Mint Chocolate Truffle Cookies
6 ounces Semi Sweet Baking Chocolate or Chips
3/4 cup Butter
1 cup Sugar
2 Eggs
1 3/4 cups Flour
1/2 teaspoon Baking Powder
1/3 cup chopped Candy Canes
I would tell you to preheat your oven to 350 degrees.
But, once the mix is mixed, it needs to sit in the fridge
for at least 2 hours, or even overnight. So, don't turn
the oven on yet!
Over medium low heat, melt the chocolate and the
butter in a pan on the stove.
Stir until the chocolate is completely melted.
Take off the heat. Stir in the sugar.
Pour the mix into a bowl for easier mixing.
Add the eggs, one at a time, mixing thoroughly
after each one.
Add the flour and baking powder. Mix well.
Your dough will be very soft.
Cover the dough with plastic and refrigerate for at least
2 hours, and overnight if you like.
While your dough is in the fridge, crush the candy canes.
Crack about 10 candy canes into smaller pieces,
then place the pieces in a plastic zip lock bag.
Take a hammer and start hitting the candy canes to
crack them. You may want to do this outside. I placed
mine on a cutting board, and hit it gently.
Now, preheat your oven to 350 degrees. Scoop the dough
with a small 1" scoop or use teaspoons.
Roll the dough into 1" balls and place on your baking sheet.
Bake for 10 minutes. These cookies don't always look done
when they are done. But 10 minutes is good. Any longer,
and they get too hard.
Remove the cookies from the oven.
Sprinkle the chopped candy canes onto the cookies.
You can press a little bit when you put them on.
These cookies can be made ahead of time, and
frozen for 1 month. Isn't that great?!
Enjoy!
Interested in joining the
Great Food Blogger Cookie Swap
next year?