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

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 15

Ingredients

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.