Servings 20 truffles
Ingredients
- 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
Equipment:
- Piping bag or sealable plastic bag
Instructions
- 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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