Thin Mint Cookie Bites
Can we discuss for a moment just how incredible Girl Scout Cookies are? I’m not kidding when I say that one of the most serious fights my husband and I have ever gotten in was because he ate my Tag Alongs while I was pregnant. But we’ve learned our lesson and now order an obscene amount of cookies each year to avoid such issues. This year we ordered 9 boxes and I’m not ashamed about it. Mostly because with so many thin mints, I decided to try to make something else out of them and came up with these amazing little Thin Mint Cookie Bites.
These little treasures only took about 10 minutes to make — start to finish — and don’t require an oven or stove. The most time consuming and excruciating part of this recipe is waiting for the chocolate to set so you can dig in. Thin Mint Cookie Bites might just be even better than the actual cookies themselves.
When making Thin Mint Cookie Bites, I only used one sleeve of the cookies because I was unwilling to waste a whole box on the off-chance that these weren’t very good. Long story short, the other sleeve of cookies found themselves in the food processor the very next day. The recipe I’ve written out calls for one sleeve, but can easily be doubled if you want to make a larger batch.
So grab your Thin Mints out of the freezer (isn’t that the best place to keep them?), and fire up your food processor. You’ll be thanking me in about 20 minutes.
Thin Mint Cookie Bites are even better than the actual cookie! Only 4 ingredients and 10 minutes are all you need to make these amazing little bites of cookie bliss.
- 1 sleeve thin mint cookies 16 cookies
- 1/2 c cream cheese frosting
- 1 tub bakers chocolate dippers
- 2 T sanding sugar
Put cookies in a food processor and pulse until finely ground. Place crumbs in a bowl and add frosting in batches and mix until a smooth consistency is reached. Roll into balls about 1 inch in diameter.
Follow directions for melting the chocolate. The Bakers’ brand melts in the microwave after about 1 minute 30 seconds, stirring after each 30-second interval.
Using a spoon, carefully lower each ball into the chocolate and roll until it is covered. Using a fork, remove the ball and allow the excess chocolate to drip back into the tub. Place on a baking sheet lined with wax paper.
After the chocolate has set for a few minutes, sprinkle with the sanding sugar. Allow the chocolate to set completely and enjoy!