This post has been sponsored by McCormick. All thoughts and opinions are my own.
With Christmas happening in just a few days, I have to get busy getting my holiday gifts made. Every year, instead of going to the store and buying tons of gifts, I choose to make my own. This year, I am including this recipe for Peppermint Truffle Cookies from McCormick Baking that I recently stumbled upon.
What makes these truffles so amazing is the McCormick Pure Peppermint extract that we have used. They are very minty, herby, and refreshing.
- 8 ounces bittersweet baking chocolate
- ½ cup (1 stick) butter
- 1 cup sugar, divided
- 1 egg
- ½ teaspoon McCormick® Pure Peppermint Extract
- 2 cups flour
- 36 milk chocolate kiss-shaped candies, unwrapped
- 1 package of chocolate almond bark
- 3 candy canes, crushed
- Preheat oven to 350°F. Microwave chocolate and butter in large microwavable bowl on HIGH 1 to 2 minutes or until butter is melted. Let stand 10 minutes to cool slightly. Add ½ cup of the sugar, egg and peppermint extract. Beat with electric mixer on medium speed until well blended. Gradually beat in flour on low speed until well mixed.
- Shape dough into 1-inch balls. Press a chocolate candy into the center of each ball, forming dough around the candy to completely enclose it. Roll in remaining ½ cup sugar to coat. Place 1 inch apart on greased baking sheets.
- Bake 9 to 11 minutes or until cookies are set. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.
- Once they are cool, melt the almond bark and dip each cookie into the almond bark. Place on a cookie rack to cool.
- Sprinkle the tops with crushed candy cane. Box up and give to guests.
This is about the easiest recipe I have seen for truffles in a long time. McCormick has all your baking needs at heart.
What is your favorite holiday baking cookie?