Thin Mint Truffles Recipe {Girl Scout Cookies Recipe}

It’s that time of the year when Girl Scouts everywhere take to the streets to deliver those boxes of temptation to those who simply can’t resist. For me, I absolutely adore both Tagalongs and Thin Mints, but eating the same old cookie can get a bit boring at times. That’s why I love finding a delicious Girl Scout Cookies Recipe that uses my favorite cookies, but adds a bit of variety to how they’re enjoyed. This Thin Mint Truffles recipe is one of my favorites!

Yes, this Girl Scout Cookies recipe uses Girl Scouts cookies, but if you’re wanting to make them at a time when GS cookies aren’t available, any regular mint cookie will work. These are so easy to make that even the kids will love helping! They work up incredibly quick too! You can change the flavor a little bit too by changing the chocolate that you use. For this post, we used dark chocolate, but milk chocolate and white would also be amazing! This is one of my favorite modified cookie recipes short of my strawberry white chocolate chip cake mix cookie recipe. That one is my favorite.

Girl Scout Cookies Recipe – Thin Mint Truffles

This girl scout cookies recipe will make around 16 Thin Mint Truffles. Once you’ve made them, store them in an airtight container in the fridge. They’ll keep around 2 weeks in the fridge or 2-3 months in the freezer. Why anyone would have them around that long though is beyond me. They never seem to last a my house!

You Will Need:

• 1 sleeve Girl Scout Thin Mint Cookies (or any mint cookie w/out cream filling)
• 2 oz Cream Cheese, softened
• 1 cup of dark chocolate morsels
• Sprinkles or Candy Melt (optional)

This recipe can be doubled, but you’ll want to make sure that if doing so, you get the cream cheese fully mixed in.

Add the sleeve of cookies to your food processor and process until they are finely crushed.

Next, in a large mixing bowl, mix the softened cream cheese in with the crushed cookies. You can try using your food processor to do this, however, I usually have much better luck getting it combined really well when I use my hands instead.

Once you’ve got it all combined, it will stick together and form a ball like shown in the photo above.

Line a baking sheet with parchment paper. Form the cookie/cream cheese mixture into 1-inch balls and place them on the sheet. You can either roll them with your hands or use a cookie scoop to make it easier. Place the rolled balls in the fridge for around 30-minutes.

While the cookie balls are in the fridge, get your chocolate ready to melt. Once the truffles are ready to come out of the fridge, melt the chocolate chips in a microwave safe bowl. Remove the truffles from the fridge and using a toothpick, dip each one fully into the melted chocolate. Make sure you get a good covering. 

Once you’ve got the truffle dipped in chocolate, place each one back on the parchment paper to harden. If you’re decorating with sprinkles or anything, make sure to do so before the chocolate hardens so that they stick.

If you’re having trouble with the chocolate not hardening correctly, you can use a bit of shortening or paraffin wax to help it. Simply melt it with the chocolate and stir it in together. It won’t change the taste at all but will help the chocolate harden better.