Mint Cookie Truffles are a rich no bake dessert made with fudge mint cookies, cream cheese, and melted Andes Mints for a smooth chocolate coating.

Scale

10 oz. package fudge mint cookies

4 ounces cream cheese softened

1 teaspoon vanilla extract

42 Andes Mints melted

Sprinkles optional

1. Line a large baking sheet with wax paper and set aside.

2. Pulse cookies in a food processor until fine crumbs form. Reserve 2 tablespoons for topping.

3. Mix cookie crumbs, cream cheese, and vanilla until fully combined.

4. Roll into 1-inch balls and place on prepared sheet. Chill 20 minutes.

5. Melt Andes Mints in 30-second intervals, stirring between each.

6. Dip each ball into melted chocolate and return to sheet.

7. Sprinkle reserved crumbs on top and allow to cool completely.

Chill thoroughly before dipping for best results.

Store in refrigerator up to one week.

Freeze up to two months in airtight container.