I know there are lots of thin mint truffles out there right now.
But these ain’t them.
Don’t get me wrong– I’m not hating on them. They’re outrageously good.
(Like these, at Creative Live)
But I really wanted to make the recipes for this series a little different–
stuff you, hopefully, haven’t seen too often (or at all) before.
I literally used the recipe for home made thin mint cookies (plus a little cream cheese) to make the filling and dipped it in chocolate. Voila! Hope you like 🙂

Thin Mint Cookie Dough Truffles

Modified from Baking Bites
6018757
Ingredients:
  • 1 1/8 c. AP flour
  • 7 Tbsp. Cocoa Powder
  • pinch of salt
  • 1/2 c. Sugar
  • 1/4 c. Butter
  • 2 oz. cream cheese
  • splash of Vanilla
  • 1 tsp. Peppermint extract*
  • 3-5 Tbsp. Milk (more if necessary)
  • At least 8 oz. melted dipping chocolate (the darker the better)
Instructions:
  1. Using the paddle attachment on a stand mixer, mix all ingredients together except for the milk.
  2. Add the milk 1 tbsp at a time, until dough is a manageable consistency for scooping and rolling.
  3. Scoop out 1 tsp at a time of the dough, roll into balls. Place in the freezer for 10-20 minutes, until firm.
  4. Dip in melted dipping chocolate, let harden on wax paper.

* I started with 1/4 tsp of peppermint extract since I was halving the original recipe which only calls for about 1/2 tsp– and I could barely taste the peppermint! But since peppermint is such a strong flavor and easy to over-do, I’d suggest only adding about 1/4 tsp at a time, until you get it just right for you.

More Girl Scout Themed Recipes:
More Cookie Dough Bites:
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