Best 17 Truffle Cookies Recipes

CHOCOLATE TRUFFLE COOKIES

Steps:

• In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.
• Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

ULTIMATE CHOCOLATE TRUFFLE COOKIES

Steps:

• In a large saucepan over low heat, melt the unsweetened chocolate, 1 cup of the chocolate chips, vanilla, and butter together; stirring, until smooth.
• Remove pan from heat; cool for 10 minutes.
• In a large bowl, beat the eggs and sugar together for 2 minutes with an electric mixer on medium speed.
• Beat in the vanilla and chocolate mixture.
• Combine the flour, cocoa powder, baking powder, and salt; add to the chocolate mixture just until combined.
• Stir in the remaining chocolate chips.
• Cover dough and chill for at least 3 hours.
• Remove about 1 cup of the dough from the refrigerator; with lightly floured hands, roll into 1" balls.
• Place 2" apart on ungreased or parchment paper-lined cookie sheets.
• Bake in a preheated 350*F.
• oven for 10-12 minutes, or until lightly puffed and set.
• Cool for 3-4 minutes on the cookie sheets before removing to a wire rack; cool completely.
• Dust with powdered sugar.

CHOCOLATE-MINT TRUFFLE COOKIES

Steps:

• In a microwave-safe bowl, melt butter and 1/2 cup chocolate chips; stir until smooth. Cool slightly. Stir in the egg, sugars and extracts. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture and mix well. 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 teaspoon shortening and remaining chocolate chips and Andes candies; stir until smooth. Melt white baking chips and remaining shortening in a microwave at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip half of the cookies in melted chocolate mixture; allow excess to drip off. Place on waxed paper. Dip remaining cookies in melted baking chip mixture; allow excess to drip off. Place on waxed paper. Immediately sprinkle with toppings of your choice. Let stand until set.

MOCHA TRUFFLE COOKIES

Steps:

• In a small saucepan over low heat, melt butter and 1/2 cup chocolate chips. Remove from the heat; stir until smooth. Stir in coffee granules; cool for 5 minutes. Stir in the eggs, sugars and vanilla. Combine the flour, cocoa, baking powder and salt; fold into the chocolate mixture with remaining chocolate chips. , Drop by round teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until tops appear slightly dry and cracked. Cool for 1 minute before removing to wire racks to cool completely.

CHOCOLATE TRUFFLE COOKIES

Steps:

• In a large bowl, cream butter, confectioners' sugar and cocoa until light and fluffy. Beat in sour cream and vanilla. Add flour; mix well. Stir in chocolate chips. Refrigerate for 1 hour. , Roll into 1-in. balls; dip in chocolate sprinkles. Place, sprinkled side up, 2 in. apart on ungreased baking sheets. Bake at 325° for 10 minutes or until set. Cool 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE MINT TRUFFLE COOKIES

Steps:

• In a heavy saucepan melt unsweetened, semi-sweetened chocolate and butter over medium low heat. Remove from heat.
• Vigorously whisk in sugar; hereafter whisk in eggs 1 at a time, lastly whisk in the mint extract.
• In a seperate bowl mix flour with baking powder; and add to the chocolate mixture. Stir in chocolate chips.
• Transfer to bowl, cover with plastic wrap and refreigerate for 2 hours (up to 24 hours).
• Preheat oven to 350 F.
• Prepare baking sheet with parchment paper or spray with cooking spray.
• Roll dough into 1 inch balls, place 2 inches apart on baking sheets.
• Bake for about 8 minutes.
• Remove from oven and sprinkle each cookie with a bit of the chopped candy cane. Let cool on baking sheet for 5 min before transfering to cooling rack.

COOKIES 'N' CREAM TRUFFLE RECIPE BY TASTY

Steps:

• Take 24 cookie sandwiches and remove the filling from the center. Collect those in one small bowl, and collect the cookies in another small bowl.
• Place remaining cookies in a resealable bag and smash the cookies with a pan into fine crumbs.
• Save the white filling for later.
• In a medium-sized pan, combine white chocolate chips, heavy cream, and cookie sandwich fillings over low heat. Mix until you achieve a smooth consistency.
• Pour mixture into a bread pan.
• Allow to sit in the refrigerator for an hour to cool down.
• With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
• In a small bowl, melt semisweet chocolate. On a cutting board, crush cookies.
• Dip the truffle in melted semisweet chocolate.
• Roll in cookie crumbs.
• Place back in the fridge for 10 minutes.
• Enjoy!

