Easy Thin Mint Truffles
I did a bad, bad thing.
I bought a box of Thin Mint Girl Scout cookies...and then I ate them. The whole. stinking. box! Yup, I sure did.
And you know what else? I don't feel bad about it. I have NO guilt what.so.EVER! NONE! With every bite I took, I reminded myself that I was supporting a great society by eating them. A society that EMPOWERS girls to do more...to get involved in their community and to help others. So essentially, I was helping others by eating cookies. I like the way that sounds, don't you?
And since I am SUCH an awesome supporter of the
Thin Mint Girl Scout Cookies Society, I not only bought from one Girl Scout but TWO! Yea, I'm awesome like that. Which means that I now have enough cookies to feed a small army.
My first thought was to freeze them in hopes that I would forget about them but quickly realized that the freezer only makes the cookies cold which actually inhanced the flavor. UGH! This simply will not do! I CAN NOT have these in my home or I will proceed to eat every last box of them necessitating the need for more TRX classes (which you can read about here). Again...this simply will NOT do!
Soooo....I had to come up with something I could do with them ASAP!
And I did what any good food blogger would do.
I jumped on Pinterest.
Oh yea I did! Then I proceeded to waste an hour of my life looking at all the things that other people create and suddenly felt inadequate. So I soothed myself with a few more Thin Mint Cookies...again HELPING a great society. Did you know that there are like a meell-ion recipes out there for Thin Mint cookies? I had NO idea! GHAH!
I came across one for Thin Mint Truffles and knew that those were the ones to make (mostly because its the only one I had all the ingredients for).
Add then I made them...and we ate them!
End of story!
So heres the recipe...Now go make your own and be a GREAT supporter of the Girl Scouts!
Easy Thin Mint Cookie Truffles
- 1 (9 ounce) package Girl Scout Thin Mint Cookies, divided
- 1 (4 ounce) package PHILADELPHIA Cream Cheese, softened
- 2 (8 ounce) packages BAKER’S Dark Chocolate Baking Chocolate, melted
- Crush cookies to fine crumbs in food processor. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Add cream cheese; mix until well blended.
- Roll cookie mixture into balls, about 1-inch in diameter. Place on cookie sheet lined with wax paper.
- Refrigerate for 30 minutes.
- Dip balls in chocolate using toothpicks; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs or your favorite sprinkles immediately after dipping.
- Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator. Yea, like there will be an left to store. Uhm...NOT!
So tell me, what do you do with your Girl Scout cookies? Do you just eat them straight from the box or do you conjur up some new recipe?
You may find this post partying in the following places:
Monday: Debbie Doos - The Girl Creative - Skip to My Lou - Craft O Maniac - Lisa's Craft Blog - The DIY Show Off -Everything Under the Moon
Tuesday: Not Just A Housewife - My Uncommon Slice of Suburbia - Clean and Scentsible - Crazy For Crust - recipes
Wednesday: Savvy Southern Style - Blue Cricket Design - Seven Thirty-Three - Someday Crafts - Michele Raven Designs/
Friday: Finding Fabulous - Chic on a Shoestring Decorating - Fingerprints on the Fridge - Shabby Nest - Whipperberry – Miss Mustard Seed - French Country Cottage - Sweet Tooth Friday (Alli-n-son),