Shelly's Recipe

CHOCOLATE-MINT TRUFFLE COOKIES

Category: Cookies

1/4 cup butter, cubed
1 cup semisweet chocolate chips, divided
1 egg
1/3 cup sugar
1/3 cup packed brown sugar
1/2 tsp vanilla extract
1/8 tsp peppermint extract
1 cup flour
1/3 cup baking cocoa
1/4 tsp baking powder
1/8 tsp salt
1 (4.6 oz) pkg mint Andes candies, chopped, divided
2 tsp shortening, divided
1/2 cup vanilla or white chips
Optional toppings: chopped nuts, sprinkles and crushed candy canes

In a small saucepan over low heat, melt butter and 1/2 cup chocolate chips. Remove from the heat; stir until smooth. Cool slightly. Stir in the egg, sugars and extracts. Combine the flour, cocoa, baking powder and salt; stir into chocolate mixture. Fold in 3/4 cup Andes candies.

Roll rounded tbspfuls 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.

In a microwave, melt 1 tsp shortening and remaining chocolate chips and Andes candies; stir until smooth. Melt vanilla chips and remaining shortening in a microwave; stir until smooth. Dip half of the cookies in melted chocolate mixture; dip remaining cookies in melted vanilla mixture. Immediately sprinkle with toppings of your choice. Let stand until set.