On March 12, 1912, Juliette Gordon Low gathered 18 girls in Savannah, Georgia for the first Girl Scout meeting. In 2013, Girl Scouts of the USA boasts a membership of 3.2 million girls and adults. To read more about the history of Girl Scouts, click here.
As we are just days away from another March celebration, St. Patrick’s Day, it seems only fitting to combine both of these occasions with a special recipe: Thin Mint truffles. According to the Girl Scout website, Thin Mint cookies account for 25% of their cookie sales, making them the best-selling Girl Scout cookie. And, of course, green treats and mint flavors are always popular for St. Patrick’s Day.
Whether you’re Irish, a Girl Scout supporter or you just love chocolate and mint, this easy no-bake recipe is perfect to try this week.
Ingredients:
- 1 box Girl Scout Thin Mint Cookies (If you can’t find Thin Mint cookies, Keebler® Grasshopper® cookies are a suitable substitute
- 5 oz. fat-free cream cheese
- ½ cup Andes Crème de Menthe Baking Chips
- 1 ½ cups white chocolate morsels
- ¼ teaspoon peppermint extract (optional)
- ¼ teaspoon green food coloring (see shopping tips)
- Green sprinkles (optional)
Directions:
Use a food processor (or sturdy plastic bag and a meat tenderizer) to crush Thin Mint cookies into fine crumbs.
Combine cookie crumbs and cream cheese using an electric mixer.
Stir in Andes baking chips.
Use a small cookie scoop (tablespoon sized) to form dough balls. Place balls on a cookie tray lined with foil.
Once balls are formed, lightly cover tray with foil and refrigerate for 1 hour.
Melt white chocolate using a double boiler (or microwave-safe bowl if you prefer). For an extra bit of peppermint flavor, add peppermint extract to melted chocolate. To get a festive green color, stir in about ¼ teaspoon of green food coloring. Add a tiny bit at a time until you reach your desired color. If you want a white drizzle on top or some white truffles, separate the chocolate before adding food coloring.
Dip each ball into the melted chocolate. Lightly shake off excess chocolate. A useful technique to try is to use a spoon to dip the dough ball into the melted chocolate. After it is coated, pick up the ball using the spoon, then shift the ball onto a fork, so it rests sitting on the tongs. Gently shake over the bowl, letting excess chocolate drip off. Place chocolate covered ball on a second cookie tray lined with parchment paper or foil.
If using sprinkles, lightly shake over truffles before the chocolate coating hardens. If you wish to do a chocolate drizzle, refrigerate for about 15 minutes first. An easy technique for achieving a delicate drizzle is to dip a fork in melted chocolate, then lightly shake the fork back and forth over the tray of truffles.
Refrigerate finished truffles for 1 hour before serving. If making in advance, truffles will keep in an air-tight container for 1-2 weeks if refrigerated.
(Recipe inspired by this OREO truffle recipe.)
Shopping tips:
To find Girl Scout cookies in your area, you can use this helpful website. Simply enter your zip code, and it will give you locations in your area that will have booths set up that day. If you missed out on Girl Scout cookies in your area, Keebler Grasshopper Cookies can also be used.
When coloring your dipping chocolate, Wilton icing color is perfect for the task. It is a gel and does not change the consistency of your chocolate like other food coloring might. A tiny bit goes a long way, so you can use a 1-oz. bottle for quite a while. Wilton Leaf Green was used here and can be found at your local A.C. Moore store. The A.C. Moore store on Street Road in Bensalem, PA has a wide selection of Wilton colors. Be sure to check for a coupon to get the best value.
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