Go Back
+ servings
Chewy rich Chocolate Mint Truffle Cookies on a white plate with red rim

Chocolate Mint Truffle Cookies

These easy cookies are packed with fudgy chocolate flavor and mint chips! A classic combination in one irresistible cookie.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 cookies
Calories 118kcal
Author Toni Dash


  • 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.


Calories: 118kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 33mg | Potassium: 73mg | Fiber: 1g | Sugar: 10g | Vitamin A: 55IU | Calcium: 17mg | Iron: 0.8mg