- 1 8oz package cream cheese, softened
- 1 box Girl Scout Thin Mint cookies
- About a cup of whatever chocolate chips you have on hand (I used a mix of bittersweet and milk, because that’s what I had)
Crumb the cookies in the food processor. You probably don’t want to add them all at once, and if they’re still a wee bit chunky, that’s okay. You don’t really want any chunks bigger than, say, a sunflower seed. Add the cream cheese and pulse until mixture is uniform. Chill mixture for about an hour.
After mixture is chilled, roll into small (about 1″) balls and place on a cookie sheet lined with wax paper.
Pop them back in the fridge for 30 minutes to an hour, depending on how soft the dough got while you were rolling them. You want them to be nice and firm and chilly for this next step, otherwise they’ll fall apart.