Viral Thin Mint Brownie Balls: My Go-To Party Treat Guide
Straight From My (Sometimes Messy) Kitchen
Okay, so have you ever stumbled on a recipe that makes you go, “Wait, I need to try that, like, now”? That was me with these Viral Thin Mint Brownie Balls. First time I saw them was during one of those late-night scrolls — you know, when you pretend you’re just looking for dinner ideas, but then suddenly it’s 1 am and you have a dozen dessert recipes saved. Anyway, I ended up making these for my cousin’s birthday, and—I kid you not—the entire plate vanished before we’d even finished singing happy birthday. Not to brag (well, maybe a little), but my friends now expect these at pretty much every get-together. Also, my dog tried to steal one once, but don’t worry, he only got a crumb (chocolate isn’t great for dogs, so… don’t let them!). Anyway, enough of my rambling. Let’s get into it.
Why You’ll Love This (Honestly)
I make these whenever I need a quick dessert that has that, y’know, magic combo: chocolate and mint. My family goes absolutely wild for these and I basically have to hide a few for myself (self-care, right?). Oh, and they’re perfect for when I want to seem like I baked for hours—meanwhile, I’m just using brownies from a box and Girl Scout cookies. Sometimes, though, I forget the mint extract and panic—is that just me?
Here’s What You’ll Need (Plus a Few Swaps)
- 1 box fudge brownie mix (or honestly, any brownies will do—my grandma swears by Ghirardelli, I just grab what’s on sale)
- 15 Thin Mint cookies, crushed up (if cookie season’s over, use Grasshoppers or any mint cookie)
- 2–3 tablespoons cream cheese, softened (Room temp is best, but once I chucked it in cold and just mushed harder; it worked)
- 1/2 teaspoon mint extract (optional, for an extra blast; sometimes I skip it if the cookies are super minty already)
- 10 ounces semisweet chocolate melts (or just regular chocolate chips—I usually do, though melting can be a pain…)
- Sprinkles, crushed mint candies or extra cookies for decoration (honestly, half the time I skip this if I’m feeling lazy)
How I Actually Make ‘Em (With a Few Detours)
- Bake the brownies—just follow the box instructions, nothing fancy. When they’re cooled but still a bit warm, scoop them into a big bowl. This is where I usually sneak a bite (don’t tell anyone).
- Crush up your Thin Mints (kids love helping with this—put ‘em in a zip bag and let ‘em go to town with a rolling pin, or use the bottom of a mug if your pin has disappeared). Mix those cookie pieces into the brownies, and toss in the cream cheese and mint extract.
- Mash it all together. It’ll be ugly and sticky and you’ll probably doubt yourself here, but trust me, that’s normal. Once it comes together and you can easily roll a ball without it sticking everywhere, you’re golden.
- Roll the brownie-cookie mess into balls, about the size of a ping pong ball or maybe just “a generous spoonful” (precision, me? Not today!). Place them on a parchment-lined tray.
- Pop the tray in the freezer for about 20–30 minutes. Unless you’re an impatient gremlin like me and only give it 10, in which case, yup, they’re just messier when you dip them.
- Melt your chocolate pieces in a microwave-safe bowl, 30 seconds at a time, stirring in between. Or use a double boiler (I always mean to, but the microwave wins).
- Drop each brownie ball into the chocolate, fish it out with a fork, and plop it back on the tray. If it looks a bit wobbly or misshapen, who cares? Cover sins with sprinkles or crushed cookies. Let the chocolate set (fridge works fastest!), then it’s ready to eat.
Things I Wish I Knew Earlier
- If you use too much cream cheese, the balls don’t set; they just kinda sigh and collapse, which is tragic but edible.
- Letting the brownies cool is boring but necessary, cause warm brownies melt the cream cheese and then it’s…well, not pretty.
- Sometimes I add more cookies than I should, which makes them a bit crumbly but with extra crunch—I don’t hate it.
