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Close up photo of mint chocolate truffles on a wooden cutting board.
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5 from 2 votes

Andes Mint Cookie Truffles

Mint Cookie Truffles are the perfect 4-ingredient treat! A blend of thin mint cookies and cream cheese makes a delicious filling that's coated in melted Andes Mint candies!
Prep Time30 mins
Resting Time50 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Servings: 15 truffles
Calories: 130kcal



  • Line a large baking sheet with wax paper and set aside.
  • In a food processor, pulse the cookies until fine crumbs form. Reserve 2 tablespoons of filling mixture to sprinkle on top of the finished truffles.2
  • In a medium-sized bowl or stand mixer fitted with a paddle attachment, mix together the cookie crumbs, cream cheese, and vanilla extract until fully combined.
  • Use a small cookie scoop to roll the mixture into 1-inch sized balls. Arrange the balls a couple of inches apart on the prepared baking sheet and chill in the fridge for 20 minutes.
  • Melt the Andes Mints on 30-second intervals, stirring between each one, until smooth. Dip each ball in the chocolate using my favorite candy dipping tool or a fork and toothpick. Place the dipped balls back on the lined baking sheet.
  • Sprinkle some of the reserved cookie crumbles on each truffle and allow to cool completely.



  1. Use different colored sprinkles to match the holiday or special occasion. 
  2. If you are using sprinkles, there's no need to reserve the extra cookie crumbs and you'll actually get 16 truffles instead of 15.


Calories: 130kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 113mg | Potassium: 51mg | Fiber: 1g | Sugar: 9g | Vitamin A: 106IU | Calcium: 12mg | Iron: 2mg