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Mint Chocolate Truffle Cookies

Prep Time 1 hr
Total Time 1 hr 9 mins
Servings 36 cookies

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Don’t underestimate them.

mint chocolate truffle cookies in basket lined with parchment paper

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.)

Reese’s.
Ravioli.
Cannoli.
Pierogis.
Caramilk.
Macarons.

Filling just makes things better.

mint chocolate truffle cookies stacked with top cookie broken in half to reveal filling

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 mean, I want chocolate all the time. So basically my question is, how can I make chocolate Christmasy?

With mint.

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.

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Mint Chocolate Truffle Cookies

These Mint Chocolate Truffle Cookies have a smooth, chocolatey center!
Prep Time 1 hr
Cook Time 9 mins
Total Time 1 hr 9 mins
Cuisine American
Course Dessert
Servings 36 cookies
Calories 179cal

Ingredients

For the truffles:

  • 1 1/3 cups dark chocolate you can use milk if you prefer
  • 1/2 cup heavy cream
  • 2-3 tsp mint extract depending on your tastes — you can also omit
  • 2 tbsp cocoa powder

For the cookies:

  • 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
  • 3/4 cup cocoa
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 cup powdered sugar optional

Instructions

  • Truffles: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.
  • Cookie dough: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.
  • Assembly: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)

Notes

*I got 35 truffles, and had a little extra dough, so I made plain cookies to use for s’mores!

Nutrition Information

Calories: 179cal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 151mg | Potassium: 93mg | Fiber: 1g | Sugar: 14g | Vitamin A: 220IU | Calcium: 13mg | Iron: 1.4mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Paula says

    Judging by the photos, these cookies must taste like heaven 🙂 But whenever I’m making dark cookies like that, I use pureed avocado instead of butter – this way my dessert is much healther and the taste doesn’t really change. You can find more info on such substituting here: https://www.listonic.com/protips/get/wkjxpnhqje
    Anyways, thanks for this mouth-watering recipe. Best wishes

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