The Recipe Rebel / Desserts
written by Ashley Fehr
5 from 1 vote
Prep Time 1 hour hr
Total Time 1 hour hr 9 minutes mins
Servings 36 cookies
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Last updated on April 11, 2022
Don’t underestimate them.
They might look a little Plain Jane on the outsidebut 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.
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.
Pin this recipe to save for later
Pin this recipe to your favorite boardMint Chocolate Truffle Cookies
written by Ashley Fehr
5 from 1 vote
These Mint Chocolate Truffle Cookies have a smooth, chocolatey center!
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Prep Time 1 hour hr
Cook Time 9 minutes mins
Total Time 1 hour hr 9 minutes 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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Tag @thereciperebelMeet 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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Reader Interactions
Comments
Mandee Thomas says
Looking at these pretty much just made my day! Can’t wait to try making them, I’m a sucker for mint ^_^ I love this so much that I’ll be featuring it at tomorrow’s Create & Share link up! Hope to see you there 🙂 (7:00 PM MST) https://designsbymissmandee.blogspot.com/
Reply
Ashley says
Thanks so much Mandee!
Reply
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 wishesReply
definitely craving one of these cookies right now.. definitely loving the sound of a chocolate and mint truffle flavour!
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Ashley says
Thanks Thalia! One of my favorite combinations 🙂
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oh my goodness these look so good, and stuffed with a homemade mint truffle? I need them now! And your no bake mint chocolate cookies look amazing too. Yum!
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Ashley says
Thanks Aimee! I have to say, they were pretty fantastic!
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Jess @ On Sugar Mountain says
Any cookie that is stuffed with something awesome is a friend of mine! That is, until I eat them. 😉 What an awesome idea to stuff these cookies with a truffle! 😀 YUM.
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Ashley says
Thanks Jess! More chocolate is always better, right?
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I know we’re not even into autumn yet, but I’m already planning on making these for Christmas this year! Pinning for sure 🙂
Reply
Ashley says
Thanks Nicola! I think I’m going to have to make another too!
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Oh good gosh – that melty dreamy chocolate has me spellbound!
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Ashley says
Tell me about it Shashi…. I have to admit, all 3 dozen are already gone!
Reply