ANDES PEPPERMINT CRUNCH COOKIE DOUGH TRUFFLE BARS

Andes Peppermint Crunch Cookie Dough Truffle Bars image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 13

Previous Next

FOR THE COOKIE DOUGH
1 cup(s) unsalted butter (2 sticks), softened
1 cup(s) granulated sugar
3/4 cup(s) light brown sugar
2 1/4 cup(s) all-purpose flour
1/2 teaspoon(s) salt
3 tablespoon(s) milk
1 tablespoon(s) pure vanilla extract
1 cup(s) andes peppermint crunch baking chips
1/2 cup(s) mini chocolate chips
FOR THE TRUFFLE
1 package(s) (28 pcs) andes peppermint crunch chocolate, chopped
3 tablespoon(s) heavy cream

Steps:

For the cookie dough: Combine butter and both sugars in a medium-sized bowl. Mix with a handheld mixer until smooth. All chunks of sugar and butter should be broken up. Add flour and salt. Mix just until combined. Mixture will be crumbly. Add vanilla extract and milk. Mix until dough is soft.
Unwrap Andes mints and chop into smaller pieces and pour into dough with mini chocolate chips. Beat to combine. Line a 8"by8" pan with parchment paper or tin foil, over the top edge. Empty the cookie dough into the pan and gently press dough into the pan with your fingers.
For the truffle topping: In a microwave safe bowl, combine additional chopped Andes mints with heavy cream. Microwave on high in 30 seconds increments, stirring each time until melted. Remove bowl from microwave (careful, it's hot!). Whisk together until chocolate starts to melt. Allow chocolate to cool for 15 minutes. Pour melted chocolate over top of cookie dough and then refrigerate until firm. Remove from refrigerator 10 minutes before cutting. Lift parchment paper out of pan and cut bars into squares. Wrap with mini cupcake wrappers if sticky.