Chocolate Truffle Cookies

Are you all set for Christmas? Are your gifts wrapped? Cards in the mail? Cookies baked? Or, are you looking for just one more treat to make? If so, you should try these Chocolate Truffle Cookies.  They are chocolaty without being overly sweet thanks to the addition of unsweetened chocolate, which helps to offset the sweetness of the semi-sweet chocolate and sugar.

One thing you will definitely need to make these cookies is time. Once the batter is made it needs to be refrigerated for at least 3 hours so it can become firm enough to handle, but, it’s worth the time. The final result is a cookie similar to a truffle, firm on the outside and soft on the inside.

These cookies were part of a box of treats I mailed to a friend. Included in the box were the Chocolate Covered Pretzels and Candied Nuts I posted about earlier this week. Also included were Peanut Butter Blossoms. All wonderful homemade treats to gift to anyone on your list and can easily be made this last weekend before Christmas.

 

Chocolate Truffle Cookies

Ingredients:

12oz. bag of semi-sweet chocolate chips

4 oz. unsweetened chocolate, chopped

1/3 cup unsalted butter, cubed

1 cup sugar

3 large eggs

1 1/2 teaspoons pure vanilla extract

1/2 cup flour

2 tablespoons cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon salt

Confectioners’ sugar for dusting (optional)

 

Directions:

In a microwave, melt 1 cup of the chocolate chips, unsweetened chocolate and butter; stir until smooth and let cool for 10 minutes.

In a large bowl beat the sugar and eggs on medium speed until well blended. Beat in the cooled chocolate mixture and vanilla extract.

In a separate bowl whisk together the flour, cocoa, baking powder and salt. Gradually beat this into the chocolate mixture. Once fully incorporated stir in the remaining chocolate chips.  Cover and refrigerate for at least 3 hours.

Preheat the oven to 350 F and line 2 baking sheets with parchment paper. Using a cookie scoop, scoop the dough (it will be quite firm) and then roll into a ball and place on the prepared baking sheet. Bake for 10-12 minutes, until cookies have puffed and are set. Cool on the pan for 3 minutes and then transfer to a wire rack to cool completely. Dust with confectioners’ sugar, if using.

Recipe from Taste of Home

Sweets For Your Sweet

Are you thinking of making some homemade treats for your Valentine? Or, maybe something for yourself? Well, I have two quick and easy treats for just that… Matzo Crack & Chocolate Peanut Butter Cheesecake Truffles.

For the Matzo Crack, you start off by making a simple toffee using butter and brown sugar. Which you then spread over matzo crackers that have been arranged in a single layer on an aluminum foil lined baking sheet. Pop it in the oven for about 10 minutes, remove and then spread a bag of chocolate chips – semi-sweet, milk or dark – over the bubbling toffee. Let it sit for a few minutes and then using an off-set spatula smooth the chocolate over the toffee. Sprinkle with seat salt (and nuts if you like) and refrigerate for about 45 minutes. Once the chocolate has hardened transfer to a cutting board and cut into pieces.

The truffles are just as easy… After making the filling – beat cream cheese, peanut butter, graham crumbs, sugar and peanuts together – roll it into 1-inch balls and freeze for about 10 minutes. Melt the chocolate and dip each of the balls in the chocolate, sprinkle with chopped peanuts and refrigerate until firm.

There you go… two quick, easy and delicious treats that you can enjoy this Valentine’s Day or any day!

Chocolate Toffee Matzo Crack

Ingredients:

4-5 lightly salted matzos

1 cup (2 sticks) unsalted butter

1 cup light brown sugar

12 ounce bag of chocolate chips – milk, semi-sweet or dark

Sea Salt

Favorite nuts, optional

Directions:

Preheat the oven to 350 F. Line a baking sheet with aluminum foil – make sure the foil goes up and over the edges of the pan. Top the foil with parchment paper. Cover the paper with the matzo, cutting and piecing the pieces together.

Combine the butter and sugar in a medium saucepan and cook over medium heat, stirring constantly with a whisk until the mixture comes to a boil. Once the mixture comes to a boil cook for a few more minutes until it becomes foamy and thickened. The mixture may look like its separating, continues whisking and it will come together. Pour the toffee over the matzo and spread it into an even layer using an off-set spatula. Pop it in the oven and bake it for about 10 minutes, until the toffee is bubbling. Remove from the oven and place on a wire rack

Scatter the chocolate chips over the hot toffee, let it sit for a few minutes and then using an off-set spatula spread the chocolate in an even layer over the toffee. Sprinkle with the sea salt and nuts (if using) and place in the refrigerator for about 45 minutes. Don’t let it stay in the refrigerator too long or it will be more difficult to cut.

Using the overhang aluminum foil transfer the matzo crack to a cutting board and cut it into pieces. Store in an airtight container in the refrigerator.

Recipe From Once Upon A Chef

Peanut Butter Cheesecake Truffles

  • Servings: About 28 Truffles
  • Print

Ingredients:

8oz. cream cheese, softened

1/2 cup graham cracker crumbs

1/4 cup confectioners’ sugar

1/4 cup creamy peanut butter

3 tablespoons chopped peanuts, divided

8oz. semi-sweet chocolate, chopped into pieces

Directions:

Beat cream cheese in a large bowl until creamy. Add in the remaining ingredients, except the sugar, and continue beating until all ingredients have mixed together.

Roll the cream cheese mixture into 28 balls, using about a tablespoon of the mixture for each ball. Place on a waxed covered baking sheet and freeze for 10 minutes.

Meanwhile, melt the chocolate. You can melt it in the microwave or using a double boiler. Dip the cream cheese balls into the chocolate and transfer them back to the wax-lined baking sheet. Sprinkle with the remaining chopped peanuts and refrigerate until firm, about an hour.

Store in an airtight container in the refrigerator.

Recipe from Kraft