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Peppermint Chocolate Truffle Cookies

Peppermint Chocolate Truffle Cookies

Rich and fudgy cookies with a hint of peppermint and a dusting of powdered sugar.
Course Dessert
Prep Time 20 minutes
Total Time 5 minutes
Servings 2 dozen
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com


  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened special dark cocoa powder
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 teaspoon espresso powder*
  • 3 tablespoons cold unsalted butter, cut into pieces
  • 1/3 cup chopped dark chocolate
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/4 cup powdered sugar


  1. Preheat oven to 350° degrees Line 2 baking sheets with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, salt, and espresso powder. Using your fingers, rub butter into flour mixture until coarse, sand-like crumbs are formed. Stir in chopped chocolate.
  3. In a small bowl, whisk together egg, vanilla and peppermint extract. Using a fork, whisk egg mixture into chocolate mixture, mixing until slightly moistened. Using hands, knead dough slightly to incorporate all ingredients and shape dough into a ball. Wrap dough ball in plastic wrap and refrigerate for 30-60 minutes, or freeze for 15-20 minutes.
  4. Once dough has chilled, use a tablespoon and scoop and shape dough into tablespoon-size balls. Place powdered sugar in a small bowl and roll each ball of dough in powdered sugar to coat. Place powdered sugar covered dough balls on prepared baking sheets 1 to 2-inches apart.
  5. Bake until just set but still slightly soft and undercooked, about 5-8 minutes. Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely. Serve warm.

Recipe Notes

Espresso powder is added for extra chocolate richness but can be omitted from the recipe. 


Total time does not include 20 minute chill time.