Chocolate Mint Truffle Cookies |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 4 |
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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 Ingredients:
4 ounces unsweetened chocolate, chopped |
3 ounces semisweet chocolate, chopped |
3/4 cup butter |
1 1/2 cups sugar |
3 eggs |
1/2 teaspoon mint extract (do not omit) |
1 1/2 cups all-purpose flour |
1/2 teaspoon baking powder |
1/2 cup chocolate chips (mini is preferred) |
1/2 cup candy cane, crushed finely |
Directions:
1. In a heavy saucepan melt unsweetened, semi-sweetened chocolate and butter over medium low heat. Remove from heat.
2. Vigorously whisk in sugar; hereafter whisk in eggs 1 at a time, lastly whisk in the mint extract.
3. In a seperate bowl mix flour with baking powder; and add to the chocolate mixture. Stir in chocolate chips.
4. Transfer to bowl, cover with plastic wrap and refreigerate for 2 hours (up to 24 hours).
5. Preheat oven to 350 F.
6. Prepare baking sheet with parchment paper or spray with cooking spray.
7. Roll dough into 1 inch balls, place 2 inches apart on baking sheets.
8. Bake for about 8 minutes.
9. Remove 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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