- 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
- 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.
- 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.
- 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.
- 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.
Reviews for Chocolate-Mint Truffle Cookies
"I am a chocolate lover, but these were even "too much" for me :(Will not make these again."
"I made them just last week and gotta make more already! So good!!"
"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."
"Very good, smelled so good while cooking that i had to refrain from eating them!"
"I've got to try these they look so good"
"I live in MD, and they turned out flat here too. I wasn't sure they were done, either, because they seemed quite mooshy on the inside. Maybe it was the candy, but I did leave them in a little longer. Also, I was trying for a GS Thin Mint look, so i started with only TSP size drops. Despite going flat and not looking like the recipe, they were more in line with what I was looking for. Haven't dipped them yet...that's this morning's project. Also, I'd skip the andes and just go with more mint extract if I were going to make this easier next time."
"I know this was almost a year ago that you posted this and I didnt see any responses. When I first moved to Colorado I didn't take into consideration the altitude so did not adjust my recipe and all of my cookies came out flat too.That's the only reason I can think of that they would be flat! That's my 2 cents. Good Luck!!! Sue "