Girl Scouts Thin Mint Truffles

Ok, the title should have done the trick to get you to try this recipe. I found this post on SixSistersStuff and it's nothing short of amazing. Who needs drugs or alcohol when there's Girl Scouts cookies in the world?! And to make them St. Patrick's appropriate, they're green! To make these oh-so-delicious treats for your little leprechauns, you'll need:


1 box of Girl Scouts Thin Mint Cookies

4 oz. of cream cheese (though to be honest, I probably used 6oz)

Candy coating

Green food coloring

The original post also used green mint chips but I couldn't find any so I left them out of the recipe.


If you own a food processor, go ahead and put the two package of Thin Mints from the box in there and pulse until they're crumbs. If you're like me and don't own anything that fancy, grab a plastic bag and a hammer and get to pounding!

Once the Thin Mints are but mere crumbs, add your cream cheese. Now as I said, I had to add more creme cheese than what was recommended because there were so many crumbs, but I didn't want to have to throw any away!

Using your hands, take the Thin Mint/cream cheese mixture, roll it into a ball, and place on a cookie sheet lined with wax paper. I was able to make 18 truffles of various sizes. Once they're rolled up and on wax paper, stick them in the fridge for 30 minutes to harden.

Meanwhile, melt your candy coating (I usually do this in the last 5 minutes of waiting for the truffles to harden).

Now you can dye the chocolate, add peppermint extract, do whatever you like! I dyed half of it white and half green, drizzled some on top, and added sprinkles. Place them back in the fridge to harden and voila! Your very own Thin Mint truffles!

TOTAL COSTS: About $10
$4 for a box of Girl Scout Thin Mint Cookies
$4.49 for CandiQuik
$1.99 for 8oz. of cream cheese

TOTAL AMOUNT OF TIME: 1 hour
20 minutes to make the truffles
30 minutes to let harden in the fridge
10 minutes to cover in candy coating/chocolate

EASY-PEASY SCALE (1 super easy - 5 very difficult): 2 out of 5
It's a no-bake recipe so it's not difficult at all, it can just get a bit messy when you're making the balls and you have to be careful not to burn the chocolate, but other than that they're....ummm... well, now in my stomach. Oops.

Red Velvet Cinnamon Truffles

Many people really enjoyed my post about Oreo Peppermint Truffles so in the spirit of American Heart Month (and Valentine's Day), I saw this post about red velvet truffles and wanted to try them with a hint of cinnamon on top. Now let me point out this recipe is in no way heart-healthy, I'm simply associating it with American Heart Month because it's red. So, with that being said, let's get started!

You can either make the red velvet cake from scratch, or you can buy mix from the store like I did and save yourself some time and energy. Along with that, you'll need:


* Cream cheese (original post calls for 3oz. but because I bought a cake mix, I used 8oz.)
* White chocolate coating (original post calls for 12oz. but I used 16oz. of vanilla candy coating)
* Powdered sugar (original post calls for 1/2 Cup but I used 2 Cups)
* (optional) Cinnamon imperials for the top of the truffles


Make your red velvet cake first. It doesn't matter how it looks because you're going to be breaking it up into crumbs later. So don't worry if you try flipping the cake onto a cooling rack and you accidentally tear off the bottom of the cake that's still stuck to the pan... like some people... ahem...

Once your cake is baked and cooled, start to combine your cream cheese and powdered sugar in a bowl.

Next, crumble up your cake and start to add it to the bowl.

Using a Tablespoon, scoop out some mix and using the palms of your hands, roll into balls and place onto a plate. Note: your hands are going to get very messy!

Now the original post says to put them in the fridge for at least 4 hours... well, I did 30 minutes in the fridge and about 20 in the freezer and they were fine. During this time, melt your chocolate so it's ready by the time you take your cake balls out. Shouldn't take too long to melt at all.

Dip your cake balls into the chocolate and place on a plate.

