CHOCOLATE-MINT TRUFFLE COOKIES
These truffle-like cookies will wow guests at any holiday gathering and steal the show on the dessert table. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 15
Steps:
- 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., 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., In a microwave, melt 1 teaspoon shortening and remaining chocolate chips and Andes candies; stir until smooth. Melt white baking 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., Dip half of the cookies in melted chocolate mixture; allow excess to drip off. Place on waxed paper. Dip remaining cookies in melted baking chip mixture; allow excess to drip off. Place on waxed paper. Immediately sprinkle with toppings of your choice. Let stand until set.
Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 30mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
MINT TRUFFLE COOKIE CUPS
You can't get much more perfect than these velvety morsels, with intense chocolate and mint flavors cradled in a chocolate mini-crust.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 24
Number Of Ingredients 9
Steps:
- In medium bowl, combine powdered sugar and butter; beat until light and fluffy. Add egg; blend well. Add flour and cocoa; mix well. Cover with plastic wrap; refrigerate 1 to 2 hours for easier handling.
- Heat oven to 325°F. Divide dough into 24 equal pieces. Place 1 piece in each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup, level with tops of cups.
- Bake at 325°F. for 13 to 16 minutes or until set. Cool in pans on wire racks for 20 minutes. Remove from pans.
- Meanwhile, in medium saucepan, combine all filling ingredients. Heat over low heat until chocolate is melted and smooth, stirring constantly. Remove from heat. Cool 20 minutes or until filling thickens slightly.
- Spoon about 2 teaspoons filling into each baked chocolate cup. Refrigerate at least 30 minutes or until filling is set. Sprinkle chopped mints on top of each cookie; press in lightly. Store in refrigerator. Remove from refrigerator about 30 minutes before serving.
Nutrition Facts : Calories 120, Carbohydrate 11 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 6 g
CHOCOLATE MINT TRUFFLE COOKIES
Mix up the cookie exchange with Chocolate Mint Truffle Cookies. Made with crushed candy canes, Chocolate Mint Truffle Cookies are an unexpected surprise.
Provided by My Food and Family
Categories Recipes
Time 2h27m
Yield 22 servings, 2 cookies each
Number Of Ingredients 7
Steps:
- Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Beat in eggs, 1 at a time. Add combined flour and baking powder; mix well. (Dough will be very soft.) Refrigerate 2 hours.
- Heat oven to 350°F. Roll heaping teaspoonfuls of dough into 1-inch balls. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
- Bake 10 to 12 min. or until tops are set. (Do not overbake.) Immediately sprinkle with crushed candy. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0.9643 g, Sugar 0 g, Protein 2 g
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
Provided by Deantini
Categories Dessert
Time 38m
Yield 9 dozens, 100 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy saucepan melt unsweetened, semi-sweetened chocolate and butter over medium low heat. Remove from heat.
- Vigorously whisk in sugar; hereafter whisk in eggs 1 at a time, lastly whisk in the mint extract.
- In a seperate bowl mix flour with baking powder; and add to the chocolate mixture. Stir in chocolate chips.
- Transfer to bowl, cover with plastic wrap and refreigerate for 2 hours (up to 24 hours).
- Preheat oven to 350 F.
- Prepare baking sheet with parchment paper or spray with cooking spray.
- Roll dough into 1 inch balls, place 2 inches apart on baking sheets.
- Bake for about 8 minutes.
- 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.
DARK CHOCOLATE MINT TRUFFLES
The most incredible minty chocolate truffle! Soft, rich, and delicious! Cover and store in the refrigerator.
Provided by MELISS142
Categories Truffles
Time 2h45m
Yield 42
Number Of Ingredients 5
Steps:
- Put entire bag of cookies in the bowl of a food processor and pulse to a fine crumb consistency. Transfer to a large bowl.
- Add cream cheese and mix until well combined. Roll into 1-inch balls. Chill in the refrigerator for 1 hour.
- Place chocolate chips in a microwave-safe bowl. Microwave on high power for 1 minute. Stir, then repeat in 1-minute increments until melted and smooth. Mix in peppermint extract.
- Drop chilled balls in the chocolate to coat, let any excess drip off, and place on waxed paper. Sprinkle crushed candy canes over wet chocolate. Return to the refrigerator until chocolate sets, about 1 hour.
Nutrition Facts : Calories 119.7 calories, Carbohydrate 15.4 g, Cholesterol 5.9 mg, Fat 6.7 g, Fiber 1 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 66.5 mg, Sugar 8.3 g
CHOCOLATE-MINT MARBLE COOKIES
These are especially fun for kids to make--they'll love squishing the dough balls together to make each marble. Cream cheese gives the cookies richness and chewiness. Just make sure both the butter and cream cheese are at room temperature before you start so that they'll incorporate fully into the dough. The food coloring is optional. Omit it if you like-or add more if you prefer a more vibrant green.
Provided by eatthelove
Time 50m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- Put 1 3/4 cups sugar, butter, cream cheese, baking powder, salt, and peppermint and vanilla extracts in a bowl. Cream together with a mixer until well blended, 2 or 3 minutes. Mix in egg until incorporated. Add 2 cups of the flour; mix on low speed until incorporated, 2 to 3 minutes (dough will be very soft).
