Best 3 Mint Chocolate Truffle Cookies Recipes

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Mint chocolate truffle cookies are a delightful treat that combines the refreshing flavor of mint with the rich taste of chocolate. These cookies are perfect for any occasion, from holiday parties to everyday snacks. With a soft and chewy texture, a gooey chocolate truffle center, and a sprinkling of mint chocolate chips, these cookies are sure to satisfy your sweet tooth. Whether you're a seasoned baker or a beginner in the kitchen, this article will provide you with the best recipes and tips for creating delicious mint chocolate truffle cookies that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE-MINT TRUFFLE COOKIES



Chocolate-Mint Truffle Cookies image

These truffle-like cookies will wow guests at any holiday gathering and steal the show on the dessert table. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 15

1/4 cup butter, cubed
1 cup semisweet chocolate chips, divided
1 large egg
1/3 cup sugar
1/3 cup packed brown sugar
1/2 teaspoon vanilla extract
1/8 teaspoon peppermint extract
1 cup 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

Steps:

  • 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., 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., 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., 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 waxed paper. Immediately sprinkle with toppings of your choice. Let stand until set.

Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 30mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE MINT TRUFFLE COOKIES



Chocolate Mint Truffle Cookies image

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

Provided by Deantini

Categories     Dessert

Time 38m

Yield 9 dozens, 100 serving(s)

Number Of Ingredients 10

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

Steps:

  • In a heavy saucepan melt unsweetened, semi-sweetened chocolate and butter over medium low heat. Remove from heat.
  • Vigorously whisk in sugar; hereafter whisk in eggs 1 at a time, lastly whisk in the mint extract.
  • In a seperate bowl mix flour with baking powder; and add to the chocolate mixture. Stir in chocolate chips.
  • Transfer to bowl, cover with plastic wrap and refreigerate for 2 hours (up to 24 hours).
  • Preheat oven to 350 F.
  • Prepare baking sheet with parchment paper or spray with cooking spray.
  • Roll dough into 1 inch balls, place 2 inches apart on baking sheets.
  • Bake for about 8 minutes.
  • 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.

CHOCOLATE MINT TRUFFLE COOKIES



Chocolate Mint Truffle Cookies image

This recipe is very good. It is great for Christmas. It is fun to make with the kids. My kids like dipping the truffles and putting the sprinkles on them.

Provided by tmhaendel

Categories     Dessert

Time 35m

Yield 32 , 32 serving(s)

Number Of Ingredients 15

1/4 cup butter, cubed
1 cup semi-sweet chocolate chips, divided
1 egg
1/3 cup sugar
1/3 cup brown sugar, packed
1/2 teaspoon vanilla extract
1/8 teaspoon peppermint extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking powder
1/8 teaspoon salt
1 (4 5/8 ounce) package Andes mints candies, chopped, divided
2 teaspoons shortening, divided
1/2 cup white chocolate chips
chopped nuts, sprinkles and crushed candy canes

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Tips:

  • Use high quality chocolate for the best taste. Look for chocolate with a cocoa content of at least 55%.
  • Make sure the chocolate is finely chopped before adding it to the other ingredients. This will help it melt evenly.
  • Don't overbeat the cookie dough. Overbeating can make the cookies tough.
  • Chill the cookie dough for at least 30 minutes before baking. This will help the cookies hold their shape.
  • Bake the cookies in a preheated oven. This will help them bake evenly.
  • Let the cookies cool completely before dipping them in the chocolate ganache.
  • Use a double boiler to melt the chocolate ganache. This will help prevent the chocolate from burning.
  • Dip the cookies in the chocolate ganache and then roll them in the crushed peppermint candies.
  • Store the cookies in an airtight container at room temperature.

Conclusion:

These mint chocolate truffle cookies are a delicious and decadent treat that is perfect for any occasion. They are easy to make and can be customized to your liking. Whether you prefer dark chocolate, milk chocolate, or white chocolate, these cookies are sure to please everyone. So next time you are looking for a sweet treat, give these mint chocolate truffle cookies a try. You won't be disappointed!

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