1. Crush the Cookies:

• Add the Thin Mint cookies to a food processor and pulse until fine crumbs form. Reserve 2 tablespoons of crumbs for garnish if desired.

2. Combine with Cream Cheese:

• Add the softened cream cheese to the food processor and blend with the cookie crumbs until the mixture forms a smooth dough.

3. Shape the Truffles:

• Scoop 1 tablespoon of the mixture and roll it into a ball using your hands. Place the truffles on a baking sheet lined with parchment paper. Repeat until all the mixture is used.
• Chill the truffles in the refrigerator for 30 minutes or until firm.

4. Dip in Chocolate:

• Melt the chocolate in a microwave-safe bowl in 20-30 second intervals, stirring between each, until smooth.
• Dip each chilled truffle into the melted chocolate, ensuring it’s fully coated. Use a fork to lift the truffle out, allowing excess chocolate to drip off.
• Place the coated truffles back onto the parchment-lined baking sheet.

5. Garnish and Set:

• Sprinkle the reserved cookie crumbs or sprinkles on top of each truffle while the chocolate is still wet.
• Refrigerate for 20 minutes, or until the chocolate is fully set.

6. Serve:

• Serve chilled or at room temperature. Enjoy these minty, chocolatey bites!