- Divide dough roughly in half and transfer one half to another bowl. Mix in food coloring, if using, and remaining 1/2 cup flour into one half of dough. Mix cocoa powder into other half. Place 1/2 cup sugar in a small bowl.
- Pinch off about 1 teaspoon of green dough and roll into a small ball; repeat with remaining green dough. Do the same with chocolate dough. To make each cookie, line up 4 small balls of dough in a row, alternating colors: green, chocolate, green, chocolate. Squish the 4 small dough balls together and roll lightly into 1 big ball. Roll in sugar; set on prepared baking sheet, leaving 2 inches between cookies. Repeat with remaining dough.
- Bake until cookie edges start to turn golden brown, 13 to 15 minutes. Cool on baking sheet 10 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 40.3 g, Cholesterol 37.6 mg, Fat 10.8 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 6.6 g, Sodium 158.4 mg, Sugar 25.2 g
CHOCOLATE MINT TRUFFLE TART
Eating a slice of this decadent dessert is like biting into a smooth truffle candy. You can vary the flavor by using raspberry-flavored chocolate baking chips.-Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Combine cookie crumbs and 1/4 cup butter; press onto bottom and up sides of an ungreased 10-in. tart pan. Place tart pan on baking sheet; bake until crust is set, 12-15 minutes., In a small heavy saucepan, heat cream and remaining butter over medium heat until bubbles form around sides of pan. Place chocolate chips, sugar and vanilla in a bowl; pour cream mixture over chocolate and stir until chocolate is melted and sugar has dissolved. Slowly pour 1/3 of the warm chocolate mixture into eggs while stirring continuously; return egg mixture to chocolate and stir until smooth., Pour into prepared tart shell. Bake until center is just set (mixture will jiggle), 25-30 minutes. Cool completely on a wire rack. If desired, top with whipped cream, chopped chocolate and chocolate curls. Refrigerate.
Nutrition Facts : Calories 343 calories, Fat 24g fat (13g saturated fat), Cholesterol 83mg cholesterol, Sodium 174mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE MINT TRUFFLE COOKIES
This recipe is very good. It is great for Christmas. It is fun to make with the kids. My kids like dipping the truffles and putting the sprinkles on them.
Provided by tmhaendel
Categories Dessert
Time 35m
Yield 32 , 32 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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.
- In a microwave, melt 1 teaspoon shortening and remaining chocolate chips and Andes candies; stir until smooth. Melt white baking 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.
- Dip half of the cookies in melted chocolate mixture; allow excess to drip off. Place on waxed paper. Dip remaining cookies in melted baking chip 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.
EASY MINT CHOCOLATE TRUFFLES
Moist, rich, chocolaty truffles made with brownie mix that taste like a soft Thin Mint® cookie. Fancy enough to serve for company or at a party, yet super easy and affordable.
Provided by NicoleMcmom
Time 1h35m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 9x13-inch pan with cooking spray.
- Combine brownie mix, oil, water, and eggs in a large bowl. Stir 50 strokes with a spoon. Spread into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 31 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
- Break up warm brownies into a large bowl. Roughly chop mint thins and add to the bowl; stir until well combined, allowing the brownies' heat to slightly melt the chocolate.
- Form mixture into 1 1/2-inch balls, pressing firmly so they hold together. Chill in the refrigerator for 20 minutes.
- Combine chocolate chips and oil in a small microwave-safe bowl; microwave in 30-second intervals, stirring after each one, until melted and smooth.
- Dip each brownie ball into the melted chocolate and turn with a fork to coat. Lift and allow excess chocolate to drip off. Place dipped truffles onto a tray lined with waxed or parchment paper. Top with sprinkles, if desired.
- Refrigerate for 5 minutes (or let sit at room temperature for 20 minutes) until chocolate has set.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 29.4 g, Cholesterol 15.5 mg, Fat 15.5 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 73.3 mg, Sugar 10.9 g
CHOCOLATE MINT TRUFFLES
These are so good. Just the right touch of mint. There's a 2 hour refrigeration period for the chocolate mixture to become firm enough to shape. Other than that, they're quick to make.
Provided by evelynathens
Categories Candy
Time 2h10m
Yield 20 truffles
Number Of Ingredients 6
Steps:
- In a saucepan, combine the chocolate, butter, cream and schnapps and heat over moderately-low heat, stirring, until it is smooth.
- Transfer to a small bowl and chill, covered, for 2 hours, or until firm.
- In a small bowl, sift together cocoa and icing sugar and combine well.
- Put bowl of truffle mixture in a bowl of ice and cold water.
- Form the mixture into 1 inch balls, coating fingers with cocoa mixture to keep truffle from sticking, and roll balls in cocoa mixture.
- Chill on a baking sheet lined with wax paper for atleast 1 hour, or until firm.
- Serve in a dish garnished with fresh mint leaves.
- (the truffles keep in an airtight container, chilled, for up to 2 weeks).
Nutrition Facts : Calories 71.9, Fat 4.9, SaturatedFat 3, Cholesterol 7.1, Sodium 10.4, Carbohydrate 8.2, Fiber 0.8, Sugar 7, Protein 0.6
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