Chocolate-Mint Truffle Cookies
Total TimePrep: 25 min. Bake: 10 min./batch + cooling
Makesabout 2-1/2 dozen
- 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 waxed paper. Immediately sprinkle with toppings of your choice. Let stand until set.
Nutrition Facts1 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.
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Jan 2, 2015
I am a chocolate lover, but these were even "too much" for me :(Will not make these again.
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.
Dec 16, 2012
I made them just last week and gotta make more already! So good!!
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.
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.
Dec 20, 2011
Very good, smelled so good while cooking that i had to refrain from eating them!
Dec 16, 2011
This is going into my Christmas Cookie file for future use--wonderful cookie
Dec 7, 2011
I've got to try these they look so good
Dec 19, 2010
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.
Oct 28, 2010
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