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.
Yield: about 3 1/2 dozen or 22 servings, two cookies each
Ingredients
- 6 squares Baker's Semi-Sweet Baking Chocolate
- 3/4 cup (1 1/2 sticks) butter
- 1 cup granulated sugar
- 2 eggs
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon Calumet Baking Powder
- 1/3 cup crushed candy canes
Instructions
- Heat oven to 350 degrees F.
- Microwave chocolate and butter in large microwaveable bowl on HIGH for 2 minutes or until butter is melted. Stir until chocolate is completely melted.
- Add sugar; mix well.
- Add eggs, one at a time, mixing until well blended after each addition.
- Add combined flour and baking powder; mix well. (Dough will be very soft.)
- Cover and refrigerate at least 2 hours or up to 24 hours.
- Roll heaping teaspoonsful of dough into 1 inch balls.
- Place 2 inches apart on greased baking sheets.
- Bake for 10 to 12 minutes or until tops are set. (Do not over-bake.)
- Immediately sprinkle with crushed candy.
- Cool for 1 minute on baking sheets.
- Remove to wire racks; cool completely.
- Store in airtight container at room temperature up to 1 week.
Notes
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.
Nutrition
Per serving: Calories 180 Total fat 9g Saturated fat 5g Cholesterol 35mg Sodium 65mg Carbohydrate 23g Dietary fiber 1g Sugars 13g Protein 2g
Vitamin A 4% DV Vitamin C 0% DV Calcium 0% DV Iron 6% DV
Attribution
Recipe and photo used with permission from: Kraft Heinz Company
