Mint Cookie Truffles (Print Version)
# Ingredients:
01 -
9 oz box of Thin Mint cookies
02 -
4 oz of cream cheese, softened at room temp
03 -
1 cup and a half of dark chocolate chips
04 -
Optional: 1 tbsp of coconut oil
05 -
2 tbsp of cookie crumbs or crushed Thin Mints for topping
06 -
Optional: Use mint leaves or green sprinkles for decoration
# Instructions:
01 -
Crush the Thin Mints into fine crumbs using a food processor.
02 -
Put in the cream cheese and blend until it turns into a thick dough-like mixture.
03 -
Grab a tablespoon of the dough and roll it between your hands to form balls. Line them up on a baking sheet covered with parchment paper.
04 -
Let the truffle balls sit in the freezer for about 15–20 minutes. They need to harden.
05 -
Microwave the dark chocolate chips and coconut oil (if you're using it) in 30-second bursts. Stir between each round until smooth.
06 -
Use a fork to coat each frozen truffle in melted chocolate, shaking off any excess. Set them back on the lined sheet.
07 -
Before the chocolate hardens, sprinkle with green sprinkles or cookie crumbs. Pop them in the fridge for about 10–15 minutes to set the coating.