This post may contain affiliate links. For more information, read my disclosure policy.

Caution: Thin Mints were harmed in the making of these brownies.

It’s a hard reality, but sometimes you just gotta crush up those cookies to make something even more wonderful: Thin Mint Truffle Brownies.

brownies with thin mint truffle topping on white stand in a stack

So, I’m having a teeny tiny Girl Scout Cookie obsession right now. Is that a problem? No? Good.

A few years ago, I made these Oreo Truffle Brownies. I love Oreo Truffles, but I hate making them. All that rolling. All that dipping.

One day I said to myself, “why not top brownies with that truffle mixture?” And I did.

And it was awesome.

It was followed soon after by Nutter Butter Truffle Brownies. And, more recently, by Oreo Truffle Chocolate Chip Cookie Bars. When I started seeing the Girl Scout Cookies in my Pinterest feed I started thinking.

Thin Mint Truffle Brownies? And then I realized that, yes, they would be perfect.

And they are!

Stack of Thin Mint Truffle Brownies with a fork stuck in the top brownie

These are pretty much too easy to make (and eat). You do have to crush up some Thin Mint Cookies (two whole boxes), but it’s worth the $$.

{However, if you don’t want to grind $8 (or $10 if you live in the San Francisco Bay Area, apparently), you can substitute Keebler Grasshopper Cookies. They’re just as good and about 1/2 the price.}

Cookie truffles are made by grinding the cookies with cream cheese. Every cookie needs a different amount of cream cheese, so you’ll use a different amount with Oreos than you’ll do with Thin Mints. I used low-fat cream cheese for these brownies (as I do for most recipes). You can also use regular cream cheese.

When it comes to brownies, this is my favorite recipe. I’ve made it a million times, a million ways. However, if you can keep a secret…these are made with a box. You can use your favorite brownie recipe or your favorite box for these. Just make sure they’re completely cooled before putting the truffle mixture on top. Otherwise, it’ll rip up the brownie while you’re trying to press it on evenly.

The truffle mixture is very thin. I did this for two reasons: 1) Two boxes of murdered Thin Mints is enough and 2) Thin Mints have a strong mint flavor and the thin layer adds the perfect amount to the brownies.

Then, no truffles are complete without a coat of chocolate. You melt some chocolate chips and spread it all over the top.

Then? You get a fork and you attack the pan. Er, you cut them and serve them to your guests.

In a perfect world, my guests would be me, myself, and I.

Photo collage of Thin Mint Truffle Brownies stacked on eachother with thin mint cookies next to them

It’s hard for me to say that these are the BEST Thin Mint recipe ever because Thursday’s post was pretty darn good.

But they’re tied. For sure. And they’re the BEST Truffle Brownies ever. That? I know for sure!

brownies with thin mint truffle topping on white stand in a stack

Thin Mint Truffle Brownies

No ratings yet
Yield 4 servings


  • 1 9 x13” pan of brownies baked and cooled
  • 52 Thin Mint Cookies or Keebler Grasshoppers from two boxes
  • 4 ounces low-fat cream cheese
  • 2 cups chocolate chips milk or semi-sweet
  • 1 tablespoon Crisco
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!


  • Place Thin Mints or Keebler Grasshopper Cookies in a food processor with the cream cheese and process until the mixture starts to form a ball. Alternately, you can crush the cookies in a bag without a food processor and then work in the cream cheese with a hand mixer and your hands until it comes together.
  • Crumble the mixture over the cooled brownies. Press to entirely cover. It will seem like there’s not enough, but there is. Just keep pressing (but gently, so you don’t rip the brownies).
  • Melt the chocolate chips and Crisco in a medium bowl on HIGH in 30 second increments, stirring between each. (It will take about 1 1/2 minutes to become smooth.) Pour over truffle mixture and spread evenly. Chill until set.
  • Let the brownies sit at room temperature at least 20 minutes before slicing into squares. Store in an airtight container. They can be frozen for up to one month.

Recipe Nutrition

Calories: 1272kcal | Carbohydrates: 177g | Protein: 15g | Fat: 59g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 776mg | Potassium: 435mg | Fiber: 7g | Sugar: 123g | Vitamin A: 361IU | Vitamin C: 1mg | Calcium: 179mg | Iron: 20mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Oreo Truffle Brownies

Nutter Butter Truffle Brownies

Brownie Mud Hen Bars

 Sweets from friends:
Thin Mint Truffle Bark by Wine & Glue
Grasshopper Brownies by Bakeaholic Mama
Thin Mint Stuffed Oreos by Something Swanky

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


    1. I usually use vegetable oil in place of crisco for melting chocolate. Butter should work but I haven’t ever tried it.

  1. Hi Dorothy,
    I just made these and they are divine. The only issue is that the truffle layer is lifting off the brownies themselves.
    I used boxes brownies and made them fudgey style, so just one egg.
    Any tips?

    They set for 1 hr30 in fridge and then sat for 20 minutes before cutting.

    1. I’ve had that problem sometimes, I think has to do with when the truffle mixture is put on top. I think that if it’s spread on while the brownies are still warm, it might help!