No-Bake Thin Mint Truffles (Print Version)
# Ingredients:
01 -
1 box Thin Mint cookies (about 9 oz)
02 -
4 oz cream cheese, softened
03 -
1 1/2 cups dark chocolate chips
04 -
1 tbsp coconut oil (optional)
05 -
2 tbsp crushed Thin Mints or chocolate cookie crumbs for garnish
06 -
Mint leaves or green sprinkles, for garnish (optional)
# Instructions:
01 -
In a food processor, pulse the Thin Mint cookies into fine crumbs.
02 -
Add the softened cream cheese and pulse again until a thick, dough-like consistency forms.
03 -
Scoop out about 1 tablespoon of the mixture and roll into smooth balls. Place them on a parchment-lined baking sheet.
04 -
Freeze the truffle balls for 15–20 minutes, until firm.
05 -
In a microwave-safe bowl, melt the dark chocolate chips with coconut oil (if using) in 30-second intervals, stirring between each, until smooth and glossy.
06 -
Using a fork, dip each chilled truffle ball into the melted chocolate, allowing any excess to drip off. Place back onto the parchment paper.
07 -
Before the chocolate sets, sprinkle with crushed Thin Mints or green sprinkles. Chill in the refrigerator for 10–15 minutes until the coating is fully set.