Don’t underestimate them.
They might look a little Plain Jane on the outside but inside they’re stuffed with a mint chocolate truffle that stays rich and creamy long after these cookies are baked.
Everyone loves food with a filling, right?
Think Boston Cream doughnuts. (Yes, doughnuts. I refuse to jump on the donut train. It’s also cheque, and not check.)
Filling just makes things better.
So instead of the odd chocolate chip here and there, I stuffed this cookies with a mint chocolate truffle. You could always leave out the mint extract if you want, but I love mint and chocolate together.
I got the idea because I wanted to make another Christmas cookie to enter in the Christmas in July cookie contest with EatInEatOut magazine. I know I already submitted one mint chocolate cookie, but when I think of Christmas, that’s pretty much all I want.
I mean, I want chocolate all the time. So basically my question is, how can I make chocolate Christmasy?
And so there you have it. Another mint chocolate cookie. I hope you’re not upset.
If you are, I’ll have to console myself by eating the whole batch and trying not to shed any tears.
- 1⅓ cups or ½ lb chopped dark chocolate (you can use milk if you prefer)
- ½ cup heavy cream
- 2-3 tsp mint extract (depending on your tastes -- you can also omit)
- 2 tbsp cocoa powder
- 1 cup butter, room temperature
- 2 cups sugar
- 2 tsp vanilla
- 2 eggs
- 2 cups flour (I'm running out of whole wheat flour, so I used only ½ cup whole wheat and the rest all-purpose)
- ¾ cup cocoa
- 1 tsp salt
- 1tsp baking soda
- ½ cup powdered sugar (optional)
- In a medium pan, heat the cream over medium heat until it just comes to a simmer. Remove from the heat and stir in the chocolate, whisking until smooth. (I like to do this in the hot pan, because I find otherwise the cream cools too much. If you need to place the pan back on the hot element to finish melting the chocolate, do so)
- Stir in the mint extract if using. Pour into a bowl and cover with plastic wrap. Refrigerate for at least 1 hour.
- In the bowl of a stand mixer, beat butter until smooth. Add sugar and beat until creamy, a good 2-3 minutes.
- Add eggs and vanilla, and beat until combined.
- Add flour, cocoa, salt and baking soda and mix until combined.
- Refrigerate at least 1-2 hours.
- Scoop out 1 tsp of truffle mixture, rolling in cocoa to help create a smooth ball, about ½" thick. Continue until truffles are done and place on a plate in the fridge until ready to use.
- Preheat oven to 350 degrees F.
- Scoop your cookie dough as you would normally. Press your thumb into the middle to create a place for your truffle. Place a truffle in the middle and wrap the cookie dough completely around the truffle - you don't want it to leak out! Continue until all truffles are used*. Roll cookie balls in powdered sugar, if using.
- Place on lightly greased baking sheets and bake at 350 degrees F for 8-9 minutes, until just set. (Baking time will depend on the size of your cookie -- mine were baked 9 minutes)