Wednesday, December 23, 2015

Andes Mint Cookie Dough Truffles

I love when the holiday Andes mints go on sale, because it means that Christmas is almost here. I bought a box of the peppermint crunch variety, and the regular mint variety back in November, and have been snacking on them for a while, but not before I whipped up some of these tasty truffles.

I love mint truffles, but you really can't go wrong with cookie dough, so I decided that a mint cookie dough truffle was certainly in order.

I love how the flecks of red and white pop through the dark, chocolatey cookie dough, don't you?

Andes Mint Cookie Dough Truffles


1/2 c. butter (room temperature)
1/4 c. sugar
1/2 c. brown sugar (packed)
2 Tbs heavy cream
1/4 tsp vanilla

1/4 tsp peppermint extract
1 c. flour
1/4 c. cocoa
1/8 tsp salt
1/2 box Peppermint Crunch Andes Mints (broken into small pieces)


12 oz. white chocolate (or vanilla almond bark)
Andes Mint pieces


Cream together the butter and sugars until fluffy.  Stir in the cream, peppermint extract, and vanilla until smooth.  Mix in the flour, cocoa, and salt until incorporated and forms dough.  Stir in your Andes Mint pieces

Roll mixture into teaspoon-sized balls and place on a silpat lined cookie sheet.  Refrigerate for about 15 minutes.

Melt the chocolate (I use the double-boiler method). Remove the truffles from the fridge and dip each ball into the chocolate, turning it to cover the entire surface.  Remove excess coating by lightly tapping along the side of the bowl and then place it back on the baking sheet to set, and immediately place an Andes Mint piece on top before the chocolate cools.


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