Chocolate Mint Truffle Cookies

From Simple and Delicious magazine

1/4 cup butter, cubed
1 cup (6 oz) semisweet chocolate chips, divided
1 egg
1/3 cup sugar
1/3 cup packed brown sugar
1/2 tsp vanilla extract
1/8 tsp peppermint extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 tsp baking powder
1/8 tsp salt
1 pkg (4.6 oz) Andes candies, chopped, divided
2 tsp shortening, divided
1/2 cup vanilla or white chips

In a small saucepan over low heat, melt butter and 1/2 cup chocolate chips. Remove from heat, stir until smooth. Cool slightly. Stir in the egg, sugars, and extracts. Combine the flour, cocoa, baking powder, and salt; stir into chocolate mixture. Fold in 3/4 cup Andes candies.

Roll rounded tablespoonfuls of dough into balls. Place 2-in. apart on ungreased baking sheets. Bake at 350 for 8-10 minutes or until tops appear slightly dry. Cool for 1 minute before removing to wire racks to cool completely.

In a microwave, melt 1 tsp. shortening and remaining chocolate chips and Andes candies; stir until smooth. Melt vanilla chips and remaining shortening in a microwave until smooth.

Dip half of the cookies in melted chocolate mixture; dip remaining cookies in melted vanilla mixture. Immediately sprinkle with toppings of your choice. Let stand until set.

(My notes: I didn't dip the entire cookie, so I didn't need to use the vanilla chips. I just dipped the tops into the chocolate/Andes mixture. Very yummy!)