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Desserts

Mint Chocolate Truffle Cookies

Mint Chocolate Truffle Cookies recipe
photo by:kraft
Made with crushed candy canes, these Mint Chocolate Truffle Cookies would make a nice, pepperminty addition to your annual holiday cookie exchange.
time
prep:
15 min
total:
2 hr 27 min
servings
total:
22 servings, 2 cookies each
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What You Need

1-1/2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces
3/4
cup  butter
1
cup  sugar
2
 eggs
1-3/4
cups  flour
1/2
tsp.  CALUMET Baking Powder
1/3
cup  crushed candy canes

Make It

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Beat in eggs, 1 at a time. Add combined flour and baking powder; mix well. (Dough will be very soft.) Refrigerate 2 hours.

HEAT oven to 350°F. Roll heaping teaspoonfuls of dough into 1-inch balls. Place, 2 inches apart, on baking sheets sprayed with cooking spray.

BAKE 10 to 12 min. or until tops are set. (Do not overbake.) Immediately sprinkle with crushed candy. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.

Kraft Kitchens Tips

Size-Wise
Chocolate and mint make a terrific winter combination. Enjoy a serving of these truffle cookies at your next holiday celebration.
Make Ahead
Prepare and bake cookies as directed; cool completely. Store in airtight container at room temperature up to 1 week. Or, place in freezer-weight resealable plastic bags and freeze up to 1 month; thaw at room temperature before serving.
Variation
Prepare using BAKER'S Bittersweet Chocolate and increasing sugar to 1-1/4 cups.
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