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Truffle Cookies

Truffle Cookies

Linda Carroll

These are fabulous! I have no idea where I got this recipe from, but we've been baking them for years! When the cookies are done, dip the tops into chocolate icing. Chocolate Frosting can be found here on Allrecipes.com.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Heat 6 oz chocolate in heavy saucepan over low heat, stirring constantly until melted. Remove from heat. Stir in 2 tablespoons margarine, the half and half and 1/2 cup powdered sugar. Shape mixture into 1 inch balls and place on ungreased cookie sheet. Freeze uncovered about 30 minutes, until set.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Mix 1/2 cup margarine, 3/4 cup powdered sugar, the vanilla and 1 oz chocolate. Work in flour and salt until dough holds together. (If dough is dry, mix in 1 or 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 but not browned. Remove from cookie sheet. Cool completely on wire rack.
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Reviews

soren123
8
5/18/2010

these are not even cookies!!! but here is how you make them turn out good! ok after you put the chocolate and butter and half and half then you out it in a bowl and put it on ice. then after you think it is hard enough to shape then you do shape and put them in the freezer. then you do the next step and do the same thing! i hope this was helpful for the people who didn't get it!!

TRACEY P-M
7
8/29/2002

They weren't quite sweet enough for my taste testers, otherwise they'd have been a "5". I used half semi-sweet chocolate the next time and everybody loved them.

D
6
1/3/2007

Anyway, I just made these the other night. The inside came out ok once it was frozen for 30 mins. However, using unsweeted chocolate makes these SO rich and a little bitter. I recommend semi-sweet and cutting back on the butter and sugar you mix in. The dough itself failed and ended up spreading like crazy. When they came out of the oven, they looked like fried eggs, round in the middle and flat all around. It's a nice thought, but I have no idea how anyone can execute this recipe properly.