Girl Scout season is upon us, the celebrated time of year when pigtailed, uniformed troops ring your doorbells to sell you a few boxes of their irresistible cookies using only charm and toothless smiles.
Not that they have all that much convincing to do, because 1) Who doesn’t like Girl Scout cookies? and 2) Who can say no to a kid?
Not I, that’s for sure!
Even better than the cookies themselves are the treats you can fold them into. I’ve seen thousands of creative recipes using Girl Scout cookies, from ice cream to brownies to cupcakes.
Truth be told, most years at my house come and go without any cookie salesgirls ringing my doorbell. I live in a relatively low-traffic area, so if I want cookies, I usually have to go seek them out myself.
So I’ll let you in on a little secret…I use these instead:
Keebler and other brands oh-so-conveniently make Girl Scout knockoff cookies that taste just as good as their more expensive counterparts, especially when they’re pulverized into chocolate-dipped truffles like these babies.
Maybe they’re not “official” Girl Scout cookies, but they suit me just fine! More than fine, actually. You can choose to use whatever cookies are most handy for you.
These truffles are inspired by the classic Oreo Truffles and are equally simple to make. Just swap out the Oreos for Thin Mints/Grasshopper cookies/cookies of choice. Three ingredients, a microwave, and a good food processor (or good arm muscles and something heavy), and you’re all set!
You can dip your truffles in white or milk chocolate.
Both are good choices, but I like the look of white chocolate dyed with a little green gel with a sprinkle of crushed cookies on top. I also folded some very finely crushed cookie crumbs into the dipping chocolate, just to add a little extra oomph. I think they look like mint chocolate chip ice cream! Yum.
I usually use two bags of chocolate chips, but melting discs also work great for these. Pretty much any chocolate will do!
I would advise you to mix up some of these truffles if you have Girl Scout cookies to use up…but really, who does? From my experience, they disappear rather fast. :) So buy some more or go straight for the Keeblers. It’s up to you.
- 1 package Thin Mints or Keebler Grasshopper Fudge Cookies
- 1 (8 oz.) package fat-free cream cheese, softened
- 2 bags (11 oz. each) chocolate chips (I like to use one bag of milk chocolate and one bag of white chocolate)
- Vegetable oil, optional
- Green food gel, optional.
- Crush cookies with a food processor or, alternatively, place them in a sturdy Ziploc bag and crush them with a rolling pin.
- In a large bowl, mix crushed cookies and cream cheese with your hands until combined. Roll into one-inch balls.
- Place each kind of chocolate chips in a microwave-safe bowl. Melt for one minute and stir. Continue microwaving at 15-second intervals until melted and smooth. If necessary, add a bit of vegetable oil to make the chocolate smoother.
- If desired, add a little green food gel to the white chocolate for green-tinted truffles.
- Dip half of the prepared cookie balls into the milk chocolate and place on waxed paper to harden. Repeat with remaining cookie balls and white chocolate (or chocolate of choice).
- Store in a covered plastic container in the refrigerator.
If you'd like, garnish your truffles while they're still wet with a sprinkle of extra crushed cookies!
I found green gel coloring in a multipack from Wilton at my local craft store. It's also available online and at various specialty stores.
Total Fat: 5.1g
Cholesterol: .8 mg
Sodium: 54.2 mg
Total Carbs: 12.5 g
Dietary Fiber: .2 g
Protein: .9 g