Chocolate Mint Truffle Cookies

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• 1/4 cup butter, cubed
• 1 cup semi-sweet chocolate chips, divided
• 1 egg
• 1/3 cup sugar
• 1/3 cup brown sugar, packed
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon peppermint extract
• 1 cup all-purpose flour
• 1/3 cup baking cocoa
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1 (4 5/8 ounce) package andes mints candies, chopped, divided
• 2 teaspoons shortening, divided
• 1/2 cup chocolate chips
• chopped nuts, sprinkles and crushed candy canes

Recipe

• 1 in a microwave-safe bowl, melt butter and 1/2 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 3/4 cup andes candies.
• 2 roll rounded tablespoonfuls of dough into balls. place 2-in. apart on ungreased baking sheets. bake at 350° for 8-10 minutes or until tops appear slightly dry. cool for 1 minute before removing to wire racks to cool completely.
• 3 in a microwave, melt 1 teaspoon shortening and remaining chocolate chips and andes candies; stir until smooth. melt 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.
• 4 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. yield: about 2-1/2 dozen.