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Mint Chocolate Truffle Cookies

Mint Chocolate Truffle Cookies

Made with crushed candy canes, these Mint Chocolate Truffle Cookies would make a nice, pepperminty addition to your annual holiday cookie exchange.


  • 6 squares BAKER'S Semi-Sweet Baking Chocolate
  • 3/4 cup (1 1/2 sticks) butter
  • 1 cup sugar
  • 2 eggs
  • 1 3/4 cups flour
  • 1/2 teaspoon CALUMET Baking Powder
  • 1/3 cup crushed candy canes


  1. Heat oven to 350 degrees F.
  2. Microwave chocolate and butter in large microwaveable bowl on HIGH for 2 minutes or until butter is melted. Stir until chocolate is completely melted.
  3. Add sugar; mix well.
  4. Add eggs, one at a time, mixing until well blended after each addition.
  5. Add combined flour and baking powder; mix well. (Dough will be very soft.)
  6. Cover and refrigerate at least 2 hours or up to 24 hours.
  7. Roll heaping teaspoonsful of dough into 1-inch balls.
  8. Place, 2 inches apart, on greased baking sheets.
  9. Bake for 10 to 12 minutes or until tops are set. (Do not over-bake.)
  10. Immediately sprinkle with crushed candy.
  11. Cool for 1 minute on baking sheets.
  12. Remove to wire racks; cool completely.
  13. Store in airtight container at room temperature up to 1 week.

Yield: about 3 1/2 dozen or 22 servings, two cookies each

Chocolate and mint make a terrific winter combination. Enjoy a serving of these truffle cookies at your next holiday celebration.

Prepare and bake cookies as directed; cool completely. Wrap in plastic wrap, then place in airtight container or resealable freezer-weight plastic bag. Freeze up to 1 month. Thaw at room temperature before serving.

Variation: Prepare as directed, using 1 package (6 squares) BAKER'S Bittersweet Baking Chocolate and increasing sugar to 1 1/4 cups.

Nutritional Information: Calories 180 Total fat 9 g Saturated fat 5 g Cholesterol 35 mg Sodium 65 mg Carbohydrate 23 g Dietary fiber 1 g Sugars 13 g Protein 2 g Vitamin A

4 %DV Vitamin C 0 %DV Calcium 0 %DV Iron 6 %DV

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