Mint Truffle Cookie Cups Recipes

MINT TRUFFLE COOKIE CUPS

Steps:

• In medium bowl, combine powdered sugar and butter; beat until light and fluffy. Add egg; blend well. Add flour and cocoa; mix well. Cover with plastic wrap; refrigerate 1 to 2 hours for easier handling.
• Heat oven to 325°F. Divide dough into 24 equal pieces. Place 1 piece in each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup, level with tops of cups.
• Bake at 325°F. for 13 to 16 minutes or until set. Cool in pans on wire racks for 20 minutes. Remove from pans.
• Meanwhile, in medium saucepan, combine all filling ingredients. Heat over low heat until chocolate is melted and smooth, stirring constantly. Remove from heat. Cool 20 minutes or until filling thickens slightly.
• Spoon about 2 teaspoons filling into each baked chocolate cup. Refrigerate at least 30 minutes or until filling is set. Sprinkle chopped mints on top of each cookie; press in lightly. Store in refrigerator. Remove from refrigerator about 30 minutes before serving.

MINT CAPPED BROWNIE COOKIE CUPS

Steps:

• Pop kisses into the freezer while prepping the dough.
• Heat oven to 350.
• Line 48 small muffin cups (1 3/4" in diameter) with paper or foil cups.
• Beat butter, sugar, water and vanilla in large bowl with a mixer at medium speed until well blended.
• Add eggs, beat well.
• Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended.
• If necessary, refrigerate dough until firm enough to handle.
• Shape dough into 1 inch balls and pop into prepared muffin cups.
• Bake 11-13 minutes or until cookie surface is set. Cookies will appear soft and moist, do not overbake.
• Cool 5 minutes on wire rack.
• Press chocolate into center of each cookie and cool completely.
• Sprinkle each cookie with powdered sugar.

CHOCOLATE-MINT TRUFFLE COOKIES

Steps:

• In a microwave-safe bowl, melt butter and 1/2 cup chocolate chips; stir until smooth. Cool slightly. Stir in the egg, sugars and extracts. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture and mix well. Fold in 3/4 cup Andes candies., Roll rounded tablespoonfuls of dough into balls. Place 2-in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until tops appear slightly dry. Cool for 1 minute before removing to wire racks to cool completely., In a microwave, melt 1 teaspoon shortening and remaining chocolate chips and Andes candies; stir until smooth. Melt white baking chips and remaining shortening in a microwave at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip half of the cookies in melted chocolate mixture; allow excess to drip off. Place on waxed paper. Dip remaining cookies in melted baking chip mixture; allow excess to drip off. Place on waxed paper. Immediately sprinkle with toppings of your choice. Let stand until set.

CHOCOLATE MINT TRUFFLE COOKIES

Steps:

• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Beat in eggs, 1 at a time. Add combined flour and baking powder; mix well. (Dough will be very soft.) Refrigerate 2 hours.
• Heat oven to 350°F. Roll heaping teaspoonfuls of dough into 1-inch balls. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
• Bake 10 to 12 min. or until tops are set. (Do not overbake.) Immediately sprinkle with crushed candy. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.

NO-BAKE THIN MINT COOKIE TRUFFLES RECIPE

Steps:

• Blend cookies in a blender or food processor until fine crumbs form. Set aside 1/4 cup crumbs to sprinkle on top of truffles, if desired.
• Place cookie crumbs and softened cream cheese in a large mixing bowl and mix until well combined.
• Roll mixture into 1-inch sized balls and place on a baking sheet lined with parchment or wax paper.
• Place baking sheet in the fridge for 30 minutes.
• Melt mint chips (or white chocolate chips) in a microwave-safe bowl in the microwave in 30-second increments, stirring each time, until melted (about 2 minutes).
• Add food coloring to melted white chocolate chips if using white chocolate.
• Dip each ball into melted chocolate until completely covered using two forks. Lift ball out of the chocolate and scrape off excess chocolate before placing on baking sheet.
• Sprinkle on cookie crumbs for garnish, if desired.
• Place truffles in the fridge for a few minutes to set up.