Chocolate Mint Truffle Cookies Recipes

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CHOCOLATE-MINT TRUFFLE COOKIES



Chocolate-Mint Truffle Cookies image

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

1/4 cup butter, cubed
1 cup semisweet chocolate chips, divided
1 large 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 baking 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 white baking chips
Optional toppings: chopped nuts, sprinkles and crushed candy canes

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



Mint Truffle Cookie Cups image

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

1/2 cup powdered sugar
1/2 cup butter, softened
1 egg
1 cup all-purpose flour
1/4 cup unsweetened cocoa
2/3 cup semisweet chocolate chips
1/2 cup whipping cream
1/4 teaspoon peppermint extract
12 thin chocolate and green mints, unwrapped, coarsely chopped

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



Chocolate Mint Truffle Cookies image

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

4 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
3/4 cup butter
1 1/2 cups sugar
3 eggs
1/2 teaspoon mint extract (do not omit)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup chocolate chips (mini is preferred)
1/2 cup candy cane, crushed finely

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



Dark Chocolate Mint Truffles image

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

1 (15.25 ounce) package mint-flavored, cream-filled sandwich cookies (such as Oreo®)
1 (8 ounce) package cream cheese, softened
16 ounces dark chocolate chips
½ teaspoon peppermint extract
7 small peppermint candy canes, crushed, or more as needed

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

MINT CHOCOLATE TRUFFLES



Mint chocolate truffles image

Make chocolate truffles as an impressive accompaniment to after-dinner coffee, or box them up and give them as gifts

Provided by Good Food team

Categories     Treat

Time 35m

Yield Makes 20

Number Of Ingredients 4

100ml double cream
200g milk chocolate , broken into pieces
¼ tsp peppermint essence (we used Sainsbury's)
icing sugar , for rolling

Steps:

  • Bring the cream just to the boil in a pan. Turn off the heat and stir in the chocolate. Stir until melted, then add the peppermint. Cool, then chill until the mixture is solid, about 2-3 hrs.
  • Scoop out teaspoons of the mixture and roll into small walnut-size balls with your hands, then roll in icing sugar. They will keep chilled for 3 days or freeze for up to 1 month.

Nutrition Facts : Calories 81 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 1 grams protein, Sodium 0.02 milligram of sodium

EASY MINT CHOCOLATE TRUFFLES



Easy Mint Chocolate Truffles image

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

cooking spray
1 (18.4 ounce) package brownie mix
⅔ cup vegetable oil
¼ cup water
2 large eggs
1 (4.6 ounce) package creme de menthe thins (such as Andes®)
1 (12 ounce) bag semisweet chocolate chips
1 tablespoon coconut oil
green and while candy sprinkles (optional)

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 TRUFFLE COOKIES



Chocolate Mint Truffle Cookies image

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

1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces
3/4 cup butter
1 cup sugar
2 eggs
1-3/4 cups flour
1/2 tsp. baking powder
1/3 cup crushed candy canes

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



Chocolate Mint Truffle Cookies image

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

1/4 cup butter, cubed
1 cup semi-sweet chocolate chips, divided
1 egg
1/3 cup sugar
1/3 cup brown sugar, packed
1/2 teaspoon vanilla extract
1/8 teaspoon peppermint extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking powder
1/8 teaspoon salt
1 (4 5/8 ounce) package Andes mints candies, chopped, divided
2 teaspoons shortening, divided
1/2 cup white chocolate chips
chopped nuts, sprinkles and crushed candy canes

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.

CHOCOLATE MINT TRUFFLE TART



Chocolate Mint Truffle Tart image

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

2 cups Oreo cookie crumbs
3/4 cup softened butter, divided
1 package (10 ounces) mint chocolate chips
1/2 cup sugar
2 teaspoons vanilla extract
1 cup heavy whipping cream
3 large eggs at room temperature, lightly beaten
Chopped dark chocolate, chocolate curls, whipped cream, optional

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.

NO-BAKE THIN MINT COOKIE TRUFFLES RECIPE



No-Bake Thin Mint Cookie Truffles Recipe image

Yield 24

Number Of Ingredients 3

1 (9 oz) package Girl Scout Thin Mint Cookies (or Keebler Grasshopper cookies)
4 ounces cream cheese (softened)
1 (12 oz) bag Guittard's Green Mint Chips (I just found these at the grocery store)*

Steps:

  • Blend cookies in a blender or food processor until fine crumbs form. Set aside 1/4 cup crumbs to sprinkle on top of truffles, if desired.
  • Place cookie crumbs and softened cream cheese in a large mixing bowl and mix until well combined.
  • Roll mixture into 1-inch sized balls and place on a baking sheet lined with parchment or wax paper.
  • Place baking sheet in the fridge for 30 minutes.
  • Melt mint chips (or white chocolate chips) in a microwave-safe bowl in the microwave in 30-second increments, stirring each time, until melted (about 2 minutes).
  • Add food coloring to melted white chocolate chips if using white chocolate.
  • Dip each ball into melted chocolate until completely covered using two forks. Lift ball out of the chocolate and scrape off excess chocolate before placing on baking sheet.
  • Sprinkle on cookie crumbs for garnish, if desired.
  • Place truffles in the fridge for a few minutes to set up.

Nutrition Facts : Servingsize 1 serving

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From recipesforholidays.com


GOURMET CHOCOLATE TRUFFLES, BARS & GIFTS | VOSGES HAUT-CHOCOLAT
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From vosgeschocolate.com


CHOCOLATE MINT TRUFFLE COOKIES - BOULDER LOCAVORE®
2017-11-21 Mix in the sugar. Add the melted chocolate, and vanilla extract, mixing until fully combined. Gradually stir in dry ingredients to fully combine and stir in the 1/3 cup of mint baking chips. Place tablespoon amounts of the cookie dough on the prepared baking sheets with 2 inch spacing in between them. Bake for 10 minutes and check for doneness ...
From boulderlocavore.com


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