Chocolateminttrufflecookies Recipes

CHOCOLATE-MINT TRUFFLE COOKIES

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.

MINT CHOCOLATE TRUFFLES

Steps:

• Heat the dark chocolates and condensed milk in a double boiler over medium-low heat until the chocolate is melted and the mixture is smooth. The mixture will have a slight marshmallow texture. Stir in the mint extract to your taste.
• Remove from the heat, and then cover and refrigerate until completely cool, at least 2 hours.
• Once chilled, roll in teaspoon-size balls, and then dip into the melted milk chocolate coating, using a fork to let the excess chocolate drip off.
• Color the decorators sugar with a small amount of green food coloring and sprinkle on top of the truffles.

PEPPERMINT TRUFFLE COOKIES

Steps:

• 1. Preheat oven to 350 degrees F. Microwave chocolate and butter in large microwavable bowl on HIGH 1 to 2 minutes or until butter is melted. Let stand 10 minutes to cool slightly. Add 1/2 cup of the sugar, egg and peppermint extract. Beat with electric mixer on medium speed until well blended. Gradually beat in flour on low speed until well mixed.
• 2. Shape dough into 1-inch balls. Press a chocolate candy into the center of each ball, forming dough around the candy to completely enclose it. Roll in remaining 1/2 cup sugar to coat. Place 1 inch apart on greased baking sheets.
• 3. Bake 9 to 11 minutes or until cookies are set. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.
• White Chocolate Drizzled Peppermint Truffle Cookies: Prepare, bake and cool cookies as directed. Melt 4 ounces white baking chocolate, coarsely chopped, and 4 teaspoons milk as directed on package. Stir in 1/8 teaspoon McCormick® Pure Peppermint Extract. Spoon into small resealable plastic bag. Cut a small piece from one of the bottom corners of bag. Close bag tightly, then drizzle the chocolate in a zigzag pattern over each cookie. If desired, sprinkle each cookie with finely crushed peppermint candies.
• Sparkling Peppermint Truffle Cookies: Prepare and shape cookies as directed. Roll in holiday-colored sparkling sugars. Bake as directed.

THE BEST MINT CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the all-purpose flour, whole wheat flour, cocoa powder, dry milk, baking soda and salt; set aside.
• In a large bowl, cream together the butter, vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and peppermint extracts. Gradually stir in the dry ingredients using a wooden spoon. Finally, fold in the milk chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CONTEST-WINNING CHOCOLATE TRUFFLE COOKIES

Steps:

• In a microwave, melt 1 cup chocolate chips, unsweetened chocolate and butter; stir until smooth. Cool 10 minutes., In a large bowl, beat sugar and eggs 2 minutes. Beat in chocolate mixture and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into chocolate mixture. Stir in remaining chocolate chips. Refrigerate, covered, until firm enough to handle, at least 3 hours., Preheat oven to 350°. With lightly floured hands, shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until lightly puffed and set, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool. Dust with confectioners' sugar.

ULTIMATE CHOCOLATE TRUFFLE COOKIES

Steps:

• In a large saucepan over low heat, melt the unsweetened chocolate, 1 cup of the chocolate chips, vanilla, and butter together; stirring, until smooth.
• Remove pan from heat; cool for 10 minutes.
• In a large bowl, beat the eggs and sugar together for 2 minutes with an electric mixer on medium speed.
• Beat in the vanilla and chocolate mixture.
• Combine the flour, cocoa powder, baking powder, and salt; add to the chocolate mixture just until combined.
• Stir in the remaining chocolate chips.
• Cover dough and chill for at least 3 hours.
• Remove about 1 cup of the dough from the refrigerator; with lightly floured hands, roll into 1" balls.
• Place 2" apart on ungreased or parchment paper-lined cookie sheets.
• Bake in a preheated 350*F.
• oven for 10-12 minutes, or until lightly puffed and set.
• Cool for 3-4 minutes on the cookie sheets before removing to a wire rack; cool completely.
• Dust with powdered sugar.

