It’s that time of year again. Girl Scout cookie time.
Did you know the Girl Scouts are actually only allowed to sell their cookies a certain time of year? I guess limiting the availability of cookies makes people so look forward to them that when cookie time comes around they buy an absurd amount of overpriced boxes. It’s a great marketing plan. I know because we bought so many boxes last year that I only just finished my last box of 2014 Thin Mints about a month ago.
We buy our Girl Scout cookies from Nick’s little cousin. This year I kinda sorta knew it was cookie season and she was selling them, but I decided to ignore that fact and see if the season would pass without notice. After all, the last thing I need now that I’m home all day is boxes of delicious cookies in the pantry just tempting me. I thought I might have been successful until I got home one day a couple weeks ago to find a MOUNTAIN of boxes of cookies on my kitchen counter. SO MANY cookies.
My cookie monster hubby decided that this year we needed TWENTY boxes of cookies. So many boxes, in fact, that to add a little variety he even bought the weird cranberry crisp cookies and Trefoils. Who buys Trefoils?! Don’t get me wrong, they are good. Cookies are cookies. But in the world of Girl Scout cookies, Trefoils are pretty much useless.
So now I have way too many cookies, a constant sugar buzz, and may or may not need to buy new pants soon.
I had to make dessert for an event this past weekend and jumped at the chance to rid myself of at least one box of devil cookies. These are basically Oreo truffles, but instead of Oreos I used a box of Thin Mints. Since Girl Scout cookie season and St. Patty’s Day overlap, I dressed them up all cute so you can make them for your Irish festivities.
- 1 (9 oz) package Thin Mint Girl Scout cookies
- 1 (8 oz) block cream cheese, softened
- 10 oz white chocolate chips or vanilla Candiquik
- Sprinkles, optional
- Using a food processor (or Ziplock back and a mallet), crush the cookies to a fine crumb.
- Mix together the cream cheese and cookie crumbs. (I used a stand mixer because it was easy, but you could do this by hand.)
- Roll the cookie mixture into small balls and place on a parchment-lined baking sheet. Place the baking sheet in the fridge and chill for 15-30 minutes.
- Once the cookie balls are chilled, melt the white chocolate chips either in the microwave or over a double boiler.
- Dip the cookie balls into the white chocolate, then place back onto the parchment-lined cookie sheets. Top with sprinkles, if desired.
- Let the truffles harden completely before serving. Store in the fridge.
I’m not saying these are any less tempting than straight up cookies. In fact, they are SO much worse. But at least I was able to share these! Enjoy!
For some more cute Saint Patrick’s Day ideas, check out these recipes:
And if you’re looking for more Girl Scout cookie love, check out these recipes from some of my favorite bloggers: