Mint and Chocolate Truffle Cookies
Maris Callahan
Updated Jan 12, 2012
This sweet sugar cookie takes the best of both worlds so you won’t have to choose between two treats.
Mint and Chocolate Truffle Cookies
- Prep Time 30 min
- Total 45 min
- Ingredients 5
- Servings 16
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- 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
Instructions
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Step1Heat oven to 350°F. In large bowl, break up dough; stir in chopped chocolate candies until well mixed.
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Step2On 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.
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Step3In double boiler or in bowl set over saucepan, melt baking chips and shortening over simmering water.
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Step4Dip 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.
Nutrition
No nutrition information available for this recipe
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