Chocolate-Mint Truffle Cookies |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 32 |
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These truffle-like cookies will wow guests at any holiday gathering and steal the show on the dessert table. Ingredients:
1/4 cup butter, cubed |
1 cup (6 ounces) semisweet chocolate chips, divided |
1 egg |
1/3 cup sugar |
1/3 cup packed brown sugar |
1/2 teaspoon vanilla extract |
1/8 teaspoon peppermint extract |
1 cup king arthur unbleached all-purpose flour |
1/3 cup baking cocoa |
1/4 teaspoon baking powder |
1/8 teaspoon salt |
1 package (4.6 ounces) mint andes candies, chopped, divided |
2 teaspoons shortening, divided |
1/2 cup white baking chips |
optional toppings: chopped nuts, sprinkles and crushed candy canes |
Directions:
1. In a microwave-safe bowl, melt butter and 1/2 cup chocolate chips; stir until smooth. Cool slightly. Stir in the egg, sugars and extracts. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture and mix well. Fold in 3/4 cup Andes candies.
2. Roll rounded tablespoonfuls of dough into balls. Place 2-in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until tops appear slightly dry. Cool for 1 minute before removing to wire racks to cool completely.
3. In a microwave, melt 1 teaspoon shortening and remaining chocolate chips and Andes candies; stir until smooth. Melt white baking chips and remaining shortening in a microwave at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
4. Dip half of the cookies in melted chocolate mixture; allow excess to drip off. Place on waxed paper. Dip remaining cookies in melted baking chip mixture; allow excess to drip off. Place on wax paper. Immediately sprinkle with toppings of your choice. Let stand until set. Yield: about 2-1/2 dozen.
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