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!
Servings: 15 truffles
Calories: 130kcal
Ingredients
- 10 oz. package fudge mint cookies
- 4 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 42 Andes Mints melted
- sprinkles1 optional
Instructions
- 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.
Video
Notes
- Use different colored sprinkles to match the holiday or special occasion.
- 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.
Nutrition
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