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

Ingredients

• 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

Instructions

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.