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Chocolate-Mint Truffle Cookies

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
    about 2-1/2 dozen

Ingredients

  • 1/4 cup butter, cubed
  • 1 cup semisweet chocolate chips, divided
  • 1 large 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

Directions

  • 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 Facts
1 each: 112 calories, 6g fat (4g saturated fat), 11mg cholesterol, 30mg sodium, 15g carbohydrate (11g sugars, 1g fiber), 1g protein.
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