A few years ago we began a lively debate to settle one of the world’s biggest questions: Are you Team Samoas or Team Thin Mint?
Several dozens of homemade Samoas cookies later, I thought I had firmly planted my flag on Team Samoas soil. And all was lovely and well in the land of toasted coconut and caramel, that is, until Thin Mint Cookie Truffles entered the scene.
I am all for tearing open a box of Thin Mint Girl Scout Cookies and washing them down with an ice-cold glass of milk. But with a few simple tweaks, you can go from classic cookie to show-stopping dessert bites combining tangy cream cheese, crunchy cookies, a chocolate shell and a sprinkle shower.
These festive Thin Mint Cookie Truffles are perfect for any party, from a St. Patrick’s Day soiree to a birthday blowout. Simply switch up the color of the candy melt drizzle and sprinkles to match your occasion.
So where do you stand? Are you Team Thin Mints or Team Samoas? Weigh in below!
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- 32 Thin Mint Girl Scout Cookies (one 9-oz. box)
- 4 ounces cream cheese
- 1 1/2 cups semisweet or dark chocolate chips
- 1 cup green candy melts
- Green sprinkles
- Piping bag or sealable plastic bag
- Line a baking sheet with wax paper or parchment paper.
- Add the cookies to the bowl of a food processor and pulse them until they are roughly chopped.
- Add the cream cheese and continue pulsing the mixture until it it well combined and there are no large pieces of cookie remaining. Using your fingers, scoop out a portion of the mixture and roll it into a 1-inch ball. Place the truffle on the baking sheet and repeat the rolling process with the rest of the cookie mixture, spacing the truffles about 1 inch apart.
- Cover the baking sheet with plastic wrap then place the baking sheet in the freezer for 30 minutes.
- Once the truffles have hardened, melt the chocolate chips in the microwave or in a double-boiler, stirring until the chocolate is smooth. Dip the truffles into the chocolate, coating them on all sides, then return them to the baking sheet and let them set until the chocolate has fully hardened.
- Once the chocolate has hardened, melt the candy melts according to the package directions then transfer them to a piping bag or sealable plastic bag. Snip off the tip of the bag then pipe the candy melt across the truffles. Immediately top the candy melt with the sprinkles then let the truffles sit until the candy melt has fully hardened.
- Serve the truffles immediately or store them in an airtight container in the fridge until ready to serve.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Would this recipe work the same with an off-brand mint chocolate cookie that are similar to the Girl Scout Thin Mints? I don’t have any access to the Thin Mints right now but would love to try this recipe!
I don’t see why not! Looking forward to reading your results, Lauretta!
I used this recipe but did white almond bark instead of semisweet or dark chocolate chips. It was a super easy recipe and everyone love the truffles. Have used this recipe multiple times.
Awesome! I’m so thrilled you’ve been enjoying the recipe, Jaye!
My 15-year old grandson made these today while I answered any questions. Didn’t have a food processor, so he did all the cookie-crushing in a ziplock bag, then added the cream cheese and squished it together in the bag until mixed. He used candy melts for the coating because I don’t care for how chocolate chips sometimes melt. He made the drizzle blue and finished with multi-colored sprinkles. They were delicious.
Love reading this, Susan! I’m so glad you and your grandson enjoyed the cookie truffles :)
Absolutely amazing! This recipe has become the sole purpose of purchasing thin mint cookies from here on out!
Woohoo! I’m so happy to read that you enjoyed the recipe, Kristina!
These turned out delicious! I was worried they would taste like cream cheese but they do not. I did have to add heavy cream to the chocolate because the store did not have candy melts so I used milk chocolate and it did not melt enough in the double boiler to dip. I used some heavy cream to make that work, though of course that makes it not set up quite as hard. It made 18 truffles of various sizes (my 6 year made the balls so they were not consistent).
I’m so thrilled you enjoyed the recipe, Charlotte! And I love hearing that your 6-year-old helped, too!
Team Thin Mint for life! These were so simple, yet they looked like I spent hours in the kitchen making them. Thank you!