Desserts

Mint Chocolate Truffle Cookies

photo by:kraft

These are a tradition! I use peppermint extract or pulverize the candy canes (I don't like big pieces)if I'm in a minty mood. These are fun to experiment with and you can t...read more

posted by

phyliciafoster

on 12/17/2010

time

prep:

15 min

total:

2 hr 27 min

servings

total:

Makes about 3-1/2 doz. or 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 (1-1/2 sticks) butter

cup sugar

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. Add sugar; mix well. Add eggs, one at a time, mixing until well blended after each addition. Add combined flour and baking powder; mix well. (Dough will be very soft.) Cover and refrigerate at least 2 hours or up to 24 hours.

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

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. Store in airtight container at room temperature up to 1 week.

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. Wrap in plastic wrap, then place in airtight container or resealable freezer-weight plastic bag. Freeze up to 1 month. Thaw at room temperature before serving.

Variation

Prepare as directed, using BAKER'S Bittersweet Baking Chocolate and increasing sugar to 1-1/4 cups.

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a cook

posted:12/22/2012

I made these to give as presents to the staff at my office and building. Everyone loved them. I read the comments before making and decided that I didn't want to do the crushed candy topping either, and I couldn't find the Hershey Peppermint Kisses, so I mixed vanilla frosting with peppermint extract then sprinkled red sugar sprinkles on top. Worked perfectly!

phyliciafoster

posted:12/17/2010

These are a tradition! I use peppermint extract or pulverize the candy canes (I don't like big pieces)if I'm in a minty mood. These are fun to experiment with and you can top them with anything. They satisfy the chocolate/cookie/brownie craving for sure!

jillhart12

posted:12/14/2010

These cookies are sooooo good! I thought the candy cane part was too messy and they didnt stay on the cookie that good though. to take place of the candy cane, i got the candy cane flavored kisses and cut them in half, put half on each cookie right out of the oven. once they melted you can spread it around with a spoon, they tasted exactly the same and not as messy!

CG52

posted:11/19/2009

This recipe was easy to make, nice dough and fairly easy to work after refrigeration. However, they turned out lacy at the edges and flatter than in the picture. Any ideas on modifications? I live in the Denver area but made no high altitude modifications as I rarely need to do so for cookies.

puckett418

posted:3/8/2009

I didn't want this cookie to be so Christmas-y, so I frosted them with vanilla frosting and the were WONDERFUL!

a cook

posted:12/27/2008

These cookies were good but I made some changes. I do not think I would have liked eating sticky crushed candy cane pieces on top. I wanted to melt the last two ounces of chocolate, stir in some peppermint extract, and dip the baked cookies in it. But wouldn't you know it, the store was all out of pep. extract. Instead I bought Andes mint baking chips and stirred them into the batter before refrigerating. The cookies turned out pretty good--nice and minty.

marshalmeg

posted:12/24/2008

This is a very good cookie. Everyone who tried them liked them. Only one problem, which was that the crushed candy canes did not stick to the cookies after they had been cooked. I tried sprinkling the topping on halfway through the baking process and that came out much better and resulted in a pretty melted candy design on top of each cookie. When I make them again I will add a couple drops of peppermint extract as another reviewer did. I think that would improve them. Overall, however, a very good cookie.

dublinyourfunn

posted:12/9/2008

Dough (after sitting in fridge) was like a solid batter- weird! It was a bit hard to scoop out, so let it sit at room temp for awhile. Dough was also really sticky, so flour up your hands reallly well! And for a little peppermint-y kick I added a couple drops of peppermint extract to the batter- Yum! Otherwise I got pretty good reviews for this cookie!

KrisD03

posted:12/8/2008

i chilled mine in the fridge for around 4 hours (it said min. 2 hours, up to 24 hours) and the batter was so hard I couldn't scoop it. first batch, the cookie didn't cook or flatten, just burned on the bottom. Important to let the batter sit at room temp to soften up a bit. The recipe did NOT mention that at all. BUT I'm getting good reviews on the ones that came out ok. rich & but not too sweet.

a cook

posted:11/8/2008

I loved this recipe. Very easy and very yummy.