This recipe couldn't be easier
Chocolate Mint Cookie Truffles
1 package grasshopper cookies from Keebler or Girl Scout Thin mint cookies
4 oz. Cream Cheese
Candy Coating in Green (I also added mint candy flavoring to this)
In a food processor, pulse the Thin Mints a few times, and then blend them down until they are crumbs.
Next, mix the cream cheese and cookie crumbs together in a bowl until well-mixed. Roll the mixture into 1 inch size balls, and place them on a wax paper covered baking sheet. Place the baking sheet in the fridge for about 30 minutes, so the balls are easier to dip in the chocolate and do not fall apart.
Once the truffles have been in the fridge for a while, melt the green candy coating in a microwave-safe bowl in the microwave. Heat the discs for 30 seconds at a time, stirring in between each heat burst. Repeat until the discs are all melted.
Roll each ball in the melted coating until it is fully covered. I usually use two forks to push the truffle around until it is all covered. Then, using the two forks, carefully pick up the truffle and allow the excess mint chocolate to run off before placing back on the wax paper. Repeat with all the truffles.
Stick the truffles back in the fridge for a couple of minutes or until the mint chocolate is hardened.