Recipe: Mint Chocolate Truffle Cookies (using chopped candy canes)

MINT CHOCOLATE TRUFFLE COOKIES

6 squares (1 ounce each) semi-sweet baking chocolate
3/4 cup (1 1/2 sticks) butter
1 cup sugar
2 eggs
1 3/4 cups flour
1/2 tsp. baking powder
1/3 cup chopped candy canes

Preheat oven to 350 degrees F.

Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.

Stir in sugar. Add eggs, 1 at a time, mixing until well blended after each addition. Add combined flour and baking powder; mix well. (Dough will be very soft.) Cover and refrigerate at least 2 hours or overnight.

WHEN READY TO BAKE:
Roll heaping teaspoonfuls of dough into 1-inch balls. Place, 2-inches apart, on greased baking sheets.

Bake 10 to 12 minutes or until tops are set. (Do not overbake.) Immediately sprinkle with chopped candy canes. Cool 1 minute on baking sheets. Remove to wire racks; cool completely.

TO MAKE-AHEAD/FREEZE-AHEAD:
After cookies are completely cooled, wrap in plastic wrap and place in airtight container or resealable freezer-weight plastic bag. Cookies can be frozen for up to 1 month. Thaw cookies at room temperature before serving.

Makes about 44 cookies or 22 servings, 2 cookies each
Source: Kraft