If you like, you can decorate each with three cinnamon imperials. Note that even with 16 oz. of chocolate, I was only able to cover 28 of the 45 truffles.

Place back in the fridge to harden and take out when you're ready to devour!

TOTAL COSTS: About $13 to make 45 truffles (all prices are from Vons)
$1.99 for cake mix
$1.99 for powdered sugar
$1.99 for Cream cheese
$4.49 for CandiQuik
$1.99 for cinnamon imperials

TOTAL AMOUNT OF TIME: About 2 hours, 45 minutes
35 minutes to make the cake
20 minutes to let cake cool
40 minutes to make balls
30 minutes to let balls harden in fridge
20 minutes to let balls harden in freezer
20 minutes to put chocolate and cinnamons on balls

EASY-PEASY SCALE (1 super easy - 5 very difficult): 2 out of 5
It's practically a cake walk (har har) - the only "difficult" thing is to keep an eye on the chocolate so it doesn't burn. Other than that, they're as delicious as they look!

Oreo Peppermint Truffles

Oreo. Peppermint. Truffles. Three of my favorite things rolled into one! They're perfect for a cookie exchange or a holiday party you might be hosting, they don't require an oven, and they're super easy to make! This recipe comes to us from Cooking Classy.

Ok, so here's what you'll need:

1 Package of Oreo's (NOT double-stuffed)

16 oz. of white chocolate (I realized after I bought them I had CandiQuik, a vanilla candy coating, instead of white chocolate. It still worked!)

8oz. cream cheese (the "whipped" kind worked great!)

1 t peppermint extract

Crushed peppermints (I used 10)

Plastic bags & a hammer or rolling pin (or a food processor if you have one)

Wax paper and cookie sheet

So the first mistake I made was using a VitaMix blender to try and crush the Oreos. Big mistake and big waste of time. I ended up transferring the Oreos to a plastic bag and using a rolling pin to crush them instead.

Once the Oreos are crushed, mix the cream cheese and peppermint extract in a bowl. Now I know the instructions say to add the cream cheese mix to the Oreos but I did it the other way around and it worked just fine. 

Once you've mixed it thoroughly, then it's time to get your hands dirty! I used a big spoon to scoop out the mixture and the balls were formed quite easily. Put them on the wax paper that's on the cookie sheet and stick 'em in the freezer for 10 minutes. The original post claims you can make 36, I was lucky to get 24.

While they're in the freezer, get out your peppermints and start crushing those as well. It's times like this I wish I had a food processor. Instead, I have two plastic bags and a hammer. Double bag those suckers (incase you make a hole in the bag like I did) and crush those bad boys! It's also a nice stress reliever.

Once those are crushed, it's time to melt your chocolate. Now here's the second mistake I made: I burned the chocolate. While I was able to melt it in two minutes on the stove, I was also able to slightly burn it, which resulted in some chunks in the chocolate. However, once you dunk the Oreo balls in the chocolate and sprinkle with peppermint pieces, you can't even tell!

And voila! A yummy peppermint chocolate treat!

TOTAL COSTS: About $16 (assuming you need all ingredients - prices from Vons)
$3.99 for Oreos
$4.49 for CandiQuik
$2.99 Peppermint extract
$1.99 for Cream cheese
$3 for 2 packs of peppermints

TOTAL AMOUNT OF TIME: Almost an hour to make 24
10 minutes with the blender (that didn't work)
5 minutes with rolling pin after that to crush Oreos
5 minutes mixing in cream cheese, peppermints, and Oreos
10 minutes to roll into balls
10 minutes in the freezer (which was enough time to melt chocolate and crush peppermints)
15 minutes to dip in chocolate and cover in peppermint

EASY-PEASY SCALE (1 super easy - 5 very difficult): 2 out of 5
The only difficult thing was crushing the Oreos and the peppermints but it wasn't that hard, just tedious. It's worth it in the end, though, I assure you!