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Every year I anxiously look forward to the end of February and the beginning of March. In my world this time of year is known as Girl Scout cookie time. From the time I was a brownie in first grade I was obsessed with Thin Mint Girl Scout cookies. Sure I enjoy the Samoas, the Trefoils, and even the new lemony cookie but the Thin Mint has been my favorite for over 2 decades.
Case in point, when our local ice cream parlor in Pittsburgh was trying to break the World Record for the most ice cream cones scooped in an hour, I single handedly ate 5 cones full of Thin Mint ice cream. While I’m not sure I could do that today, back then it was the highlight of my summer.
So when my box (or boxes) of Thin Mint cookies arrived I couldn’t wait to get baking with them. I had seen a recipe for Thin Mint Truffles that made my mouth water and I was anxious to make them. The recipe consists of only 5 ingredients and was easy to make. Not only do they taste amazing but they are gorgeous as well. The green chocolate was the exact color of the Thin Mints cookie box. The inside was creamy, chocolatey, and minty. The outside was a hard mint chocolate shell. These would make a wonderful gift or would look amazing on a dessert tray as well.
Thin Mint Truffles (adapted from Tasty Kitchen)
1 box Thin Mint Cookies
4 oz. reduced fat cream cheese
5 oz. green melting chocolate
5 oz. white melting chocolate
4 drops peppermint extract