Mint Truffle Cookies
Serve rich, fudgy chocolate cookies with the surprise flavor of mint. This recipe is a nice choice for holiday treats and easily converts to an all-chocolate cookie with chips in place of the Andes Mint wafers.
Prep: 40 minutes
Chill: 30 minutes to 24 hours
Shape: 20 minutes
Bake: 9 to 10 minutes
Bake at: 375°F
Yield: 34 cookies
Pan: 2 baking sheets
Difficulty: easy
Ingredients
- 1 cup (120 grams) all-purpose flour
- 1 cup (203 grams) granulated sugar
- 1/2 cup (43 grams) unsweetened cocoa powder
- 1 teaspoon baking powder
- Rounded 1/4 teaspoon salt
- 2 large eggs, room temperature
- 2 tablespoons vanilla extract
- 2/3 cup (19 wafers) Andes Mint wafers, chopped (see "Tips")
- 1/4 cup (4 tablespoons) butter, softened
- 1/2 cup (56 grams) powdered sugar to coat
- Parchment paper
- Non-Stick cooking spray
Directions
Making the Cookie Dough
- Bring the butter and eggs to room temperature. Place the Andes Mint wafers in the freezer for 15 minutes.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, and salt.
- Slice the butter into small pieces and scatter over the flour mixture. Rub the butter into the flour mixture with your hands until the mixture resembles breadcrumbs.
- Chop the Andes Mint wafers to chip size by hand or in the small work bowl of a food processor. Stir the chopped mints into the dough.
- In a small bowl, whisk together the eggs and vanilla. Add the egg mixture to the flour mixture and toss together with a fork until the dough is moistened.
- Form the dough into a ball, wrap in plastic wrap, and chill 30 minutes to 24 hours in a clean, medium bowl.
Baking the Cookies
- Preheat the oven to 375°F.
- Line a baking sheet with parchment paper. Unwrap the dough and leave in the bowl.
- Place the powdered sugar in a small bowl. Use non-stick cooking spray to coat the palms of your hands and the cookie scoop, if using, to prevent sticking.
- Shape the dough into balls by tablespoonfuls (#60 cookie scoop). Roll each dough ball in powdered sugar to thoroughly coat.
- Place the dough balls on a baking sheet 2-inches apart. Bake until the cookies are just set but still slightly undercooked, 9 to 10 minutes. While the first tray of cookies is baking, repeat the process with a second baking sheet.
- Let the cookies cool on the pan for 5 minutes and then transfer to a wire rack to cool. Serve cookies warm or at room temperature.
- Store cookies for up to 4 days or freeze in an airtight tin between sheets of wax paper for up to 3 weeks.
Tips
- For more intense mint flavor, you can replace up to 1 teaspoon vanilla with peppermint extract.
- You can substitute semi-sweet or dark chocolate chips for the Andes Mint wafers.