Move over cake pops, Thin Mint Truffle Pops are a delicious, no-bake treat! Thin Mint lovers will go crazy for these delicious treats using Girl Scouts Thin Mints! Thin Mint Cookies are combined with cream cheese to create a delicious Thin Mint truffle filling that is then coated in chocolate candy coating. Good stuff!
Wondering if you should make these? Let me show you Exhibit A…
I know, I know, it’s hard to even think about using a box of Thin Mints for anything other than just immediate consumption, but I promise, it’s worth it.
These are super easy to make.
Start with Thin Mints and Cream Cheese. It helps if your name is on the box of cookies ! 🙂
Also, if you love Girl Scout Cookies, make sure to check out my Girl Scout Lemon Cookies Copycat Recipe, just like the new Lemon Ups!
- Lollipop Sticks
- 1 box Thin Mint Cookies Grasshopper cookies will also work
- 4 oz cream cheese, softened use block cream cheese, not tub
- 18 oz chocolate candy coating Ghirardelli makes milk, white & dark chocolate that work with these, or Wilton works as well
- Using a food processor, process cookies into fine crumbs. If a food processor is unavailable, cookies can be placed in a ziploc style freezer bag, then roll over the cookies, in the bag, with a rolling pin.
- Once cookies are in fine crumbs, add softened cream cheese to the food processor and pulse until the mixture forms into a ball. If you do not have a food processor, the mixture can be stirred and worked together by hand (it will take some work). Roll into balls approximately 1" in diameter. Place balls into refrigerator to chill for approximately 30 minutes.
- Prepare chocolate candy coating by following directions listed on package. Remove balls from fridge and dip a lollipop stick about 1/2 an inch into chocolate candy coating, the gently insert the stick into a ball. Repeat with remaining balls and lollipop sticks.
- Then starting back with the first ball, where chocolate coating has had time to set up, dip the entire truffle ball into the candy coating (or spoon coating over it). Allow excess chocolate to drip off, then place in a holder to stand pops up (florist foam and even some strainers will work to hold up the sticks) or place onto a baking sheet lined with parchment or wax paper. Store in refrigerator.
- If desired, additional candy coating in colors such as green or white can be melted and drizzled over pops for decoration.