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 mint wafers.
Prep dough: 40 minutes
Chill dough: 30 minutes to 24 hours
Shape: 20 minutes
Bake: 9-10 minutes
Bake at: 375°
Makes: 34 cookies
Pan: baking sheet
Difficulty: easy
Ingredients:
1 cup (120g) all-purpose flour
1 cup (203g) sugar
1/2 cup (43g) unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
2 tablespoons vanilla extract
2/3 cup (19 wafers) Andes Mints, chopped (see "tips")
4 tablespoons (1/4 cup) butter, room temperature.
1/2 cup (56g) powdered sugar to coat
Parchment paper
Cooking spray
Directions:
Bring butter and eggs to room temperature. Place Andes Mints in freezer for 15 minutes.
In a large bowl, sift together flour, sugar, cocoa powder, baking powder, and salt. In a small bowl, whisk together eggs and vanilla extract and set aside. Chop Andes Mints to chip size by hand or in the small work bowl of a food processor. Rub softened butter into flour mixture with your hands until mixture resembles breadcrumbs. Stir in chopped mints. Add egg mixture to flour mixture and toss together with a fork until moistened. Form dough into a ball, wrap in plastic wrap, and chill 30 minutes to 24 hours in a clean, medium bowl.
Pre-heat the oven to 375°.
Line a baking sheet with parchment paper. Unwrap dough and leave in bowl. Place powdered sugar in a small bowl. Use cooking spray to coat the palms of your hands and cookie scoop, if using, to prevent sticking. Shape the dough into balls by tablespoonfuls (#60 cookie scoop). Roll each in powdered sugar to thoroughly coat. Place dough balls on baking sheet 2" apart.
Bake until just set but still slightly undercooked, 9-10 minutes. Let cool on pan for 5 minutes and then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Store cookies for 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 Mints.