Chocolate Mint Truffle Cookies

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“These cookies are our very favorite Christmas cookies. My husband has been making these with our kids since the oldest was just 1 1/2 years. They are amazing - chocolaty, fudgy and moist. A true winning combination. The dough needs to be refrigerated for 2 hours which is not included in the prep time. Cookies can be frozen for about a month and will last in airtight container for about a week (although we never actually have been able to test this time because the cookes are gone in no time). From Canadian Living Magazine”
9 dozens

Ingredients Nutrition

  • 4 ounces unsweetened chocolate, chopped
  • 3 ounces semisweet chocolate, chopped
  • 34 cup butter
  • 1 12 cups sugar
  • 3 eggs
  • 12 teaspoon mint extract (do not omit)
  • 1 12 cups all-purpose flour
  • 12 teaspoon baking powder
  • 12 cup chocolate chips (mini is preferred)
  • 12 cup candy cane, crushed finely


  1. In a heavy saucepan melt unsweetened, semi-sweetened chocolate and butter over medium low heat. Remove from heat.
  2. Vigorously whisk in sugar; hereafter whisk in eggs 1 at a time, lastly whisk in the mint extract.
  3. In a seperate bowl mix flour with baking powder; and add to the chocolate mixture. Stir in chocolate chips.
  4. Transfer to bowl, cover with plastic wrap and refreigerate for 2 hours (up to 24 hours).
  5. Preheat oven to 350 F.
  6. Prepare baking sheet with parchment paper or spray with cooking spray.
  7. Roll dough into 1 inch balls, place 2 inches apart on baking sheets.
  8. Bake for about 8 minutes.
  9. Remove from oven and sprinkle each cookie with a bit of the chopped candy cane. Let cool on baking sheet for 5 min before transfering to cooling rack.

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