Mint Chocolate Chip Truffles

These Mint Chocolate Chip Truffles have a soft, creamy filling and are coated in decadent chocolate! What are you waiting for? Go make some today!

Be sure to sign up for my email…new recipes in your inbox!

Delicious, creamy Mint Chocolate Chip Truffles recipe! So easy to make too!


Last month I made some Mint Chocolate Chip Brownies that were simply OUT OF THIS WORLD delicious. They were so good, they got me thinking about truffles. I could just shovel that frosting into my mouth, but why not create a treat that serves the same purpose, but is a little more dainty?

Okay, maybe not dainty. How about “acceptable”? I mean, do people think it is okay to eat frosting by the spoonful? Sure, in the privacy of your own home, but at parties?

Delicious, creamy Mint Chocolate Chip Truffles recipe! So easy to make too!

These Mint Chocolate Chip Truffles are the perfect party food! You’ll be the star of the show if you bring a big bowl of these along!

And I promise they are so easy to assemble.

Delicious, creamy Mint Chocolate Chip Truffles recipe! So easy to make too!

A few quick tips:

  • Start with softened butter and cream cheese. If it’s too cold, it doesn’t get as smooth and creamy as you need it for the filling!
  • Make sure when it’s time to add the extract you use PEPPERMINT, not mint. Unless you like spearmint. These can be now known as after dinner truffles…no need to brush your teeth, these taste like toothpaste. Yeah. Let’s avoid that and just use peppermint, m’kay?
  • Let’s talk food coloring. I get the best results when I use Americolor gels. I dip a toothpick into the gel and “swipe” it into my butter mixture. This little bit is all I need to get the soft green coloring. If you only have drops, just add one drop at a time. Ain’t nobody wanna eat grass colored mints. Ha!
  • Use a 1 Tbsp scoop to portion out your filling. You’ll want to drop your truffles onto a parchment paper lined baking sheet. And FREEZE them for about an hour (more than that is fine too).
  • Use finger tips to shape frozen truffles into a ball. Then use a toothpick to dip truffle into melted chocolate. Again, USE GOOD CHOCOLATE. I love the bags of Ghirardelli Melting Wafers. Not only do they melt smooth, but they taste delicious too. I loved using a combination of white and dark chocolate. Feel free to do both, or choose your favorite

Mint Chocolate Chip Truffles

Yield: 3-4 dozen

Prep Time: 30 minutes, plus 1 hour chill time


  • 4 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp peppermint extract
  • 1 drop green food coloring gel
  • ½ cup semi-sweet mini chocolate morsels
  • 12 oz chocolate coating, melted (feel free to use the dark or the white chocolate, or both)


  1. Beat cream cheese and butter until creamy. Add sugar, peppermint extract and food coloring. Beat until well combined.
  2. Fold in chocolate morsels.
  3. Using a 1 tbsp scoop, drop onto a parchment paper lined baking sheet. Freeze for about an hour (more is fine).
  4. Using a toothpick, pick up the truffle and dip it into the melted chocolate, tapping the side of the bowl to remove the excess chocolate. If desired, add a couple of mini morsels for garnish. Store in refrigerator for up to a week.

MAKING THIS RECIPE? Share it with me on Instagram using the hashtag #ShugarySweets so I can see what you're cooking up in the kitchen!

Delicious, creamy Mint Chocolate Chip Truffles recipe! So easy to make too!

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

35 comments on “Mint Chocolate Chip Truffles”

  1. Mir

    I dare ya to eat frosting by the spoonful at a party, Aimee. Like, I’d pay good money to watch you do that at a really formal party. Whip out that tub of frosting and have at it!
    These are gorgeous. Love that shade of green!

  2. Yum! Eating frosting by the spoonful is always appropriate in my book!

  3. Extremely quick and simple to make with my young daughter. Love it!!!!!!!

  4. I will definitely try this recipe! Looks super yummy. I love white chocolate and minty flavour. 

  5. Lynn Leggett

    Does it have to be food coloring gel? will regular food coloring do?

  6. These look delish! Thanks!

  7. wow! this looks so tasty and it is easy too. Will definitely try this. Thanks for the recipe. 🙂

  8. Jan Dee

    Oh, Aimee-I could just cry when I see a recipe like this for truffles. I made up truffles just yesterday making my ganache from Belgium chocolate, heavy cream, butter and amaretto. Covering a ball of frosting with chocolate doesn’t quite qualify as a truffle.

    I would urge you to try the real thing sometime. There’s no comparison. Jan

  9. Darlene Gast

    Can you freeze them?

  10. can you freeze truffles and if so , how long ?

  11. Bonne

    I tried my hand at these. For some reason, my mind didn’t comprehend the amounts and I was originally expecting more cream cheese and less butter and for it to have a “cheesecakey” flavor. I’ll try it again with a half stick of butter and 8oz of cream cheese and see what happens. Thank you for sharing the recipe!

  12. Judy

    In my other life I was at a “dress up” party and the hostess had a gorgeous watermelon basket with the most divine dip ever!!  Turns out it was two ingredients, large Cool Whip and rum. Her husband brought out two spoons~ one for each of us~and he also brought the back up dip.  We ate the whole thing and resorted to vanilla wafers when the fruit was gone!!   Spiced rum, dark rum or plain rum or any other rum or other booze you may have on hand. Triple Sec is also yummy~orange with a kick!!

  13. Charlene

    Plan to make these for a ladies luncheon in March. Also plan to freeze them and thaw the day before. Look and sound delicious. I know the ladies will enjoy. Thank you so much for sharing. God Bless You ! ! !

  14. Ashlee

    How many truffles does the recipe make ? I can’t find it .

  15. Ermina

    I am guessing these can’t be make with low-fat or whipped cream cheese . Is that right? They don’t seem to set.

  16. Ermina

    Meant ‘can’t be made’.

  17. Melissa

    Though tasty for sure, mine ended up way too creamy to even attemp to shape into balls. Any suggestions? (One stick of butter, right?) 

  18. Tracey

    Do you know how much butter is 1/2a cup, not very good working in cups

  19. Easy to prepare and delicious to eat.. Thank you..

  20. Its looks really amazing.Thanks

  21. Anonymous

    Tried the recipe as directed. Because it is too much like icing I had a problem with the balls setting up. Even after an overnight in the freezer. Days later…still soft. I was able, with much trouble, to dip into the chocolate. Surprising, since I only use Ghirardelli! However, the bottoms didn’t firm up and solidify, leaving a gooey mess on the wax paper. We’ve decided to make bars with the rest, using an Oreo crust, and a ganache top layer. Never waste. Just invent another recipe!

  22. Jinny

    It is because the ingredients say powder sugar but the instructions never say to add the powder sugar. I️ think you are forgetting to add that into the mixture. 

  23. Anonymous

    Don’t use as much butter as directed.. way too much butter 

Leave a Reply

Your email address will not be published.