Chocolate Mint Truffle Cookies
These cookies are our very favorite Christmas cookies. My husband has been making these with our kids since the oldest was just 1 1/2 years. They are amazing - chocolaty, fudgy and moist. A true winning combination. The dough needs to be refrigerated for 2 hours which is not included in the prep time. Cookies can be frozen for about a month and will last in airtight container for about a week (although we never actually have been able to test this time because the cookes are gone in no time). From Canadian Living Magazine
Ingredients
100 serv.Step-by-step instructions
- 1
In a heavy saucepan melt unsweetened, semi-sweetened chocolate and butter over medium low heat. Remove from heat.
- 2
Vigorously whisk in sugar; hereafter whisk in eggs 1 at a time, lastly whisk in the mint extract.
- 3
In a seperate bowl mix flour with baking powder; and add to the chocolate mixture. Stir in chocolate chips.
- 4
Transfer to bowl, cover with plastic wrap and refreigerate for 2 hours (up to 24 hours).
- 5
Preheat oven to 350 F.
- 6
Prepare baking sheet with parchment paper or spray with cooking spray.
- 7
Roll dough into 1 inch balls, place 2 inches apart on baking sheets.
- 8
Bake for about 8 minutes.
- 9
Remove from oven and sprinkle each cookie with a bit of the chopped candy cane. Let cool on baking sheet for 5 min before transfering to cooling rack.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App