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Mint and Chocolate Truffle Cookies

  • Prep 30 min
  • Total 45 min
  • Ingredients 5
  • Servings 16
  • Pinterest
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This sweet sugar cookie takes the best of both worlds so you won’t have to choose between two treats. MORE+ LESS-

Maris Callahan
January 12, 2012

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

Steps

Hide Images
  • 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.

Expert Tips

If you prefer, use melted milk or semisweet chocolate chips for dipping your cookies.

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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