1/1 Photo of Chocolate Mint Truffle Cookies
These cookies are our very favorite Christmas cookies. My husband has been making these with our kids since the oldest was just 1 1/2 years. They are amazing - chocolaty, fudgy and moist. A true winning combination. The dough needs to be refrigerated for 2 hours which is not included in the prep time. Cookies can be frozen for about a month and will last in airtight container for about a week (although we never actually have been able to test this time because the cookes are gone in no time). From Canadian Living Magazine
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- 1In a heavy saucepan melt unsweetened, semi-sweetened chocolate and butter over medium low heat. Remove from heat.
- 2Vigorously whisk in sugar; hereafter whisk in eggs 1 at a time, lastly whisk in the mint extract.
- 3In a seperate bowl mix flour with baking powder; and add to the chocolate mixture. Stir in chocolate chips.
- 4Transfer to bowl, cover with plastic wrap and refreigerate for 2 hours (up to 24 hours).
- 5Preheat oven to 350 F.
- 6Prepare baking sheet with parchment paper or spray with cooking spray.
- 7Roll dough into 1 inch balls, place 2 inches apart on baking sheets.
- 8Bake for about 8 minutes.
- 9Remove from oven and sprinkle each cookie with a bit of the chopped candy cane. Let cool on baking sheet for 5 min before transfering to cooling rack.
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Nutritional Facts for Chocolate Mint Truffle Cookies
Serving Size: 1 (10 g)
Servings Per Recipe: 100
- Amount Per Serving
- % Daily Value
- Calories 46.8
- Calories from Fat 25
- Total Fat 2.8 g
- Saturated Fat 1.7 g
- Cholesterol 10.0 mg
- Sodium 14.3 mg
- Total Carbohydrate 5.5 g
- Dietary Fiber 0.4 g
- Sugars 3.4 g
- Protein 0.6 g
The following items or measurements are not included: