3-Ingredient Thin Mint Truffles

It’s that time again!  Girl Scout cookie season.  I would like to take this opportunity to wave goodbye to my chances at ever looking decent in my bathing suit this summer.

college-humor-funny

There are three things I would like to say about Girl Scout cookies:

  1. Unless you live under a rock, you probably know that you can now buy Girl Scout cookies online.  Please don’t do that.  The one redeeming quality for buying an absurd amount of sugar-and-fat (and crack, IMO)-laced goodness is that you are contributing to those pony-tailed munchkins with half their teeth missing.  Don’t take that away from them, or yourself.  Without that contribution, you’re just another sorry sap buying processed treats on the internet.
  2. Thin Mints are now officially VEGAN.  And, according to a recent poll, they taste different.  Like my dad always says, “fat is flavor.”  Put the lard back in, and let’s have some real fun, shall we?
  3. Do you think it is a simple coincidence that Girl Scout cookies come around right when the majority of folks give up on their New Year’s Resolutions?  Or is it the most genius marketing scheme ever?

I, like any blue-blooded American, do love me some GSC’s.  What’s your favorite?  I am a Caramel deLites girl (Samoas, depending on the state), but other the past couple of years have really grown to love the ever-popular Thin Mints.  Everyone loves these, right?  I can’t bring them in my house, or else the cookie monster inside me will magically house a sleeve without coming up for air.

This year, when I bought a few boxes from my friend’s two adorable daughters, I needed to make something with my Thin Mints.  There’s a ton of fun stuff swirling around Pinterest, and this one really caught my eye:  truffles.  Truffles need some patience, and they get messy, but are really easy and a huge crowd-pleaser.  I brought these to work, and they went over like gang-busters.  I think people enjoyed them more than the actual cookie, dare I say!

The best part?  It’s 3 ingredients.  3!  gotta love that, right?  Fair warning:  these are as addictive as the cookie.  A fun treat for St. Patty’s day, too, right?  Enjoy 🙂


Materials:

  • food processor
  • large bowl
  • small bowl
  • spatula
  • tablespoon
  • wax paper or parchment paper

Ingredients:

  • 1 box of Thin Mints cookies
  • 3 oz of cream cheese, softened
  • 1/2 bag of chocolate chips
  • OPTIONAL:  1 T coconut oil or Crisco, white chocolate and food dye/sprinkles (for decorating),

Directions:

  1. Pour cookies into food processor.           FullSizeRender (25)
  2. Pulse until finely ground (it will look like dirt).IMG_4002
  3. Place into a large bowl with cream cheese. FullSizeRender (26) Mix until well combined.  NOTE:  by hand (using both hands) works best!IMG_4005
  4. Using a tablespoon, scoop out and shape same-size balls.IMG_4007
  5. Place into the fridge (or freezer) for at least 30 minutes.
  6. In a small bowl, place chocolate chips (and coconut oil, if using).  Microwave and stir in 30-sec intervals, until melted.FullSizeRender (30)
  7. Dip and roll each ball in the melted chocolate.  Shake off excess chocolate (gently), and place on wax/parchment paper to dry and harden.FullSizeRender (29)
  8. NOTE:  if you would like to decorate your truffle, you can melt some white chocolate, dip a fork into the white chocolate, and quickly shake back and forth over the truffles.IMG_4010FullSizeRender (31)
  9. Place in the fridge to completely harden and cool.FullSizeRender (27)
  10. Enjoy!FullSizeRender (28)

3-Ingredient Thin Mint Truffles

  • Servings: 20
  • Time: 60 min
  • Difficulty: easy
  • Print

FullSizeRender (28)

Materials:

  • food processor
  • large bowl
  • small bowl
  • spatula
  • tablespoon
  • wax paper or parchment paper

Ingredients:

  • 1 box of Thin Mints cookies
  • 3 oz of cream cheese, softened
  • 1/2 bag of chocolate chips
  • OPTIONAL:  1 T coconut oil or Crisco, white chocolate and food dye/sprinkles (for decorating),

Directions:

  1. Pour cookies into food processor.
  2. Pulse until finely ground (it will look like dirt).
  3. Place into a large bowl with cream cheese.  Mix until well combined.  NOTE:  by hand (using both hands) works best!
  4. Using a tablespoon, scoop out and shape same-size balls.
  5. Place into the fridge (or freezer) for at least 30 minutes.
  6. In a small bowl, place chocolate chips (and coconut oil, if using).  Microwave and stir in 30-sec intervals, until melted.
  7. Dip and roll each ball in the melted chocolate.  Shake off excess chocolate (gently), and place on wax/parchment paper to dry and harden.
  8. NOTE:  if you would like to decorate your truffle, you can melt some white chocolate, dip a fork into the white chocolate, and quickly shake back and forth over the truffles.
  9. Place in the fridge to completely harden and cool.
  10. Enjoy!

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