Chocolate Mint Truffle Cookies
Indulge in the decadent allure of Chocolate Mint Truffle Cookies, a heavenly combination of rich chocolate and refreshing peppermint. These soft, fudgy cookies are made with melted semi-sweet chocolate and a dash of pure peppermint extract to create a sophisticated flavor profile that's perfect for chocolate lovers. Packed with chopped Andes mint candies for bursts of creamy mintiness in every bite, these cookies are rolled in powdered sugar for an elegant, snowy finish. With a quick 20-minute prep time and irresistibly gooey centers, they're ideal for festive gatherings, holiday cookie swaps, or any time you're craving a mint chocolate treat.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 240 grams semi-sweet chocolate chips
- 56 grams unsalted butter
- 150 grams granulated sugar
- 50 grams light brown sugar
- 2 large eggs
- 1 teaspoon pure peppermint extract
- 130 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 150 grams Andes mint candies or chocolate mint pieces
- 30 grams powdered sugar (for dusting)
Instructions
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a microwave-safe bowl, combine the semi-sweet chocolate chips and butter. Melt in 20-second increments, stirring between each, until smooth. Allow the mixture to cool slightly.
In a large mixing bowl, whisk together the granulated sugar, light brown sugar, and eggs until light and fluffy, about 2 minutes.
Mix in the peppermint extract and the melted chocolate-butter mixture until fully incorporated.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until a thick batter forms.
Gently fold in the chopped Andes mint candies or chocolate mint pieces.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies for 10-12 minutes, or until the edges are set but the centers are still soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, lightly dust the cookies with powdered sugar before serving.
Nutrition Facts
Calories |
160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 17.9 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 37 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
