No Bake Thin Mint Cookie Truffles Recipes

Steps:

• For the cookie truffles: Combine the cookie crumbs and cream cheese in the bowl of a stand mixer and beat until a thick non-sticky dough is achieved. Roll dough by the generous tablespoon into 21 balls.
• For the coconut hazelnut: Press a hazelnut into the center of each of 7 truffles. Dip in the white chocolate and roll in the coconut. Place on parchment paper to set, about 30 minutes.
• For the grasshopper: Make a hole in each of 7 truffles and stuff them with the chocolate-covered mints. Dip in the chocolate and garnish with a drizzle of green chocolate. Place on parchment paper to set, about 30 minutes.
• For the circus animals: Make a hole in each of 7 truffles and stuff each with a piece of a circus animal cookie. Dip in the pink chocolate and place on parchment paper. Garnish with the multicolor nonpareils. Let stand until set, about 30 minutes.

Steps:

• Line baking sheets with waxed paper.
• Beat brown sugar and butter together in a large bowl using an electric mixer until smooth and creamy; add vanilla extract and beat until smooth. Gradually beat flour into creamed butter mixture until smooth; add sweetened condensed milk and beat until smooth. Fold chocolate chips and pecans into cookie dough mixture; shape into 1-inch balls and place on prepared baking sheets. Refrigerate cookie dough balls until chilled, about 2 hours.
• Melt chocolate bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip each cookie dough ball into melted chocolate using 2 forks to hold the ball. Place dipped ball onto the waxed paper and repeat with remaining balls and chocolate. Chill in refrigerator until set, at least 1 hour.

Steps:

• Blend cookies in a blender or food processor until fine crumbs form. Set aside 1/4 cup crumbs to sprinkle on top of truffles, if desired.
• Place cookie crumbs and softened cream cheese in a large mixing bowl and mix until well combined.
• Roll mixture into 1-inch sized balls and place on a baking sheet lined with parchment or wax paper.
• Place baking sheet in the fridge for 30 minutes.
• Melt mint chips (or white chocolate chips) in a microwave-safe bowl in the microwave in 30-second increments, stirring each time, until melted (about 2 minutes).
• Add food coloring to melted white chocolate chips if using white chocolate.
• Dip each ball into melted chocolate until completely covered using two forks. Lift ball out of the chocolate and scrape off excess chocolate before placing on baking sheet.
• Sprinkle on cookie crumbs for garnish, if desired.
• Place truffles in the fridge for a few minutes to set up.

Steps:

• Put sugar, mint extract, cocoa, salt, milk, and oleo on medium heat in saucepan until mixture bubbles.
• Keep stirring--do not walk away!
• Add oatmeal, peanut butter, and stir.
• Remove from heat.
• Drop by spoonfuls on wax paper.
• When they cool store into air tight container.
• Place it into the refrigerator.

Steps:

• Cover 2 cookie sheets with waxed paper and set aside.
• In a microwave safe bowl melt the milk chocolate chips and the semi sweet chocolate chips for about 1 minute. Stir and then return to microwave and heat at 30 second intervals until completely melted and smooth.
• Add the Andes mints and stir into the hot melted chocolate chips and stir in by hand until they are melted in and smooth.
• Then stir in the peppermint extract.
• Dip the[cookies|http://www.amazon.com/Nabisco-Famous-Wafers-Chocolate-Ounces/dp/B012DGXWG2/ref=sr_1_1?ie=UTF8&qid=1455763127&sr=8-1&keywords=nabisco+chocolate+wafers" target="_blank] into the chocolate mixture and shake off the excess chocolate. ( I used a plastic fork with the middle tines removed. Perfect for letting the excess chocolate drip off.)
• Place on the waxed paper and let set up. You can refrigerate for quicker set up.
• Mint Frosting (optional)
• Combine the very soft butter and powdered sugar until well blended. Then add in the milk, food coloring and peppermint extract. Mix until smooth. If it's too runny add more powdered sugar. If too thick add a little bit of milk.
• Put into a plastic bag and trim off the corner. Pipe over each cookie.

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.