Mint and Chocolate Truffle Cookies

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Mint and Chocolate Truffle Cookies
  • Prep 30 min
  • Total 45 min
  • Ingredients 5
  • Servings 16
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This sweet sugar cookie takes the best of both worlds so you won’t have to choose between two treats.
Updated Jan 12, 2012



  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    If you prefer, use melted milk or semisweet chocolate chips for dipping your cookies.
  • tip 2
    When melting chips for dipping, use very low heat to prevent scorching.

Nutrition Information

No nutrition information available for this recipe
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