Chocolate Mint Truffle Cookies are a perfect holiday baking cookie. Rich flavors, crunchy exterior with a chewy center. Easy enough for kids to make and something Santa will love!
Usually I’m running behind myself to keep up with the current holiday. This year I’ve been trying to hold back on getting my Christmas on. I watched my first holiday movie of the season in early November (shhhh) and am starting holiday baking with these Chocolate Mint Truffle Cookies.
Do you love a chewy cookie or a crisp cookie? Cookie consistency is a very personal preference. One of the perfect qualities of Chocolate Mint Truffle Cookies is they have both rolled into one. The exterior is crisp and crackled, while the interior is chewy and fudgy. The secret to the fantastic truffle-like consistency is melted chocolate! A bit of flour is combined with melted chocolate chips for an irresistible flavor and bite.
The rich, wonderful chocolate mint flavor of Chocolate Mint Truffle Cookies feels like the holiday season to me. I’m not sure if it’s the flavor, perfect consistency or that they are SO easy to make that makes them a favorite holiday cookie for me. Do you have kids who love to bake cookies? Or maybe you don’t have much time or baking scares you? These are a great cookie to make.
How to make Chocolate Mint Truffle Cookies:
Chocolate Mint Truffle Cookies
- 1/4 cup plus 2 tablespoons Gluten-Free Flour*
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Kosher Salt
- 1 1/2 cups quality Semi-Sweet Chocolate Chips
- 2 tablespoons Unsalted Butter
- 2 large Eggs room temperature
- 1/2 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1/3 cup Mint Baking Chips (I used Nestle's Winter Dark Chocolate and Mint Baking Morsels)
Preheat oven to 350 degrees. Prepare two baking sheets with a silpat or parchment paper.
In a small mixing bowl, combine the flour, baking powder and salt. Stir to fully mix and set aside.
Melt the chocolate chips and the butter (combined) using double boiler, a metal mixing bowl over a saucepan of boiling water OR the ‘melt’ function of a microwave. Stir as needed during the melting process, until smooth texture. Do not over cook.
In the bowl of a standing mixer combine the eggs and lightly beat (alternatively a hand mixer or whisk may be used). Mix in the sugar. Add the melted chocolate, and vanilla extract, mixing until fully combined.
Gradually stir in dry ingredients to fully combine and stir in the 1/3 cup of mint baking chips.
Place tablespoon amounts of the cookie dough on the prepared baking sheets with 2 inch spacing in between them. Bake for 10 minutes and check for doneness (the cookies will have some cracks in them, be glossy but not dry; do not overcook); if still too soft allow to bake a few more minutes. Note: I found different baking pan types make a difference of a few minutes in the baking duration.
Allow cookies to cool for 5 minutes on the baking sheet, remove and place on cooling rack to cool completely. Store the cookies in a sealed food storage container (refrigerated if more than a few days).
* all purpose gluten flour may also be used.