Chocolate-Mint Truffle Cookies

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(from Larissa84’s recipe box)

Source: Taste of Home

Prep time: 25 minutes
Cook time: 10 minutes
Serves 32 people

Categories: Christmas, Cookies, Winter, sweets

Ingredients

  • 1/4 cup butter, cubed
  • 1 cup (6 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips, divided
  • 1 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 HERSHEY®’S 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 HERSHEY®’S Premier White Chips
  • Optional toppings: chopped nuts, sprinkles and crushed candy canes

Directions

  1. 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.

  2. 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.

  3. In a microwave, melt 1 teaspoon shortening and remaining chocolate chips and Andes candies; stir until smooth. Melt vanilla 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.

  4. Dip half of the cookies in melted chocolate mixture; allow excess to drip off. Place on waxed paper. Dip remaining cookies in melted vanilla mixture; allow excess to drip off. Place on wax paper. Immediately sprinkle with toppings of your choice. Let stand until set. Yield: about 2-1/2 dozen.

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