Best Truffle Stuffed Chocolate Chip Cookie Cups Recipes

TRUFFLE-STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Place the chopped chocolate in a medium bowl. Pour the heavy cream into a small saucepan and place it over medium heat. Heat the cream until it comes to a simmer and bubbles form along the sides of the pan. Pour the hot cream over the chocolate and let it sit and soften the chocolate for one minute. Gently whisk the cream and chocolate together until your ganache is shiny and smooth. Add the room temperature butter and whisk it in to incorporate it.
• Press a layer of cling wrap on top of the ganache, and refrigerate it until it is firm enough to scoop, about 60-90 minutes. It should be hard enough to roll into a ball, but not so firm that you can't easily scoop it. While you're waiting for the truffles to set, make the cookie dough (instructions down below).
• Use a small 1-inch candy scoop or a teaspoon to form twenty small balls of ganache. Roll them between your palms to make them round, and if necessary, dust your palms with cocoa powder to prevent them from sticking. Refrigerate the truffles until they are very firm and you're ready to bake your cookies. Truffles can be made in advance and stored in an airtight container in the refrigerator for up to two weeks.
• Preheat the oven to 325 degrees Fahrenheit (162 C). Whisk together the flour, baking soda, and salt in a small bowl and set aside for now.
• In the large bowl of a stand mixer, combine the melted butter and both sugars, and mix them on medium speed with a paddle attachment until the sugars are moist. Add the egg and mix until it is well-incorporated, then add the yolk and mix well again. Add the vanilla extract. Finally, with the mixer running on low, add the dry ingredients and mix just until they are almost fully incorporated and there are just a few streaks of flour remaining. Add the chocolate chips and stir them by hand, scraping down the bottom and sides of the bowl with a spatula until everything is well-mixed. For the best results, chill the dough for 45 minutes, until it is firmer but still able to be rolled into balls. If it's too hard straight from the refrigerator, let it warm up on the counter for a few minutes once you're ready to use it.
• To form the cookies, use a cookie scoop or a large tablespoon to form a 1.5-inch ball of dough. Press your thumb in the center to create an indent and spread the cookie out a little bit. Set a chilled truffle in the center of the cookie, then place a little more dough-about the size of a quarter-on top of the truffle. Pinch the bottom and top of the cookie dough together, then roll it between your palms to make it round. Place the cookie on an ungreased parchment-lined sheet, and repeat until the sheet is filled, leaving 2-3 inches between the cookies.
• Bake the cookies at 325 F for 12-13 minutes, rotating halfway throughout. They're done when the cookies have spread, have a touch of color along the outer edge, and the raw sheen is off in the center. They should still be soft in the middle.
• Let the cookies cool on the baking sheet until they're just warm, then carefully transfer them off with a spatula. These cookies are best enjoyed slightly warm, so if you aren't lucky enough to eat them fresh from the oven, I recommend heating them in the microwave for 10-15 seconds to melt the centers.

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.

EASY CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

Steps:

• Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Beat in the vanilla extract. Add flour, alternately with sweetened condensed milk, beating well after each addition. Fold in the chocolate chips and toffee bits; mixing just enough to evenly combine.
• Using a small cookie scoop, make 1-inch balls and place them on waxed paper lined baking sheets. Refrigerate until firm, about 1 hour.
• Melt the chocolate coating in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or coating will scorch. Dip the dough balls in the chocolate coating, allowing any excess to drip off. Place on waxed-paper lined baking sheets and sprinkle the truffles with additional toffee pieces. Refrigerate until firm, about 15 minutes. Store in the refrigerator.

COOKIE DOUGH TRUFFLES

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts. , Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm., In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.