Truffle Cookies

Ingredients:

Cookie:

  • 2 ¼ cups all-purpose flour (spoon and level when measuring, do NOT scoop it)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup (1 ½ sticks) unsalted butter, softened to room temp
  • ¾ cup sugar
  • 1 large egg, room temp
  • 2 teaspoons vanilla
  • 1 ½ cups mini chocolate chips

Truffle Filling:

  • 3.5 ounces sweetened condensed milk
  • ¾ cup semi sweet chocolate chips

Directions:

To make cookie:

  1. Whisk flour, baking powder and salt together in a medium bowl and set aside
  2. Using your hand mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth
  3. Add sugar and beat until creamed together with the butter. Scrape down sides as needed
  4. Add the egg and vanilla extract and beat on high speed until combined, scrape down sides as needed to combine
  5. Add dry ingredients to wet ingredients and mix on low speed until combined
  6. Add mini chocolate chips and mix until just combined
  7. Chill for at least 2 hours and up to 2 days. If chilling longer than a few hours, let dough sit out until workable
  8. Toward the end of the 2 hour chilling period, make truffle filling

To make truffle filling:

  1. In a small saucepan over low heat, heat the sweetened condensed milk and chocolate chips
  2. Heat until melted and combined, mixture will be thick but smooth like fudge
  3. Remove from heat and let cool for 10-15 minutes

Assemble:

  1. Preheat oven to 350° Line cookie sheets with parchment paper or silicone baking mats
  2. Scoop 1 tablespoon of dough, roll and flatten out dough
  3. Scoop 1 teaspoon of truffle filling, roll into a ball and place in the center of dough
  4. Scoop another tablespoon of dough, roll and flatten. Place second piece of dough on top of filling and pinch closed. Roll into a ball and place on cookie sheet
  5. Bake cookies for 15-20 minutes
  6. Let cookies cool on baking sheet for 5 minutes
  7. Remove cookies and let finish cooling on wire racks
  8. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months

Recipe Notes:

 

So, I went to college down in North Carolina and there was this cute little family bakery like a mile from our campus. They had these amazing baked goods but a favorite was their truffle cookies. Since I no longer live there, but still visit every so often to visit some friends, I decided I’d try to make a copycat of the cookie. I’ve had these tasted by a friend who had the originals (thanks, Carolyn!) to get her opinion on the comparison. Now, I’ll walk you through how to make these delicious cookies!

Grab a medium size bowl and whisk the flour, baking powder and salt together until combined. Set the bowl aside. When measuring the flour, spoon it into the measuring cup and level it off. Do not scoop from the bag or container, this will give you more flour than you need.

Using your hand mixer or stand mixer fitted with the paddle attachment, cream the butter together until smooth. Add the sugar and cream the sugar and butter together until smooth and combined, scrape down the sides as needed.

Add the egg and vanilla extract and beat on high speed until combined, scrape down sides as needed to combine. When mixed it will look like the photo above on the right.

Add the dry ingredients (flour mixture) to wet ingredients and mix on low speed until combined

Add the mini chocolate chips and mix until combined. Chill the dough for at least 2 hours and up to 2 days. If chilling longer than a few hours, let dough soften enough to be workable. Toward the end of the chilling period, make the truffle filling. The filling cannot be made ahead of time!

In a small saucepan over low heat, mix the sweetened condensed milk and semi sweet chocolate chips until melted and combined. The mixture will be stiff and very thick. Let it cool off heat for 10-15 minutes, until it is able to be handled without burning yourself or falling apart.

Preheat your oven to 350°F. Make sure your cookie sheets are lined with parchment paper or silicone baking mats! Scoop up one tablespoon of cookie dough, roll it in a circle then flatten it out. Scoop one teaspoon of truffle filling, roll into a ball and place in the center of your flattened cookie dough circle. Scoop another tablespoon of cookie dough, roll into a ball and flatten and place it on top of the truffle ball. Pinch the edges closed.

Shape into a ball and place a few inches apart on your baking sheet.

Bake cookies for 15-20 minutes or until the edges are slightly browned. Let cool on the baking sheet for 5 minutes then move to wire cooling racks to finish cooling.

ENJOY! 🙂

 

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