1package(9 ounce) thin mint girl scout cookies (or Keebler grasshopper cookies)
1package(8 ounce) cream cheese, softened
1Bag(12 oz) Guittards Green Mint chips (or green candy melts)
5ozwhite chocolate chips
In a food processor pulse the thin mint cookies until they are fine in consistency.
Blend together crushed thin mint cookies and softened cream cheese. You can mix them by hand, or I used my kitchenAid mixer.
Roll the mixture into tablespoon sized balls and set on a cookie sheet lined with parchment paper. Allow them to chill in the fridge for a couple of hours to harden. This will make them easier to roll in the melted chocolate.
Melt the green mint chips in the microwave stirring 30 seconds at a time being careful not to overcook. Roll the balls into the melted chocolate to coat and place them to harden on a baking sheet lined with parchment paper.
For the white chocolate drizzle, melt the chocolate 30 seconds at a time until melted. Spoon the melted chocolate into a plastic baggie and cut a tiny slit in the corner and drizzle the chocolate over the top of the truffles. Store the truffles in the fridge until ready to serve.