Mint Chocolate Truffle Cookies

• 6 semi-sweet chocolate baking squares
• 34 cup butter
• 1 cup sugar
• 2 eggs
• 1 34 cups flour
• 12 teaspoon baking powder
• 13 cup crushed candy cane

1. Microwave the 6 chocolate squares and the butter in large bowl for 2 minutes or until butter is melted.
2. Stir chocolate and butter until completely melted.
3. Add sugar and mix until well-blended.
4. Whisk two eggs in a separate bowl and add to mixture.
5. Mix well.
6. Sift flour and baking powder.
7. Add to mixture.
8. Mix well.
9. Cover and refrigerate for at least 2 hours or up to 24 hours.
10. Remove dough from the refrigerator.
11. Dough will be hard.
12. Give dough a few minutes before trying to make dough balls.
13. While waiting, heat oven to 350F
14. Roll heaping teaspoonfuls of dough into 1-inch balls.
15. A small ice cream scoop is a good measurement.
16. You may need to use a little flour on your hands when rolling dough balls.
17. Place dough balls on parchment sheet about 2 inches apart.
18. Bake about 9 minutes - pull out of oven.
19. Tops should still be soft.
20. Add the crushed peppermint candy to the tops and put back in the oven for about 1-3 minutes.
21. This will help the candy adhere to the cookies better without melting.

semisweet chocolate baking squares, butter, sugar, eggs, flour, baking powder, cane

Taken from www.food.com/recipe/mint-chocolate-truffle-cookies-343638 (may not work)