Day 2 Candy Cane Chocolate Truffle Cookies
Hmm!! I love, love, love ❤ the combo of chocolate and mint! It took everything in me not to make every cookie in my list a chocolate mint combo!
Today’s featured cookie is not only easy to make but only contains 7 ingredients. It is a great cookie to make the night before as the batter requires at least 2 hours of refrigeration. So make the batter the night before and bake ’em the next day! It seems like less work when you break it up like that.
Also, the recipe calls for 1 package of Bittersweet Chocolate, but I substituted it with cocoa powder just because that is what I had on hand, it is an easy substitution and I will include it within the recipe.
Candy Cane Chocolate Truffle Cookies
Recipe from KraftCanada.com with modifications
- 1 pkg. (6 sq.) of bittersweet chocolate, chopped (or see below to substitute with cocoa powder)
- 3/4 cup butter (I used margarine)
- 1 1/4 cups of sugar
- 2 eggs
- 1 3/4 cups of flour
- 1/2 tsp. baking powder
- 1/3 cup candy canes, chopped
- Microwave chocolate and butter on Medium 2 min. or until butter is melted. Stir until chocolate is completely melted. OR add 18 tbsp. of cocoa powder and 6 tbsp. of butter and melt in microwave. Mix together. (Make sure to still add in 3/4 cup of butter or marg.)
- Stir in sugar. Add eggs, 1 at a time, mixing until well blended after each addition.
- Combine flour and baking powder. Add to chocolate mixture and mix well. (Dough will be very soft). Cover and refrigerate at least 2 hr. or overnight.
- Preheat oven to 350°F. Roll heaping teaspoonfuls of dough into 1-inch balls. Place 2 inches apart, on greased baking sheets.
- Bake 9 – 11 min. or until lightly browned. (Do not overbake.) Immediately sprinkle with chopped candy canes. Cool on wire racks. Store in airtight container at room temperature.
The original recipe says it makes about 3 dozen cookies, but I was able to make 4 dozen.
2 cookies per serving.
- chop candy canes by placing in a large ziploc bag, wrap with a tea towel and place on your counter top. Hit the tea towel with a rolling pin. This is a good way to relieve holiday stress 😉
- Prior to placing the chopped candy on the cookies make a slight indent in the top of the cookies (or else the candy just slides off). Once the candy is on gently press them in. Work fast before the cookies cool down!
- I do freeze these cookies, but make sure that they are completely cooled or the candy will get sticky.
These are petite but flavour packed! Hope you enjoy them as much as me and my kids did, we had to eat some…the rest are for Christmas.