Truffle Cookies
Submitted by bozie
Truffle cookies with a frozen chocolate ganache center wrapped in chocolate cookie dough, baked and dipped in chocolate icing. Three layers of chocolate in every bite.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
1 hrsThese truffle cookies hide a frozen chocolate ganache ball inside a buttery chocolate dough, then get dipped in chocolate icing after baking. That’s three distinct layers of chocolate in a single cookie, each with a different texture.
The process starts by melting unsweetened chocolate with butter and half-and-half, mixing in powdered sugar, then rolling the ganache into small balls and freezing them solid. That frozen center is the key. It stays intact while you wrap the cookie dough around it and holds its shape during baking, leaving you with a rich, fudgy surprise inside.
The cookie dough itself has chocolate worked into it too, so even the shell carries deep cocoa flavor. Bake until set but not browned, and you’ll get a tender cookie that practically melts alongside that truffle center.
Pro Tips
- Freeze the ganache balls solid before wrapping. Soft centers will melt into the dough and you’ll lose the layered effect
- Work quickly when molding dough around the centers. Your hands warm the ganache fast
- Don’t overbake. Pull them when set, not browned. These should be soft and fudgy, not crispy
- If the dough feels dry, add milk a tablespoon at a time until it holds together without crumbling
Variations
- Coconut truffle cookies: Stir 3 tablespoons flaked coconut into the ganache before freezing
- Nut truffle cookies: Mix finely chopped almonds, cashews, or hazelnuts into the ganache for crunch
- Finish with a drizzle of white chocolate or a sprinkle of chopped nuts over the icing before it sets
Ingredients
Directions
Heat 6 ounces chocolate in a heavy 2-quarter saucepan over low heat, stirring constantly, until melted; remove from the heat.
Stir in 2 tablespoons margarine, the half and half and ½ cup powdered sugar.
Shape the mixture into 1-inch balls.
Place on an ungreased cookie sheet; freeze, uncovered, for about 30 minutes, or until set.
Preheat oven to 350℉ (180℃).
Mix ½ cup margarine, ¾ cup powdered sugar, the vanilla extract and 1 ounce melted chocolate.
Work in the flour and salt until the dough holds together.
If the dough is dry, mix in 1 or 2 tablespoons milk.
Mold portions of dough around the frozen chocolate balss to form 1½-inch balls.
Place about 1 inch apart on ungreased cookie sheets.
Bake for 12 to 15 minutes, or until set but not brown. Remove from the cookie sheets; cool completely on wire racks.
For the icing, mix the powdered sugar, milk and chocolate until smooth.
Dip the tops of the cookies into the icing. If desired, sprinkle with finely chopped nuts or chocolate shot, or drizzle with melted chocolate or vanilla-flavored candy coating.
Variations.
Coconut Truffle Cookies: Stir in 3 tablespoons flaked coconut with the half and half.
Nut Truffle Cookies: Stir in 3 tablespoons finely chopped almonds, cashews or hazelnuts with the half and half.
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