It’s Girl Scout cookie season!!! Besides the holidays, it’s my favorite season. I love supporting the Girl Scouts, and of course, gorging myself on COOKIES!! Did you know you can get Girl Scout Cookies any time of the year at Amazon? Yep. Helpful little hint there for us year-round cookie fans. Thin Mint is definitely my favorite. Although eating Thin Mints never gets old, I love to bake. And I love to combine my favorite flavors. And now I have Thin Mint Bonbons!
I considered adding mint extract to the vanilla/white chocolate candy coating – but it honestly doesn’t need it. The cookies really rock that mint, and the cream cheese seriously somehow brings it out even more. So I recommend just using the vanilla/white chocolate candy coating alone for this recipe.
What you need:
- 1 box Girl Scouts Thin Mint Cookies (2 sleeves)
- 4 oz (1/2 package) Cream Cheese
- 1/2 package vanilla or white chocolate candy coating
- Sprinkles (optional but they sure look cute!)
In a food processor, or large Ziploc bag with a rolling pin, crush the cookies. There should be a nice mix of very small pieces and dusty crumbs.
Mix the softened cream cheese and the cookie crumbs until well combined. Place in the fridge for 20 minutes or more to let it chill and get easier to handle.
Using a cookie scoop (this one is my favorite!) or your hands, create small balls. Using the cookie scoop, I was able to get 16 bonbons from this recipe. Place the balls on a cookie sheet covered with wax paper and place in the freezer for 10-20 minutes.
Melt the candy melt in a bowl. Coat the balls individually and let dry on wax paper/cookie tray. I place the ball on top of a fork, then lower it into the candy melt and use a spoon to cover them. Sprinkles the sprinkles on while it’s still wet, then let dry. Enjoy these – but be warned, they are ADDICTING!
These are a great way to celebrate the Girl Scouts, National Mint Chocolate Day (#NationalMintChocolateDay) AND St. Patrick’s Day!