All the flavors of a truffle but without all the work. These are a peppermint flavored cookie dough covered in a peppermint ganache.
Cookie week continues with another no-bake recipe! It wouldn’t be cookie week without a cookie dough recipe right? These Peppermint Crunch Cookie Dough Truffle Bars are full of peppermint flavor. The cookie dough base is eggless, so it’s safe to eat. I used my favorite Andes Peppermint Crunch chocolate right in the dough!
Instead of rolling this cookie dough into balls and dipping them in chocolate (who’s got time for that?), I topped them with a peppermint ganache, which means peppermint in every bite!
You can combine your favorite chocolate with some heavy cream to make any ganache. I used to always melt chocolate on the stovetop over a double boiler type setup. I recently started putting my chocolate in a Pyrex microwave-safe measuring cup and making it directly in the measuring cup instead. It saves a ton of time, plus you don’t have to stand over the stove watching it.
I always melt my ganache in 30 second increments and I stir it each time. This helps to redistribute the heat and prevent the chocolate from burning. You should allow your ganache to cool for about 15 minutes before pouring it over the cookie dough.
I do like to keep these truffle bars refrigerated. It make them much easier to cut into. For this recipe, I used a 9” by 9” pan, which I lined with tin foil. The tin foil will allow you to pull the cookie dough out of the pan and then you can cut it into even squares.
Whether you are serving these at a holiday part, or gifting them to a friend, you should warp them in a mini cupcake wrapper. These truffle bars tend to get a little sticky at room temperature.
Your cookie dough loving friend will be super excited to receive a batch of these this holiday season!
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Helpful tools for this recipe:
- For the cookie dough
- 1 C Unsalted butter (2 sticks), softened
- 1 C Granulated sugar
- ¾ C Light brown sugar
- 2¼ C All-purpose flour
- ½ tsp Salt
- 3 tbsp Milk
- 1 tbsp Pure vanilla extract
- 1 C Andes Peppermint Crunch baking chips
- ½ C Mini chocolate chips
- For the truffle
- 1 pkg (28 pcs) Andes Peppermint Crunch chocolate, chopped
- 3 tbsp Heavy Cream
- For the cookie dough:
- Combine butter and both sugars in a medium-sized bowl. Mix with a handheld mixer until smooth. All chunks of sugar and butter should be broken up.
- Add flour and salt. Mix just until combined. Mixture will be crumbly.
- Add vanilla extract and milk. Mix until dough is soft.
- Unwrap Andes mints and chop into smaller pieces and pour into dough with mini chocolate chips. Beat to combine.
- Line a 8"by8” pan with parchment paper or tin foil, over the top edge. Empty the cookie dough into the pan and gently press dough into the pan with your fingers.
- For the truffle topping
- In a microwave safe bowl, combine additional chopped Andes mints with heavy cream. Microwave on high in 30 seconds increments, stirring each time until melted. Remove bowl from microwave (careful, it’s hot!). Whisk together until chocolate starts to melt. Allow chocolate to cool for 15 minutes.
- Pour melted chocolate over top of cookie dough and then refrigerate until firm.
- Remove from refrigerator 10 minutes before cutting. Lift parchment paper out of pan and cut bars into squares. Wrap with mini cupcake wrappers if sticky.
Other recipes you might like:
Peppermint Shortbread Cookies from Mom on Timeout
Candy Cane Fudge from Wine and Glue
Peppermint Crunch Oreo Truffles from Inside Bru Crew Life
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