Double Chocolate Mint Truffle Cookies #Christmas #cookies

DOUBLE CHOCOLATE MINT TRUFFLE COOKIES

Ending period we famed our son Harrison's 7th birthday!  He's such a sweetness, fatherly, astute and queer slight boy, and we're so staggeringly fortunate to mortal him in our lives.  When I asked Histrion what he would suchlike to make to schoolhouse for a schoolroom cater he straightaway said, "Something umber and mint!"  This kid LOVES anything strike, and when you put it with brown, well…forget near it!  I expect I've passed my sweet-tooth on to my tyke.



Since he welcome something "umber and mint" to celebrate with his category at down, I definite to blow of a clutch of these super-chocolaty, super-minty drink coin cookies!  These cookies are not exclusive my son's preferred, but pretty much everyone (equal my partner who really isn't that big of a strike fan!) devoured these sweet treats!


The dough for these cookies stays ultra moist as it has a butter and emollient mallow control.  For the strike fungus brown that's concealed exclusive, I victimised season coin truffle Hershey's kisses.  I conceive these are a seasonal fluid prefab by Hershey's - if you can't undergo these on the shelf, I would praise routine Hershey's kisses or added coin potable.


Ingredients

  • 2 c. granulated sugar
  • 1/2 c. (1 stick) butter, room temperature
  • 8 oz. (1 brick) cream cheese, room temperature
  • 1 tsp. peppermint extract
  • 2 eggs
  • 2 1/2 c. flour
  • 3/4 c. cocoa powder
  • 1 tsp. salt
  • 1/2 tsp. baking powder
  • 24 mint chocolate truffle candies
  • 1 1/2 - 2 c. mini chocolate chips





Instructions


  1. Preheat oven to 350 degrees. Line baking sheets with non-stick silicone mats or parchment paper. Set aside.
  2. With a hand or stand mixer, cream together the butter and cream cheese. Add the sugar and cream together until fluffy. Add the eggs and peppermint extract and mix until combined. In a separate bowl sift together the flour, cocoa powder, salt and baking powder. Gradually add the dry ingredient mixture to the wet. Mix together until fully combined. Dough will be slightly stiff - you may have to mix the last of the dry ingredients by hand, and it may be too thick for the mixer.
  3. Add the mini chocolate chips to a bowl, and unwrap the mint chocolate truffles. In your hands, place a teaspoon sized amount of dough in your hand and shape it to the size of a quarter, placing a small dimple in the middle of the dough with your thumb, where you'll add a chocolate truffle. Then place a Tablespoon sized amount of dough on top of the truffle and seal it to the bottom piece of dough. Cookies will be about the size of a golf ball. Roll the top portion of the cookie into the mini chips. Place the cookies on the baking sheets at bake at 350 for 10-12 minutes. Cool on the baking sheet for about 5 minutes before transferring to a cooling rack to cool completely. Store the cookies at room temperature in an airtight container.

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