Ingredients for Chocolate Mint Truffle Cookies
- Unsweetened Chocolate
- Semisweet Chocolate
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon peppermint extract
- All Purpose Flour
- 1 teaspoon baking powder
- 1 cup chocolate chips
- Finely chopped candy canes (amount to taste)
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How to Make Chocolate Mint Truffle Cookies
- Melt 1 cup (2 sticks) of unsalted butter and 12 ounces of semi-sweet chocolate chips in a heavy saucepan over medium-low heat, stirring frequently until smooth.
- Remove from heat.
- Vigorously whisk in 1 1/2 cups granulated sugar until well combined.
- Whisk in 2 large eggs one at a time, then stir in 1 teaspoon of peppermint extract.
- In a separate bowl, whisk together 2 cups all-purpose flour and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the chocolate mixture, mixing until just combined. Do not overmix.
- Stir in 1 cup of chocolate chips.
- Transfer the dough to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours (or up to overnight).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls.
- Place the dough balls 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
- Remove from oven and immediately sprinkle each cookie with a generous amount of finely chopped candy cane.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
13g
Fat
8g
Carbs
1g