Granini's Thin Mint Truffles

Granini's Thin Mint Truffles 

Ingredients:

2 sleeves (1 box) of Girl Scout Thin Mints, unwrapped

1 (8 ounce) package of cream cheese, softened

mint, milk chocolate, or white chocolate meltaways

Directions:

1. Empty 2 sleeves of Girl Scout Thin Mints into a large freezer ziplock bag.  Close bag.  Use a rolling pin (or a hammer!) to smash the cookies to smithereens.  Or, do it the easy way and shove the whole bag of cookies minus the plastic sleeve itself into a Cuisinart, and pulse until they are crumbs.
2. In a large mixing bowl, scrape in the softened cube of cream cheese.  Add the cookie crumbs.  Mix thoroughly.  (Or, if you're going the whole Cuisinart route, you can simply add the cream cheese and pulse until blended.)
3. Line a cookie sheet or a jelly roll pan with either parchment paper or waxed paper.
4. Using a very small cookie scoop (I included a picture!), scoop out a wee bit of the mixture, and place it in a dollop onto the cookie sheet.
5. Once the entire batch of cookies is all dolloped out, roll each dollop between your hands until you get a nice pretty ball.
6. Melt your chocolate melts in a double boiler (I prefer the old school method, rather than using the microwave.  It seems to keep the temperature more even -- but feel free to microwave, as long as you do it for short periods of time and stir quite often, making sure not to overcook your chocolate).
7. Plunk a cookie dollop into the melted chocolate.  Use a fork to retrieve it and place it back onto the waxed paper.  Repeat with remaining cookie dollops.
8.  Once all the cookies have been covered in chocolate and the chocolate has solidified a bit, it's time to decorate!  In a clean double boiler, melt a few more fresh pieces of chocolate.  Place in a squeezable bottle, and drizzle the melted chocolate over the cookie balls.  Feel free to add sprinkles, cookie crumbs, or jimmies to the top.  
9. Store in a tight container in the refrigerator.

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