Wow these last two weeks have really been filled with to-do lists, work, wedding planning, and apartment shopping. In the process of all that, I have been searching and searching for thin-mint cookies. Now we all have heard of cake pops by now, but a lady at my work introduced me to make a "cake like" consistency using thin mint girl scout cookies and cream cheese. Before you make assumptions about that being gross, try it before you knock it! It is delicious, especially when double coated in chocolate!
Me and Kyle, after weeks of searching and praying, found an apartment for after the wedding! It is in south Scottsdale and cannot be more excited about it! God has really blessed us and provided for us! Since we found an apartment, we decided what better time to get the furniture then now, rather then later. So this weekend has consisted of Ikea trips, and then putting the furniture together. My sister finally spotted the last of the girl scouts and bought thin mint cookies so I could make these; so I decided that this was the perfect treat after a weekend of productiveness.
Cake pops can be intimidating to make because you have to be very cautious about the temperature of them while working with the cake balls. My tip to you while dipping them in chocolate, would be to keep them in the refrigerator while taking a few out at a time to dip them. That way they all will stay chilled. I would also suggest to dip them a second time to ensure a more round cake pop.
Thin Mint Cake Pops
These last 3-4 days in an air tight container
1 box Girl Scout Thin Mint Cookies (or Keebler Grasshopper)
1 8 oz. package of cream cheese, room temperature
1 Tbs. Canola or Vegetable Oil
-In a food processor, pulse the cookies until course. Add the room temperature cream cheese until a wet consistency. Transfer to a bowl and refrigerate for 20 minutes.
-Place a piece of parchment paper down on a half cookie sheet. Scoop 1 Tbs. of the mix and roll lightly in your hands until in a ball shape. Continue until the mix is gone. Refrigerate for another 30 minutes.
-Melt the candy melts as directed and add the vegetable oil. Place a toothpick into the cake ball and dip in the chocolate. Place on the parchment paper. Do this in rotations of 4 cake balls at a time, while the others are in the refrigerator and vice versa. This allows the cake balls to stay chilled as well as hardens the chocolate of the dipped cake balls. Continue this step once all of the cake balls are dipped. Dipping them twice in chocolate allows for a round shape. Add the cake sticks and chill in an air tight container.