Mint Chocolate Chip Cookies


– 2 c. granulated sugar – 1/2 c. (1 stick) butter, room temperature – 8 oz. (1 brick) cream cheese, room temperature – 1 tsp. peppermint extract – 2 eggs – 2 1/2 c. flour – 3/4 c. cocoa powder – 1 tsp. salt – 1/2 tsp. baking powder – 24 mint chocolate truffle candies – 1 1/2 - 2 c. mini chocolate chips


Step 1

Preheat oven to 350 degrees. Line baking sheets with non-stick silicone mats or parchment paper. Set aside.

Step 2

With a hand or stand mixer, cream together the butter and cream cheese. Add the sugar and cream together until fluffy. Add the eggs and peppermint extract and mix until combined. In a separate bowl sift together the flour, cocoa powder, salt and baking powder. Gradually add the dry ingredient mixture to the wet. Mix together until fully combined. Dough will be slightly stiff - you may have to mix the last of the dry ingredients by hand, and it may be too thick for the mixer.

Step 3

Add the mini chocolate chips to a bowl, and unwrap the mint chocolate truffles. In your hands, place a teaspoon sized amount of dough in your hand and shape it to the size of a quarter, placing a small dimple in the middle of the dough with your thumb, where you'll add a chocolate truffle.

Step 4

Then place a Tablespoon sized amount of dough on top of the truffle and seal it to the bottom piece of dough. Cookies will be about the size of a golf ball. Roll the top portion of the cookie into the mini chips.

Step 5

Place the cookies on the baking sheets at bake at 350 for 10-12 minutes. Cool on the baking sheet for about 5 minutes before transferring to a cooling rack to cool completely.