MELTY CHOCOLATE-TRUFFLE COOKIES

Steps:

• Preheat oven to 375° with racks in center and upper third. Line 2 baking sheets with parchment.
• Whisk together flour, sugar, cocoa powder, baking powder, salt, and espresso powder (if using). Rub butter into dry ingredients until mixture resembles breadcrumbs. Stir in chocolate.
• Whisk together egg and vanilla. Add egg mixture to chocolate mixture; stir with a fork until mixture is slightly moistened. Form dough into a ball; wrap in plastic; refrigerate 30 minutes.
• Shape dough into tablespoon-size balls. Roll each in powdered sugar to coat; place on sheets 2" apart. Bake until just set but still slightly undercooked, about 10 minutes. Let cool on sheets 5 minutes; transfer to wire racks to cool completely. Serve warm.

CHOCOLATE TRUFFLE COOKIES

Steps:

• Place 5 ounces of 58% cacao, white chocolate, and 38% cacao on a cutting board; very coarsely chop chocolate, leaving a third of the pieces whole. Set aside.
• In a large bowl, whisk together both flours, cocoa powder, cinnamon, baking powder, baking soda, cream of tartar, and salt; set aside.
• Set a heatproof bowl over (but not touching) simmering water. Add remaining 12 ounces 58% cacao, unsweetened chocolate, and butter; let melt, stirring, until well combined.
• Transfer chocolate to the bowl of an electric mixer fitted with the paddle attachment. Add eggs and yolks; blend until just combined. Add superfine sugar, Trablit, and vanilla; mix to combine. Add flour mixture and mix to just combine, scraping down sides of bowl as necessary. Add reserved chopped and whole chocolate pieces; mix to just incorporate. Cover and transfer dough to refrigerator to chill for 30 minutes.
• Preheat a convection oven to 325 degrees or a conventional oven to 350 degrees. Line baking sheets with nonstick baking mats.
• Place sanding sugar in a shallow dish. Fill a second shallow dish with water. Using a 3/4-ounce ice cream scoop, scoop out dough; press down on tops of dough with your thumb. Dip bottom of each portion of dough in water and then in sanding sugar; place on prepared baking sheets.
• Transfer to oven and bake for 4 minutes in a convection oven or 3 minutes for a conventional oven. Rotate baking sheet and continue baking until cookies are just set (they will still look slightly wet), about 3 minutes for convection or 2 to 3 minutes for a conventional oven. Let cookies cool on baking sheets.

CHOCOLATE MINT TRUFFLE COOKIES

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

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.

EASY MINT CHOCOLATE TRUFFLES

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.

CHOCOLATE-MINT TRUFFLE CUPS

Steps:

• Place foil cups on baking sheet. Stir bittersweet chocolate in medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water) until chocolate melts and candy thermometer registers 115°F. Remove from over water. Using 1-inch-wide pastry brush, coat insides of foil cups with enough chocolate to coat thickly to top edge of cups (rewarm chocolate over simmering water as necessary to maintain temperature). Reserve remaining bittersweet chocolate. Place cups on baking sheet and refrigerate until firm, about 30 minutes.
• Bring cream to simmer in heavy small saucepan. Reduce heat to low; add white chocolate and stir until melted and smooth. Remove from heat. Whisk in extract, then sour cream. Cool to barely lukewarm, about 10 minutes. Mix in 1/4 cup crushed peppermint candies.
• Spoon enough white chocolate mixture into center of each chocolate cup to fill to within 1/8 inch of top (about 1 level teaspoonful per cup). Refrigerate until filling sets, about 30 minutes.
• Rewarm remaining melted bittersweet chocolate to 115°F in bowl set over barely simmering water. Spoon enough chocolate (about 1 teaspoon) over filling in each cup to cover completely. Tap on counter to level. Top each with candied violet, green candy decor, or crushed peppermint candies. Chill cups until firm, about 1 hour. (Can be made 2 weeks ahead; refrigerate in single layer in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)
• Available at cake and candy supply stores and specialty foods stores.

CHOCOLATE MINT TRUFFLE COOKIES

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.