Mint Chocolate Truffle Cookies
- Ready In:
- 27mins
- Ingredients:
- 7
- Yields:
-
44 cookies
- Serves:
- 22
ingredients
- 6 semi-sweet chocolate baking squares
- 177.44 ml butter
- 236.59 ml sugar
- 2 eggs
- 414.03 ml flour
- 2.46 ml baking powder
- 78.78 ml crushed candy cane
directions
- Microwave the 6 chocolate squares and the butter in large bowl for 2 minutes or until butter is melted.
- Stir chocolate and butter until completely melted.
- Add sugar and mix until well-blended.
- Whisk two eggs in a separate bowl and add to mixture. Mix well.
- Sift flour and baking powder. Add to mixture. Mix well.
- Cover and refrigerate for at least 2 hours or up to 24 hours.
- Remove dough from the refrigerator. Dough will be hard. Give dough a few minutes before trying to make dough balls.
- While waiting, heat oven to 350°F
- Roll heaping teaspoonfuls of dough into 1-inch balls. A small ice cream scoop is a good measurement. You may need to use a little flour on your hands when rolling dough balls.
- Place dough balls on parchment sheet about 2 inches apart.
- Bake about 9 minutes - pull out of oven. Tops should still be soft. Add the crushed peppermint candy to the tops and put back in the oven for about 1-3 minutes. This will help the candy adhere to the cookies better without melting.
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RECIPE SUBMITTED BY
Virginia Cherry Blo
Mt Jackson, 86