Chocolate-Mint Truffle Cookies Recipe
Chocolate-Mint Truffle Cookies Recipe photo by Taste of Home

Chocolate-Mint Truffle Cookies Recipe

Read Reviews
4.5 18 21
Publisher Photo
These truffle-like cookies will wow guests at any holiday gathering and steal the show on the dessert table. Taste of Home Test Kitchen
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling
MAKES:32 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling
MAKES: 32 servings


  • 1/4 cup butter, cubed
  • 1 cup (6 ounces) semisweet chocolate chips, divided
  • 1 egg
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon peppermint extract
  • 1 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 package (4.6 ounces) mint Andes candies, chopped, divided
  • 2 teaspoons shortening, divided
  • 1/2 cup white baking chips
  • Optional toppings: chopped nuts, sprinkles and crushed candy canes

Nutritional Facts

1 each: 112 calories, 6g fat (4g saturated fat), 11mg cholesterol, 30mg sodium, 15g carbohydrate (11g sugars, 1g fiber), 1g protein Diabetic Exchanges:1 starch, 1 fat


  1. In a microwave-safe bowl, melt butter and 1/2 cup chocolate chips; stir until smooth. Cool slightly. Stir in the egg, sugars and extracts. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture and mix well. Fold in 3/4 cup Andes candies.
  2. Roll rounded tablespoonfuls of dough into balls. Place 2-in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until tops appear slightly dry. Cool for 1 minute before removing to wire racks to cool completely.
  3. In a microwave, melt 1 teaspoon shortening and remaining chocolate chips and Andes candies; stir until smooth. Melt white baking chips and remaining shortening in a microwave at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
  4. Dip half of the cookies in melted chocolate mixture; allow excess to drip off. Place on waxed paper. Dip remaining cookies in melted baking chip mixture; allow excess to drip off. Place on wax paper. Immediately sprinkle with toppings of your choice. Let stand until set. Yield: about 2-1/2 dozen.
Originally published as Chocolate-Mint Truffle Cookies in Simple & Delicious November/December 2009, p57

Reviews for Chocolate-Mint Truffle Cookies

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 2, 2015

"I am a chocolate lover, but these were even "too much" for me :(

Will not make these again."

Reviewed Dec. 22, 2012

"These are delicious. I didn't make any changes to the recipe. My son asks for them at Christmas time. They got great reviews at a Christmas party last year too."

Reviewed Dec. 16, 2012

"I made them just last week and gotta make more already! So good!!"

Reviewed Dec. 11, 2012

"Absolutely delish!

The one change I made because the cookies came out sooooo sweet, wa to dust the cookies after baking and while warm with a combination of white confectioners sugar and baking cocoa. Not as festive in appearance but still entirely delicious."

Reviewed Dec. 7, 2012

"Wow! These were good! I doubled the batch and made them for my cookie exchange. I'm going to make them again for our Christmas open house party. They are not only great to eat but very pretty."

Loading Image