This is a recipe for Girl Scout Lemonades Cookie Truffles.
Around this time every year, Girl Scout families across the nation are stuggling with the same question, “what in the world are we going to do with all of these left over cookies”?
Being that we are a girl scout family, one of the answers that I have come up with to solve this problem (can it REALLY be called a problem, too many cookies…hhmmm??) is to turn the cookies into truffles.
These Girl Scout Lemonades Cookie Truffles are light, refreshing, delicious, and quite simple to make.
There are only a handful of ingredients in this recipe. You will need cream cheese, white melting chocolate, and box of the Girl Scout Lemonades.
As a side note, if you cannot get your hands on these girl scout cookies, you can use the Oreo lemon cookies as a substitute.
Place 6 ounces of cream cheese and the entire box of cookies in a food processor and pulse until the ingredients are thoroughly combined.
Once mixed, test the dough by rolling a small portion in your hand. If the dough sticks together well, then do not add any additional cream cheese. If the dough crumbles and does not stay together, then add the remaining 2 ounces of cream cheese and pulse again until mixed completely.
Once the cream cheese and cookies are thoroughly combined, you will end up with a fairly thick dough that holds together and looks like this.
Now, take a 1 1/4 inch dough scoop and scoop all the dough out. Take each ball and round it out in the palm of your hands to get it as round as possible.
Now, place the rounded balls onto a cookie sheet and chill in the refrigerator for 10 minutes.
As you are waiting for the dough to chill, start slowly melting your chocolate. You can melt your chocolate over a double boiler or in your microwave. If you do it in your microwave, make sure to choose a very low power or a “melt” option so that your chocolate does not seize up on you.
I also recommend using a tall and skinny glass container to melt your chocolate in. I usually use a one cup glass measuring cup. This gives your dough a nice deep pool of chocolate to sink into and to help it get completely covered.
Once the dough is chilled and your chocolate has been melted, simply place a dough ball in the melted chocolate and coat completely.
Scoop the dough ball out with a fork and lightly tap the fork on the wall of your dish to help the excess chocolate drip off.
Finally, place each dipped ball onto some parchment or wax paper and sprinkle with crushed graham crackers. You could also use some of the crushed Lemonades if you prefer.
I have garnished with pieces of lemon zest as well to make the truffles look more “lemony”, but I do not recommend this. After an hour or so in the refrigerator, the lemon zest begun to dry and shrivel. They were beautiful the first hour, but not so hot after that. Stick with the graham cracker or crushed Lemonades for decoration.
Once all the truffles are dipped and dry, store in an airtight container for up to 5 days in the refrigerator.
- 1 box Girl Scout Lemonades Cookies (can use Oreo lemon cookies also)
- 6-8 ounces cream cheese
- 1 bag white melting chocolate
- crushed graham crackers for garnish
- Place cookies and 6 ounces cream cheese into a food processor and pulse until completely combined. Test the dough by rolling a small portion in your hand. If the dough sticks together well, then do not add any additional cream cheese. If the dough is crumbly and does not stay together, then add the remaining 2 ounces of cream cheese and pulse again until mixed completely.
- Once dough is completely mixed, use a 1¼ inch dough scoop to measure out all of the dough.
- Roll each portion of dough in the palm of your hands to form a ball and place on a lined (parchment paper or wax paper) cookie sheet.
- Place in the refirgerator for 10 minutes to chill.
- While the dough is chilling, begin melting your chocolate.
- Once dough has chilled, dip each ball into the melted chocolate.
- Use a fork to scoop truffle out of the chocolate and lightly tap fork on the side of the bowl to get all excess chocolate off.
- Set each truffle back onto the lined cookie sheet and top with crushed graham crackers or crushed Lemonades cookies.
- Let dry completely and store in an airtight container for up to 5 days.