Chocolate-Mint Truffle Cookies

Chocolate-MintTruffle Cookies

Makes2 1/2 Dozen

Cup Butter, Cubed

1 Cup (6 Ounces) SemisweetChocolate Chips, Divided

1 Egg

1/3 Cup Sugar

1/3 Cup Packed Brown Sugar

Teaspoon Pure Vanilla Extract

1/8 Teaspoon Peppermint Extract

1 Cup All-Purpose Flour

1/3 Cup Baking Cocoa

Teaspoon Baking Powder

1/8 Teaspoon Salt

1 Package (4.6 Ounces) Mint AndesCandies, Chopped, Divided

2 Teaspoons Shortening, Divided

Cup White Baking Chips

Optional Toppings: Chopped Nuts,Sprinkles, and Crushed Candy Canes

In a microwave-safe bowl, melt butter and cup chocolate chips; stir until smooth. Cool slightly. Stir in the egg, sugars and extracts. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture and mix well. Fold in cup Andes candies.
Roll rounded tablespoonfuls of dough into balls. Place 2-inches apart on ungreased baking sheets. Bake at 350F for 8-10 minutes or until tops appear slightly dry. Cool for 1 minute before removing to wire racks to cool completely.
In a microwave, melt 1 teaspoon shortening and remaining chocolate chips and Andes candies; stir until smooth. Melt white baking chips and remaining shortening in a microwave at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Dip half of the cookies in melted chocolate mixture; allow excess to drip off. Place on waxed paper. Dip remaining cookies in melted baking chip mixture; allow excess to drip off. Place on wax paper. Immediately sprinkle with toppings of your choice. Let stand until set.

Recipe & Photo Credit: Taste of Home