What I’ve Tried (Not All Genius Ideas)
- Nutella instead of cream cheese: too sweet! But maybe I just don’t have the world’s biggest sweet tooth.
- Andes mints as mix-ins: works great, love the extra minty hit.
- Tried white chocolate one time, but honestly I think it just doesn’t play as nice with the mint. Feel free to prove me wrong?
Do You Really Need Fancy Equipment?
I used to think a cookie scoop was essential for even balls. But then I lost mine for three months, so I just used my hands (and once, a melon baller). Pro tip? Don’t bust your brain over it, just get messy—it’s more fun and tastes just the same.
How to Store (If You’re Not Surrounded By Snack Monsters)
In an airtight container, these will last up to four days in the fridge—or at least, that’s what the experts say. In my house, they’re lucky to see tomorrow. You can freeze them, but honestly, I reckon the texture’s just a smidge weird after thawing (edible, but a little off). For tips on storing brownies more generally, King Arthur Baking has a solid guide.
How I Love to Serve ‘Em
Honestly, just pile them up and watch people go for it. Though sometimes, for a fancy touch, I serve them in mini cupcake liners—makes them feel all bakery-fancy. My brother, however, dunks his in hot coffee, which is… a choice. Christmas? We use red and green sprinkles and act like this was the plan all along.
Blessings and Blunders: Lessons I Learned
- Once I got cocky and didn’t frost the balls until the last minute—big mistake! Chocolate wasn’t set in time and, well, messy hands everywhere.
- The first time, I skipped freezing the balls completely. They dissolved in the chocolate, so now I’m zealous about that freezer step (even though I get impatient).
Got Questions? I’ve Heard ‘Em All
- Can I use homemade brownies? Totally! Just make sure they’re not too fudgy or gooey—otherwise it all gets pretty sticky. Actually, I find box brownies easier for this… call me lazy.
- What if I can’t find Thin Mints? Try Keebler Grasshoppers, or even chocolate-dipped digestives with a drop of peppermint extract. (Not exactly the same, but close enough for jazz.)
- Is the cream cheese taste strong? Nah, not really; it just gives a bit of tang and holds things together. But use less if you’re worried—it’s very forgiving.
- Can I make these gluten-free? Sure, as long as your brownie mix and cookies are GF. No magic here, just swap ‘em.
- Do I need a stand mixer? Nah. Just roll up your sleeves and get in there; a spoon works, but hands are best. Messier, but more fun. Sally’s Baking Addiction has some handy tips for mixing by hand, actually.
Last Random Thought (Because Why Not?)
Oh, and for some reason, whenever I make these, I end up thinking about summer camp—probably the whole cookies thing. Plus, there’s a sort of childlike joy in getting chocolate everywhere. Oh, one more thing: I definitely think these taste even better the next day (if you can keep them safe from snacky hands that long), though my sister disagrees. So, you know, why not see for yourself?
Ingredients
- 1 box brownie mix (plus ingredients to prepare, typically eggs, oil, and water)
- 2 cups Thin Mint cookies, crushed
- 1/2 cup cream cheese, softened
- 2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil
- 1/4 cup white chocolate, melted (for drizzle)
- 1/4 cup crushed Thin Mint cookies (for garnish)
- Pinch of sea salt (optional)
Instructions
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1Prepare the brownies according to package instructions. Allow to cool completely.
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2In a large bowl, crumble the cooled brownies and mix with crushed Thin Mint cookies and softened cream cheese until well combined.
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3Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Chill in the freezer for 15 minutes.
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4Melt chocolate chips with coconut oil in a microwave-safe bowl until smooth. Dip each ball into the melted chocolate, coating fully, and return to the baking sheet.
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5Drizzle with melted white chocolate and sprinkle with crushed Thin Mint cookies and sea salt, if desired.
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6Refrigerate for 10 minutes or until set. Serve chilled and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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