chocolate peppermint truffle cookies

How To Make chocolate peppermint truffle cookies

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  1

  Break 60% chocolate in to pieces. Place in saucepan with chopped butter. Heat on medium stirring constantly until melted and smooth. Pour into a bowl and refrigerate to cool.
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  2

  Meanwhile make filling. beat butter, powdered sugar together until smooth. Add peppermint extract. Mix well. If you like filling a little thicker. Add 1/4 cup powdered sugar at a time until desired consistency.
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  3

  Remove cool dark chocolate from refrigerator. Add in the brown sugar. Mix until smooth. Add in the two eggs and mix until smooth. Add 2 teaspoons of mint extract. Stir to combine.
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  4

  Whisk together the cocoa, baking powder flour, and salt. Mix the cocoa mixture into the chocolate mixture. Stir well to combine. Add in the chocolate chips and stir to combine. Place in fridge for an hour or longer for easier scooping.
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  5

  While that is in the refrigerator. Preheat oven to 350°. Parchment line a cookie sheet. Take cookie dough, and roll in to 1 inch wide balls. Refrigerate remaining balls until ready to bake. Flatten 12 balls of dough onto lined sheet pan. Place in oven and bake about 10-12 minutes. Do not overbake. Remove from oven and let cool on baking pan. Once cookies are cool. Move them to a rack. I sped the process up by refrigerating my cookies.
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  6

  Remove filling from refrigerator. Stir or beat well. Place spoonfuls of filling on cookies. Top with another cookie. Roll sides of cookies in smashed candy cane. Ready to serve.
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