St. Patrick’s Day Thin Mint Truffles

by Rachel McCarthy
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Well hello March! I can’t believe we are already in the third month of the year. Time is really flying! Since it is the beginning of March, I thought it would be fun to kick of the new month with a yummy and fun St. Patrick’s Day treat. Nothing says St. Patrick’s Day more than the color green and thin mint cookies!

As you may know, it’s that time of year again where we see all the little Girl Scouts out selling cookies. I know I always feel obligated to buy something, so this recipe is a great excuse to help the Girl Scouts and make a delicious treat that’s perfect for kids and/or co-workers {and so you don’t eat the entire box yourself!} If you can’t find Girl Scout cookies in your area or you would like to make these when they aren’t selling cookies, you could easily replace the thin mint cookies for these or these ðŸ™‚

Although I am calling them truffles, they are super simple, just a few ingredients and no bake…they just look like truffles, right?! I love the idea of this quick cookie because you could definitely use any other kind of cookie and change up the chocolate or decorations to make it your own. And, they look much more complicated than they really are!
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Thin Mint Truffles


{what you will need}

1 box Thin Mint Girl Scout Cookies
8 ounces cream cheese, softened {I used low fat}
8 ounces white chocolate baking bars
12 ounces white chocolate morsels
Sprinkles for decoration

{directions}
Place the entire box of thin mint cookies {you could always use these or these if you can’t find Girl Scout cookies in your area!} in a food processor. Pulse until the cookies become completely crumbled. Transfer the crumbled cookies to a large bowl and add the cream cheese. Stir until completely combined. Place wax paper on a baking sheet. Begin to roll the cookie and cream cheese mixture into about 1 to 1 1/2 tablespoon balls. Place on the baking sheet. Repeat with remaining cookie cream cheese mixture. Transfer the baking sheet to the freezer for about 20 minutes. To melt the chocolate: Place all the chocolate in a 13 x 9 glass baking dish {break up the chocolate bar into smaller pieces so they are close to the size of the morsels}. Place the baking dish in the oven and leave the oven door slightly ajar. Cook for approximately 8 minutes, or until completely melted, stirring every 2 minutes to check the consistency. Once the chocolate is completely melted, remove from the oven. Remove the thin mint truffles from the freezer and begin dipping the truffles in the white chocolate {I used one fork to dip the truffle and another fork to remove from the chocolate}. Transfer the truffle back to the baking sheet, adding sprinkles if desired. Repeat with remaining truffles. Once all the truffles are dipped in chocolate and drying on the baking sheet, place the baking sheet back in the freezer to allow the truffles to set for at least 30 minutes. Bring to room temperature before enjoying. 

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Thanks for dropping by and have a wonderful Tuesday!

P.S. Be sure to check out the link to my Spring Trends Report on the right sidebar! I’ve been talking about my favorite trends for spring the past few weeks in my weekly newsletter. Check out last week’s here!

14 thoughts on “St. Patrick’s Day Thin Mint Truffles”

  1. Rachel, we have got to meet in person as I think we'd be fast pals…another post thinking alike today. I love how adorable and yummy sounding these are!! Thin mints were always my favorites and to see them in a recipe just makes me smile especially with white chocolate!! So so yummy looking and festive!!

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