Ingredients for Mint Chocolate Truffle Cookies
- Semi Sweet Chocolate Baking Squares
- 1 cup (2 sticks) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 1/2 cups (300g) all-purpose flour
- 1 teaspoon baking powder
- Candy Cane
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How to Make Mint Chocolate Truffle Cookies
- Preheat oven to 350°F (175°C).
- In a large microwave-safe bowl, melt 1 cup (2 sticks) of unsalted butter and 12 ounces of semi-sweet chocolate chips in 30-second intervals, stirring until smooth and completely melted.
- Add 1 cup (200g) granulated sugar and mix well until combined.
- Add 2 large eggs, one at a time, mixing thoroughly after each addition.
- In a separate bowl, whisk together 2 1/2 cups (300g) all-purpose flour and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the bowl and refrigerate the dough for at least 2 hours, or up to 24 hours.
- Crush candy canes: Place about 1/2 cup of candy canes in a resealable plastic bag and crush with a rolling pin or meat mallet. Set aside.
- Roll heaping teaspoonfuls of dough into 1-inch balls.
- Place the dough balls, 2 inches apart, on greased baking sheets.
- Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
- Immediately sprinkle the warm cookies with crushed candy canes.
- Let the cookies cool on the baking sheets for 1 minute before transferring them to wire racks to cool completely.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
392g
Fat
201g
Carbs
52g