AWARD WINNING CHOCOLATE TRUFFLE COOKIES

Steps:

• In a microwave or double broiler, melt unsweetened chocolate, 1 cup (6 oz.) chocolate chips, and butter; cool for 10 minutes.
• In a mixing bowl, beat sugar and eggs for two minutes. Beat in vanilla and the cooled chocolate mixture.
• Combine dry ingredients (except confectioners sugar); beat into chocolate mixture.
• Stir in remaining chocolate chips.
• Cover and chill for at least 3 hours.
• Remove 1 cup of dough. With lightly floured hands, roll into 1" balls. Place on ungreased baking sheets.
• Bake at 350° for 10-12 minutes, or until lightly puffed and set. Cool on baking sheet 3-4 minutes before moving to wire rack to cool completely.
• Repeat with remaining dough.
• Dust with confectioners sugar.
• (If you want to save time and skip the chilling step, unchilled dough can be dropped directly into mini-muffin tins and baked for about the same length of time.
• **Cook and chill time are combined.

ICED CHOCOLATE TRUFFLE COOKIES

Steps:

• In heavy 2-quart saucepan, melt 6 ounces chocolate over low heat, stirring frequently; remove from heat. Stir in 2 tablespoons butter, the half-and-half and 1/2 cup powdered sugar; cool.
• Shape mixture into 1-inch balls. Place on ungreased cookie sheet; freeze uncovered about 30 minutes or until set.
• Heat oven to 350°F. In medium bowl, beat 1/2 cup butter, 3/4 cup powdered sugar, 1 tablespoon vanilla and 1 ounce melted chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk.)
• Mold portions of dough around frozen chocolate balls to form 1 1/2-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake 12 to 15 minutes or until set. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small bowl, mix all White Icing ingredients until smooth. In another small bowl, mix all Chocolate Icing ingredients until smooth.
• Spoon White Icing over tops of half of the cookies and Chocolate Icing over tops of remaining cookies; let icing spread over cookies. Stir enough additional powdered sugar into remaining icing until stiff enough to pipe. Place each in decorating bag or resealable plastic bag with small corner snipped off; pipe chocolate icing on white-iced cookies in polka-dot design. Pipe white icing on chocolate-iced cookies.

TRUFFLE COOKIES

Steps:

• Heat 6 ounces chocolate in heavy saucepan over low heat, stirring constantly until melted. Remove from heat. Stir in 1/2 cup powdered sugar, 2 tablespoons butter, and half-and-half.
• Scoop into 1-inch balls and place on an ungreased cookie sheet. Freeze until set, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt remaining chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, about 1 minute. Add remaining powdered sugar and butter. Mix in vanilla extract.
• Work in flour and salt until dough holds together. Mold portions of dough around frozen chocolate balls to form 1- 1/2-inch balls. Place about 1 inch apart on an ungreased cookie sheet.
• Bake in the preheated oven until set but not browned, 12 to 15 minutes. Remove from cookie sheet. Cool completely on a wire rack.

COOKIES & CREAM TRUFFLE BALLS

Steps:

• Pulse cookies in a food processor until fine crumbs form. Add cream cheese; pulse just until blended. Refrigerate, covered, until firm enough to shape., Shape mixture into 1-in. balls; place on waxed paper-lined baking sheets. Freeze, covered, several hours or overnight., Dip balls in melted chips; allow excess to drip off. Return to pans. If desired, sprinkle immediately with jimmies and sprinkles. Let stand until set. Store in covered containers in the refrigerator.

CHOCOLATE MINT TRUFFLE COOKIES

Steps:

• In a microwave-safe bowl, melt butter and 1/2 cup chocolate chips; stir until smooth. Cool slightly. Stir in the egg, sugars and extracts. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture and mix well. 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 teaspoon shortening and remaining chocolate chips and Andes candies; stir until smooth. Melt white baking chips and remaining shortening in a microwave at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
• Dip half of the cookies in melted chocolate mixture; allow excess to drip off. Place on waxed paper. Dip remaining cookies in melted baking chip mixture; allow excess to drip off. Place on wax paper. Immediately sprinkle with toppings of your choice. Let stand until set. Yield: about 2-1/2 dozen.

