Mint and Chocolate Truffle Cookies

This sweet sugar cookie takes the best of both worlds so you won’t have to choose between two treats.

  • prep time 30 min
  • total time 45 min
  • ingredients 5
  • servings 16

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1
package (4.67 oz) thin rectangular crème de menthe chocolate candies (28 pieces), unwrapped, coarsely chopped
1
bag (12 oz) white vanilla baking chips (2 cups)
1
tablespoon shortening
Colored sugar or sprinkles
  • 1 Heat oven to 350°F. In large bowl, break up dough; stir in chopped chocolate candies until well mixed.
  • 2 On ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart. Bake 13 to 15 minutes or until edges are golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  • 3 In double boiler or in bowl set over saucepan, melt baking chips and shortening over simmering water.
  • 4 Dip half of each cookie in melted chip mixture. Place on waxed paper; sprinkle with colored sugar. Let stand until set. Store in airtight container up to 3 days or in freezer up to 2 months.
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