Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Beat in eggs, 1 at a time. Add combined flour and baking powder; mix well. (Dough will be very soft.) Refrigerate 2 hours.
Heat oven to 350°F. Roll heaping teaspoonfuls of dough into 1-inch balls. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
Bake 10 to 12 min. or until tops are set. (Do not overbake.) Immediately sprinkle with crushed candy. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.
Chocolate and mint make a terrific winter combination. Enjoy a serving of these truffle cookies at your next holiday celebration.
How to Crush Candy Canes
Place candy canes in resealable plastic bag and crush with rolling pin or meat mallet.
Prepare and bake cookies as directed; cool completely. Store in airtight container at room temperature up to 1 week. Or, place in freezer-weight resealable plastic bags and freeze up to 1 month; thaw at room temperature before serving.
Prepare using BAKER'S Bittersweet Chocolate and increasing sugar to 1-1/4 cups.
Cookie dough can be refrigerated up to 24 hours before rolling into balls and baking as directed.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
22 servings, 2 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.