SPECIAL TRIPLE CHOCOLATE TRUFFLE COOKIES

Steps:

• 1. Place broken up chocolate and butter into a stainless steel or pyrex bowl.
• 2. Heat a saucepan of water to simmer. Place bowl of chocolate over simmering hot water. Hold bowl above water while stirring to melt chocolate. Note: you may also use a double boiler. . Be careful not to get any water inside the chocolate.
• 3. Stir chocolate and butter together until melted. Be careful not to get any water in the chocolate. When chocolate is melted. Remove bowl from simmering water and set aside.
• 4. In a large bowl. Beat on medium high sugars, eggs, vanilla and coffee powder. Beat until mixture becomes a pale light brown. It will also nearly double in volume.. beat about 2 minutes.
• 5. Mix in the flour and bake ng powder until Incorporated.
• 6. When chocolate is cool. Mix a little bit of the chocolate into mixture with a spoon. Mix in remaining chocolate quickly. Mix until no streaks show and mixture is a solid brown color.
• 7. Fold in chocolate chips white chips and nuts if desired.
• 8. Refrigerate mixture at least 1 hour. Cookie dough should be thick enough to spoon out.
• 9. Heat oven to 375°. Parchment line or grease a sheet pan.
• 10. Scoop out heaping teaspoons of dough. Roll into balls and place on sheet pan. Refrigerate remaining cookie dough in between batches of cookies.
• 11. Bake at 375 degree's for approximately 13-15 minutes. Do not over bake.
• 12. Remove pan of cookies from oven. Let cool for at least five minutes before moving cookies to a wire rack to finish cooling. Dig in to the chocolaty goodness.

TRUFFLE COOKIES

Steps:

• Melt unsweetened chocolate, butter, and 1 cup chocolate chips in a 1-quart heavy saucepan over low heat, stirring occasionally. Cool. Stir together flour, cocoa, baking powder, and salt.
• Beat together sugar, eggs, and vanilla with an electric mixer until pale and frothy, about 2 minutes. Mix in melted chocolate mixture and then flour mixture at low speed until combined well. Stir in remaining cup chips. Chill, covered, until firm, about 2 hours.
• Preheat oven to 350°F.
• Roll heaping teaspoons of dough into 1-inch balls with dampened hands and arrange 2 inches apart on ungreased baking sheets. Bake in batches in middle of oven until puffed and set, about 10 minutes (cookies will be soft in center). Transfer to racks to cool.

CHOCOLATE TRUFFLE COOKIES

Steps:

• In the top of a doubleboiler melt unsweetened chocolate with 1 cup chocolate chips and butter. Cool 10 minutes. In a medium mixing bowl beat sugar and eggs two minutes. Beat in vanilla and cooled chocolate mixture. Combine flour, cocoa powder, baking powder and salt. Beat into chocolate mixture. Stir in remaining chocolate chips. Cover and refrigerate at least three hours. Preheat oven to 350°F. Remove about 1 cup dough from refrigerator. With lightly floured hands roll into 1-inch balls. Place on baking sheets. NOTE: You might want to test-bake a sample truffle to find the best baking time for desired results. Bake 10 to 12 minutes or until lightly puffed and set. Don't overbake to retain somewhat soft centers. Cool cookies on pan 3 to 4 minutes. Remove to cooling racks. Repeat with remaining dough. Dusting the truffles: Place the cooling rack over a cookie sheet or jellyroll pan, etc., to catch the surplus powder. Using a strainer containing either confectioners' sugar or cocoa powder, dust the truffles. (My preference is cocoa powder.) Store in sealed container such as tupperware or cookie tin, etc. Best eaten within two or three days.

CONTEST-WINNING CHOCOLATE TRUFFLE COOKIES

Steps:

• In a microwave, melt 1 cup chocolate chips, unsweetened chocolate and butter; stir until smooth. Cool 10 minutes., In a large bowl, beat sugar and eggs 2 minutes. Beat in chocolate mixture and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into chocolate mixture. Stir in remaining chocolate chips. Refrigerate, covered, until firm enough to handle, at least 3 hours., Preheat oven to 350°. With lightly floured hands, shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until lightly puffed and set, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool. Dust with confectioners' sugar.

MOCHA TRUFFLE COOKIES

Steps:

• -In a large sauce pan, melt butter and 1/2 cup semi-sweet chocolate pieces over low heat. Remove from heat. Stir in coffee crystals and cool 5 minutes. -In a medium mixing bowl, combine flour, cocoa powder, baking powder, and salt. Stir in the coffee mixture. Stir in 1 cup semi-sweet chocolate pieces. -Drop dough by rounded tablespoon onto lightly greased cookie sheets or parchment paper. -Bake 350' for 10 minutes. Let cool 1 minute before removing from sheet.