Ingredients - 1 (9 oz) package of Girl Scout Thin Mint cookies, or Keebler Grasshopper cookies - 1/2 package (4 oz) cream cheese, softened - 1 (12 oz) bag green mint chips
1. In a food processor (or blender), blend the cookies down until they are just crumbs. Then throw the cookie crumbs in a big Ziplock bag and pound with a hammer until you have very fine crumbs.
2. Mix the cream cheese and cookie crumbs together in a bowl until well mixed, Roll the mixture into 1" size balls, and place them on a wax paper covered baking sheet. Place the baking sheet in the refrigerator for about 30 minutes.
3. Melt the green mint chips in a double boiler or in the microwave. Roll each ball in the mixture until fully covered (it makes it easier to use to forks to roll).
4. Put truffles back into the refrigerator until the mint hardens.
**Decorate with cookie crumbs, sprinkles, or melted white chocolate, milk chocolate, or dark chocolate if desired! Do this before putting truffles back in the refrigerator.