minutes
Servings: 30-40 truffles (depending on size balls you make)
The most famous Girl Scout cookie of all time had to be used in a fun way- enter thin mint truffles. Perfect for your sweet tooth!
  • 1 box of thin mints or grasshopper cookies
  • 1 small container of chocolate frosting (probably won’t need the whole thing)
  • White or Milk chocolate melting bars- found in the baking section
  • Chopped Andes Mints or chocolate peppermint candies
  1. Place entire box of cookies in the food processor, pulse until crumbly- small crumbles. If you don’t have a processor just put them in a ziploc bag and beat with a rolling pin until crumbled
  2. In a bowl, put the cookie crumbs and 1/2 of the frosting. Stir until a dough forms- it should hold together but not be too sticky. Add frosting in small amounts at a time- but I’ve found I only use half of the frosting container
  3. Roll dough into balls (I use a small ice cream scooper) and place on a lined baking sheet
  4. Place dough balls into the freezer for 15 minutes- just long enough to harden up a bit
  5. Chop Andes mints into fine pieces
  6. Melt white or milk chocolate
  7. Place a dough ball on a fork and hold in one hand- in the other hand use a spoon to pour chocolate over the dough ball (the chocolate will fall through the fork a bit)
  8. Once covered in chocolate, push off of the fork with one finger onto the lined baking sheet and sprinkle with chopped up mints
  9. Allow to harden, typically overnight, and then remove from the baking sheet- extra chocolate will remain on the sheet
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