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 Chocolate-Mint Truffle Cookies |
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 desserts |
 dyaeger |
 2009-12-15 20:01:33 |
 Not Rated |
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1/4 cup Butter, cubed
1 cup (6 oz) semisweet chocolate chips, divided
1 egg
1/3 cup sugar
1/3 cup packed brown sugar
1/2 tsp vanilla extract
1/8 tsp peppermint extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/8 tsp salt
1 pkg (4.6oz mint Andes candies, chopped, divided
2 tsp shortening, divided
1/2 cup vanilla or white chips
OPTIONAL: chopped nuts, sprinkles, crushed candy canes
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<ol><li>In a small saucepan over low heat, melt butter and ½ cup chocolate chips. Remove from the hea; stir until smooth. Cool slightly, Stir in the egg, sugars and extracts. Combine the flour, cocoa, baking powder and salt; stir into chocolate mixture. Fold in ¾ cup Andes candies.</li><li>Roll rounded small tablespoonfuls of dough into ball. Place 2-in. apart on ungreased baking sheets. Bake 350º for 8-10 minutes or until tops appear slightly dry. Cool for 1 minute before removing to wire reacks to cool completely.</li><li>In a microwav, melt 1 tsp shortening and remaining chocolate chips and Andes candies; stir until smooth. Melt vanilla chips and remaining shortening in a microwave; stir until smooth.</li><li>Dip half of the cookies in melted chocolate mixture; dip remaining cookies in melted vanilla mixture. Immediately sprinkle withtoppingsof your choice. Let stand until set</li><ul><li>Yield about 2½ dozen<br /></li></ul></ol>
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 350°
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 8-10 minutes |
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