Andes Mint Cookie Dough Truffles
Cookie dough truffles recipe with Andes mints mixed in and covered in melted milk chocolate. A great no-bake dessert for St. Patrick’s Day or Christmas.
Who else is enjoying the two feet of freshly fallen snow in their city? No? Me neither. Spring feels like it’s lightyears away, especially when getting hit with major blizzards when we’re well into the month of March. Just when I was starting to see green when I looked out the window 🙂 On the “bright” side, the Weather Channel was broadcasting live in Rochester yesterday due to the epic blizzard – pretty exciting!
I’m not usually a chocolate and mint person, but for some reason I love them together on special occasions and for the holidays. St. Patrick’s day is perfect for anything green or MINTY! So, when I saw these Andes mint cookie dough truffles from Shugary Sweets I just KNEW I had to try them out (she has an awesome blog if you haven’t checked it out yet). These super easy truffles are no-bake and a delicious combination of mint and chocolate…..and you can never go wrong with cookie dough, especially in truffle form!
- 4 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup light brown sugar
- 1 tsp vanilla
- ¼ tsp salt
- 1 cup all-purpose flour
- 1 cup Andes baking chips (or chop up whole Andes candies)
- 12 oz chocolate candy bark or melting chocolate, melted
- extra Andes baking chips or whole candies (cut up), for topping truffles
- In mixer, beat cream cheese with butter until smooth.
- Add in sugar and vanilla and beat until smooth.
- Beat in flour and salt.
- Fold in Andes candy.
- Using a small scoop, drop onto a parchment lined baking sheet into small bites.
- Freeze one hour. Remove from freezer and shape each ball into a nice and round ball.
- Using a toothpick or spoon, dip each truffle into melted chocolate candy bark, tap side to shake off excess.
- Top immediately (or the chocolate will harden!) with a few small piece of Andes candy.
- Allow to set, about 30 minutes before eating.
- Store in the 'fridge and eat cool or let them come to room temperature before serving, depending on preference.
Recipe source: adapted slightly from shugarysweets.com