Girl Scout cookies are great for these cookie truffles, but you can use any cookies if you want to have cookie truffles year-round!
Ah, February and March…it’s the time of the year that your friends and neighbors and cute little girls standing in front of every store you go into ask one important question: “You want to buy some Girl Scout Cookies??” (I cannot think about these words without thinking about the movie Corky Romano, which I don’t think I ever even saw, but there was a scene in the trailer where Chris Kattan was dressed up as a Girl Scout and he said those words, or at least something close).
Because I love my friends and I want to support their children, I always buy a few boxes. For me, Girl Scout Cookies are pure nostalgia. I was a Girl Scout, for one year anyway, and I’m pretty sure that the only people who bought cookies from me were members of my family. However, I remember my grandmother buying several boxes of Girl Scout Cookies every year and boy, I loved to eat them. Thin mints were my favorite, but I was happy to eat Samoas and Tagalongs too.
As an adult, though, I really don’t hold the same affections for boxed cookies that I did as a kid. Back before I was cooking-obsessed like I am these days, I would buy three or four boxes of cookies, we’d eat five or six of each, and they’d get shoved into the freezer…and forgotten. Then I happened upon this recipe for mint Oreo truffles from Bakerella and had a light bulb moment…Girl Scout Cookie truffles. I made them, took them to work, and they were a gigantic hit. In fact, one of my work friends would buy boxes of Girl Scout Cookies for me to transform into truffles for her.
I do have some bad news to report regarding these Girl Scout Cookie truffles. I had planned to make them with Samoas, Thin Mints, and Savannah Smiles (lemon), but I haven’t made these in a while and forgot that I needed to be careful with how much cream cheese I used-the boxes of Girl Scout Cookies are not very big. Sadly, I sacrificed the box of Samoas to the cookie truffle gods. There was much wailing and gnashing of teeth. But, I pulled myself up by my bootstraps (well, by my knee socks) and made the Thin Mint and Savannah Smiles truffles. And it was good.
One more thing: the chocolate. Typically if I am making truffles or cake balls I will use candy coating, either the kind you buy in little tablets at the craft store or Candiquik, but I decided to use real chocolate instead. It requires a little more work and a little more patience. Real chocolate must be “tempered” or it won’t set properly and you’ll get super messy when you try to eat it. I’ve borrowed a technique from America’s Test Kitchen for tempering chocolate in the microwave. It also takes longer to set, particularly white chocolate. If you don’t want to fool with all that, feel free to use candy coating! It tastes almost as good and will be a little less of a headache. However, if you want to really set the flavor and texture of these Girl Scout Cookie truffles over the edge, use real chocolate-your effort and patience will be rewarded!
Girl Scout cookie truffles are the perfect way to use up those cookies!
Yield: 10-15 truffes
30 minPrep Time:
4 minCook Time:
- 1 box Girl Scout Cookies of your choice
- 2-4 ounces cream cheese, softened (I used 4 ounces per box for Thin Mints and Savannah Smiles and 2 ounces for Samoas)
- 5 ounces milk, dark, or white chocolate OR CandiQuik or candy coating wafers
- Line a baking sheet with waxed paper.
- Place the cookies in a food processor and process to fine crumbs. Add the cream cheese and process until a ball forms.
- Using a tablespoon or 2-inch scoop, scoop out balls of the cookie mixture. Place on the baking sheet that has been lined with wax paper. Once you have scooped out all of the mixture, roll into smooth balls.
- If using chocolate, finely chop the chocolate. Place about 3/4 of the chocolate into a microwave safe bowl. Microwave at 50% power for 30-second intervals, stirring after each interval. When about 2/3 of the chocolate is melted, add the remaining chocolate. Stir until all of the chocolate is completely dissolved (it will take a couple of minutes!). If using candy coating, melt according to package directions.
- Use a fork to carefully dip the cookie truffles into the chocolate. Allow the excess to drip off into the bowl then move back to the baking sheet. Allow to stand until the coating has hardened completely. Store in an airtight container in the refrigerator.
- Calories 198
- Total Fat: 20 g 30.77%
- Saturated Fat: 11 g 55%
- Cholesterol: 57 mg 19%
- Sodium: 178 mg 7.42%
- Potassium: 75 mg 2.14%
- Total Carbohydrate: 3 g %
- Sugar: 2 g
- Protein: 3 g
- Vitamin A: 12.6%
- Calcium: 55 mg 5.5%
- Iron: 0 mg 0%