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Mint Chocolate Chip Truffles

No-bake, creamy mint chocolate chip cookie dough bites drizzled with dark chocolate. A perfect bite-sized dessert!
Print Recipe
Prep Time 15 minutes
Chilling Time 45 minutes
Total Time 15 minutes
Servings: 24 truffles
Course: Dessert, Snack
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Truffle Dough
  • 0.5 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 2 tbsp milk or heavy cream
  • 1 tsp peppermint extract
  • 0.5 tsp vanilla extract
  • 1.25 cups all-purpose flour heat-treated
  • 0.5 tsp salt
  • 3-5 drops green food coloring gel preferred
  • 0.75 cup mini semi-sweet chocolate chips
Topping
  • 0.25 cup dark chocolate melting wafers or chopped chocolate
  • 0.25 cup mini chocolate chips for sprinkling

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Baking sheet
  • Parchment paper

Method
 

  1. Heat-treat the flour by microwaving it in a bowl for 1 minute, stirring halfway, until it reaches 165°F. Let cool.
  2. In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Mix in the milk, peppermint extract, vanilla extract, and green food coloring until smooth.
  4. Gradually add the cooled, heat-treated flour and salt, mixing until just combined into a dough.
  5. Gently fold in 3/4 cup of the mini chocolate chips.
  6. Scoop 1-tablespoon portions of dough and roll into smooth balls. Place on a parchment-lined baking sheet.
  7. Chill in the refrigerator for at least 30 minutes to firm up.
  8. Melt the dark chocolate in the microwave in 30-second intervals until smooth.
  9. Drizzle the melted chocolate over the chilled truffles and immediately top with the remaining mini chocolate chips.
  10. Chill for another 10-15 minutes to set the chocolate before serving.

Notes

Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months. For a gluten-free option, use heat-treated 1:1 gluten-free baking flour or almond flour.