I’ve never been able to resist a box of Thin Mints, but these mint chocolate truffles have officially given me a reason to hoard my favorite Girl Scout cookies. I blend the iconic minty wafer cookies with tangy cream cheese and coat them in a snappy chocolate shell to create this easy no-bake treat. It’s a total upgrade on a childhood classic, and I don’t think I’ll ever go back to eating them any other way!
Chocolate Truffles Made with Thin Mint Cookies
The magic of these chocolate mint truffles lies in their unexpected texture. While most truffles are purely soft in the middle, I use crushed Thin Mints to create a crunchy center that mimics a high-end candy bar. And by swapping traditional heavy cream for tangy cream cheese, I get a sturdy, cheesecake-like filling that perfectly cuts through the rich chocolate. These truffles are perfect for snacking on at Christmastime, St. Patrick’s Day, or any time the craving strikes.
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How to Achieve the Perfect Snap
To give these mint chocolate truffles a professional finish, I use a hybrid dipping method. Pure chocolate chips provide a deep, authentic cocoa flavor, while the addition of chocolate bark ensures a stable, glossy shell with a satisfying snap. This combination prevents the coating from melting at room temperature, which makes them perfect for serving at parties.
Thin Mint Chocolate Truffles Recipe
Equipment
- Kitchen Scale (optional)
- Food Processor
- Cookie Portion Scoop (optional)
- Baking Sheet
Ingredients
- 9 ounces Thin Mint cookies (1 box)*
- 4 ounces cream cheese room temperature and cut into cubes (½ brick)**
- ¾ cup chocolate chips
- 4 ounces chocolate bark or candy coating chopped
Instructions
- Add the Thin Mints to the bowl of a food processor and pulse until they are a fine crumb.9 ounces Thin Mint cookies
- Add the softened cream cheese and pulse until the mixture forms a loose dough.4 ounces cream cheese
- Scoop out 1-tablespoon-sized portions and roll them into smooth balls.
- Place the truffles on a parchment-lined baking sheet and freeze them for 20 minutes.
- When the truffles are chilled, combine the chocolate chips and chocolate bark in a small microwave-safe bowl.¾ cup chocolate chips, 4 ounces chocolate bark or candy coating
- Microwave for 1½ minutes, stirring every 30 seconds, or until the chocolate is melted.
- Dip each truffle (one at a time) into the chocolate and shake off any excess. Then, place it back on the parchment-lined baking sheet and repeat with the remaining truffles. If decorating with sprinkles, make sure to add them before the chocolate has fully set. If decorating with a chocolate drizzle, allow the first layer of chocolate to fully harden before adding the drizzle.
- Place the truffles back into the fridge and allow them to set for 15 minutes before serving.
Notes
- If you don’t have a food processor or blender, you can place the Thin Mints in a zip-top bag and crush them with a rolling pin.
- Optionally add ¼ tsp of peppermint extract to the cookie/cream cheese mixture for an extra punch of mint flavor.
- Make sure to properly chill the truffles before dipping to avoid crumbling. Pat off any moisture before dipping to avoid seizing the chocolate.
- Optionally add 1 tsp of coconut oil or shortening to the chocolate chips while melting for a better snap.
- For easy dipping, place each truffle on a fork, submerge the fork in the chocolate, and let the excess drip off before placing them on the baking sheet.
- When placing it on the parchment, slide the truffle forward slightly as you release it to leave the excess chocolate behind.
- Drizzle these truffles with green-colored candy melts or top them with green sprinkles to give a hint at their flavor.
How to Make Mint Chocolate Truffles Step-by-Step
Prep: Gather up everything you need to make these Thin Mint truffles. Bring the cream cheese to room temperature for about 15 minutes and cut it into cubes. Chop the chocolate bark.
Crush the Cookies: Add 9 ounces (1 box) of Thin Mint cookies to the bowl of a food processor and pulse until they are a fine crumb. Alternatively, place the cookies in a sealed zip-top bag and crush with a rolling pin.
Form the Dough: Add 4 ounces (½ brick) of room-temperature cream cheese and pulse until the mixture forms a loose dough. It should stick together when pressed, but it shouldn’t quite be one solid mass yet.
Shape the Truffles: Scoop out 1-tablespoon-sized portions of the chocolate dough, and roll them into smooth balls. Place the truffles on a parchment-lined baking sheet, and freeze them for 20 minutes, or until set. Remove from the freezer and pat off any excess moisture before dipping.
Dip the Truffles: When the truffles are chilled, combine ¾ cup of chocolate chips and 4 ounces of chocolate bark in a small microwave-safe bowl. Microwave for 1½ minutes, stirring every 30 seconds, or until the chocolate is melted. Dip each truffle (one at a time) into the chocolate and shake off any excess. Then, place it back on the parchment-lined baking sheet and repeat with the remaining truffles. If decorating with sprinkles, make sure to add them before the chocolate has fully set. If decorating with a chocolate drizzle, allow the first layer of chocolate to fully harden before adding the drizzle. Place the truffles back into the fridge and allow them to set for 15 minutes before serving.
How to Store and Freeze
Store leftover mint chocolate truffles in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before serving chilled or at room temperature. Do not leave Thin Mint truffles out of refrigeration for more than 2 hours.
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