In a food processor pulse the Thin Mint cookies until they are a fine consistency.
Using a hand mixer whisk together the Thin Mint crumbs and cream cheese.
Roll the mixture into tablespoon-sized balls and set on a cookie sheet lined with parchment paper.
Chill the balls in the fridge for at least 2 hours to harden. This will make it easier to roll the melted chocolate.
Melt the green mint chips in the microwave stirring 30 seconds at a time being careful not to overheat.
Roll the balls in the melted chocolate to coat and place them back on the baking sheet lined with parchment paper.
For the white chocolate drizzle, melt the chocolate 30 seconds at a time until melted. Spoon the melted chocolate into a plastic baggie and cut a tiny slit in the corner and drizzle the chocolate over the top of the truffles.
Store the truffles in the fridge until ready to serve.
