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


roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
package (4.67 oz) thin rectangular crème de menthe chocolate candies (28 pieces), unwrapped, coarsely chopped
bag (12 oz) white vanilla baking chips (2 cups)
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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