Mint Chocolate Truffle Cookies
Recipe GLPRc10043b29b1128
Decadent chocolate cookie dough wrapped around smooth mint-chocolate truffles. These elegant treats combine a soft, cocoa-rich cookie exterior with a creamy mint-chocolate center. Start by preparing the truffle filling ahead of time, then fold them into cookie dough balls and bake until just set. Dust with powdered sugar for an extra touch of sweetness.
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Ingredients
1 cup butter, room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tablespoons cocoa powder for truffle coating
1 teaspoon salt
1 teaspoon baking soda
1/2 cup heavy cream
3/4 cup semi-sweet chocolate chips or chopped chocolate
2-3 teaspoons mint extract, to taste
1/2 cup powdered sugar for rolling (optional)
Directions
Prepare the mint-chocolate truffle filling: Pour the heavy cream into a medium saucepan and heat over medium heat until it just begins to simmer.
Remove the cream from heat and add the chocolate chips, stirring gently until completely smooth and melted. If the chocolate doesn't fully melt, return the pan to low heat for a few seconds, stirring constantly. Stir in the mint extract to your preferred strength.
Pour the chocolate-mint mixture into a bowl, cover tightly with plastic wrap, and refrigerate for at least 1 hour until firm.
Prepare the cookie dough: In the bowl of a stand mixer, beat the softened butter until smooth and creamy, about 1 minute.
Add the granulated sugar to the butter and beat for 2-3 minutes until the mixture is light and fluffy.
Add the eggs and vanilla extract, beating until fully incorporated.
In a separate bowl, whisk together the flour, 3/4 cup cocoa powder, salt, and baking soda. Add the dry ingredients to the mixer bowl and mix until just combined. Refrigerate the dough for at least 1-2 hours until firm.
While the dough chills, form the truffles: Using a small spoon or melon baller, scoop 1 teaspoon of the chilled chocolate-mint filling and roll it between your palms into a smooth ball. Roll each ball in the 2 tablespoons of cocoa powder to coat lightly. Place finished truffles on a chilled plate and return to the refrigerator until ready to assemble.
Preheat the oven to 350 degrees F.
Scoop the cookie dough into balls using a cookie scoop or small spoon—approximately 1 tablespoon per ball. Flatten each ball gently in your palm, press your thumb into the center to create a small well, and carefully place one truffle into the indentation.
Gently wrap the cookie dough around the truffle, making sure the chocolate filling is completely enclosed and no chocolate shows through.
If using, roll each cookie ball lightly in the powdered sugar.
Place cookie balls on lightly greased or parchment-lined baking sheets, spacing them about 1 inch apart.
Bake at 350 degrees F for 8-9 minutes. The cookies are done when they feel set on the surface but still slightly soft in the center. Do not overbake or the truffles may leak. Cool on the baking sheet for 2-3 minutes before transferring to a wire rack.
