Mint Chocolate Truffle Cookies

A delicous mint chocolate truffle cookies with a gooey, sweet filling. Perfect for the holidays!

Welcome to Day Three of Clarks Condendensed’s Homemade Christmas Series! Be sure to check out all the posts so far.

DAY ONE: Pistachio Cherry Fudge 
DAY TWO: Peppermint Sugar Scrub

Continue to Content

Mint Chocolate Truffle Cookies

Yield: 35 -40

Cook Time: 9 minutes

Total Time: 9 minutes

Print

Ingredients

• RECIPE
• INGREDIENTS
• For the truffles:
• 1 1/3 cups or 1/2 lb chopped dark chocolate, you can use milk if you prefer
• 1/2 cup heavy cream
• 2-3 tsp mint extract, depending on your tastes -- you can also omit
• 2 tbsp cocoa powder
• For the cookies:
• 1 cup butter, room temperature
• 2 cups sugar
• 2 tsp vanilla
• 2 eggs
• 2 cups flour, I'm running out of whole wheat flour, so I used only 1/2 cup whole wheat and the rest all-purpose
• 3/4 cup cocoa
• 1 tsp salt
• 1 tsp baking soda
• 1/2 cup powdered sugar, optional

Instructions

1. Truffles:
2. In a medium pan, heat the cream over medium heat until it just comes to a simmer. Remove from the heat and stir in the chocolate, whisking until smooth. (I like to do this in the hot pan, because I find otherwise the cream cools too much. If you need to place the pan back on the hot element to finish melting the chocolate, do so)
3. Stir in the mint extract if using. Pour into a bowl and cover with plastic wrap. Refrigerate for at least 1 hour.
4. Cookie dough:
5. In the bowl of a stand mixer, beat butter until smooth. Add sugar and beat until creamy, a good 2-3 minutes.
6. Add eggs and vanilla, and beat until combined.
7. Add flour, cocoa, salt and baking soda and mix until combined.
8. Refrigerate at least 1-2 hours.
9. Assembly:
10. Scoop out 1 tsp of truffle mixture, rolling in cocoa to help create a smooth ball, about 1/2" thick. Continue until truffles are done and place on a plate in the fridge until ready to use.
11. Preheat oven to 350 degrees F.
12. Scoop your cookie dough as you would normally. Press your thumb into the middle to create a place for your truffle. Place a truffle in the middle and wrap the cookie dough completely around the truffle - you don't want it to leak out! Continue until all truffles are used*. Roll cookie balls in powdered sugar, if using.
13. Place on lightly greased baking sheets and bake at 350 degrees F for 8-9 minutes, until just set. (Baking time will depend on the size of your cookie -- mine were baked 9 minutes)

Hey everyone! It’s Ashley from The Recipe Rebel bringing you some Christmas baking today, and I couldn’t be happier about it. The months leading up to Christmas are some of my favorite all year, even if the weather is somewhat unpleasant. I love everything about the Christmas season: the lights, the snow (just not the cold!), the crackling fires I hope to have in our fireplace this winter, Christmas baking, family and friends.

And everyone loves food with a filling, right?

Think Boston Cream doughnuts. (Yes, doughnuts. I refuse to jump on the donut train. It’s also cheque, and not check.)

Reese’s.
Ravioli.
Cannoli.
Pierogis.
Caramilk.
Macarons.

Filling just makes things better.

So instead of the odd chocolate chip here and there, I stuffed this cookies with a mint chocolate truffle. You could always leave out the mint extract if you want, but I love mint and chocolate together.

I originally made this recipe for a Christmas in July cookie contest. I was trying to think up some different Christmas flavours that I could use to make into a unique cookie. When I asked my readers, the majority of them agreed:

Chocolate and mint.

I mean, I want chocolate all the time. So making another chocolate cookie was a no-brainer. And mint is only one flavour that’s improved with a good dose of chocolate!

I have to admit, I’m all about getting an early start on Christmas baking. See some of my other favorite Christmas baking below!

You might also like these No-Bake Fudgy Mint Chocolate Cookies!

Or try these easy make-ahead Cinnamon Roll Bites for breakfast Christmas morning!