Thin Mint Cookie Truffles Recipes
THIN MINT TRIFLE
When Girl Scout cookie season comes, make sure to set aside one box for this trifle. Everybody's favorite chocolate-mint cookie is chopped up and cleverly snuck into the cake batter before being layered along with whipped cream and vanilla pudding.
Provided by Food Network Kitchen
Categories dessert
Time 10h5m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Prepare a 9-by-13-inch baking pan and the cake mix according to package directions. Stir in 1 cup of the chopped cookies into the batter. Bake the cake according to package directions and let cool completely. Once cool, cut the cake into 1-inch square pieces, set aside.
- Whip together the cream, corn syrup and vanilla together, in a medium bowl, with an electric mixer on medium-high speed until medium peaks form.
- Assemble the trifle: Layer half of the cake pieces on bottom of the trifle dish. Evenly spread half of the whipped cream over the cake and to the edge of the trifle dish. Sprinkle all but 2 tablespoons of the chopped cookies over the whipped cream. Dollop all of the vanilla pudding over the cookie layer and spread evenly to the edge of the trifle dish. Evenly top with the remaining cake. Then dollop with the remaining whipped cream. Sprinkle with the reserved cookies and mint.
- Refrigerate for at least 4 hours up to overnight. Use a long-handled serving spoon to scoop.
THIN MINT COOKIES
If you love chocolate and mint you are sure to love this homemade version of the Girl Scout Cookies.
Provided by Lauren
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- In a large bowl, beat 1/2 cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
- Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
- Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
- Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
- Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
- Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 21.7 g, Cholesterol 30.7 mg, Fat 9.8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 6 g, Sodium 91.3 mg, Sugar 13.5 g
THIN MINT COOKIE TRUFFLES
Make and share this Thin Mint Cookie Truffles recipe from Food.com.
Provided by gailanng
Categories Candy
Time 1h30m
Yield 24 truffles
Number Of Ingredients 4
Steps:
- Combine pulverized cookie crumbs and cream cheese, mixing together with a wooden spoon to distribute as evenly as possible. When no longer able to incorporate with a spoon, with your hands squeeze mixture together to bind. Form mixture into 24 1-inch balls and place on a wax paper lined baking sheet. Freeze for 1 hour.
- In the meantime, melt the dark chocolate bark or melts in a double boiler. Using a toothpick, dip truffles completely into melted dark chocolate and twirl to allow the excess to drip off. Place back on lined baking sheet and, if desired, sprinkle with nonpareils before chocolate sets, otherwise see green drizzle below. Refrigerate until firm.
- If drizzling with the melted green-colored chocolate, melt in double boiler. Color melted white chocolate with 2 drops of green food coloring. Drizzle over the top cooled truffles with a back-and-forth decorative pattern.
Nutrition Facts : Calories 16.2, Fat 1.6, SaturatedFat 0.9, Cholesterol 5.2, Sodium 15.2, Carbohydrate 0.2, Sugar 0.1, Protein 0.3
EASY MINT CHOCOLATE TRUFFLES
Moist, rich, chocolaty truffles made with brownie mix that taste like a soft Thin Mint® cookie. Fancy enough to serve for company or at a party, yet super easy and affordable.
Provided by NicoleMcmom
Time 1h35m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 9x13-inch pan with cooking spray.
- Combine brownie mix, oil, water, and eggs in a large bowl. Stir 50 strokes with a spoon. Spread into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 31 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
- Break up warm brownies into a large bowl. Roughly chop mint thins and add to the bowl; stir until well combined, allowing the brownies' heat to slightly melt the chocolate.
- Form mixture into 1 1/2-inch balls, pressing firmly so they hold together. Chill in the refrigerator for 20 minutes.
- Combine chocolate chips and oil in a small microwave-safe bowl; microwave in 30-second intervals, stirring after each one, until melted and smooth.
- Dip each brownie ball into the melted chocolate and turn with a fork to coat. Lift and allow excess chocolate to drip off. Place dipped truffles onto a tray lined with waxed or parchment paper. Top with sprinkles, if desired.
- Refrigerate for 5 minutes (or let sit at room temperature for 20 minutes) until chocolate has set.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 29.4 g, Cholesterol 15.5 mg, Fat 15.5 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 73.3 mg, Sugar 10.9 g
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- Add the cookies to the bowl of a food processor and pulse them until they are roughly chopped.
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- In a food processor, pulse the Thin Mints a few times, and then blend them down until they are just crumbs. It might be easier to do this in two batches (even if you don't have a food processor, you can still make these. Throw the cookies in a big Ziploc bag and start pounding them with a hammer until you have a lot of fine crumbs).
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