Triple chocolate truffle cookies are rolled in cocoa powder and powdered sugar! A melt in your mouth chocolate cookie bursting with milk & semi-sweet chocolate chips, these cookies are chocolate heaven!
Triple Chocolate TRUFFLE COOKIES
Hello you gorgeous cookies you! I don’t think there was ever a cookie that was made for me more than these cookies. But lets talk truffles first. Do you love them? I mean, whats not to love about a chocolate truffle. Rich, melt in your mouth chocolate goodness. Okay. Now lets talk cookies. Do you love those? YES. (and if the answer is no, you probably are not ready this blog, haha) So now lets take these 2 perfect & delicious treats and make them into one dessert?! YESSSSSSS
Sometimes I feel like there is no end to the different kind of Christmas cookies you could make. But with that being said, these cookies deserve a spot on your cookie plate or at your cookie exchange party. For one thing, I bet there won’t be a repeat. These are kind of a unique cookie. They have a special ingredient (sour cream) and are filled to the brim with chocolate. Pretty much they are a home run!
How to make triple chocolate truffle cookies
- You cream up some butter and powdered sugar. Then you sift in cocoa powder and salt.
- Next you stir in a little sour cream (yes!) and vanilla.
- Once that’s all combined, you add in the flour and then stir in all the chocolate chips!
- Form into balls, roll into cocoa powder then bake!
- Once they are cooled, you roll them into more powdered sugar. These cookies are amazing!
The only bad thing about these cookies…
- They are a little messy (in the best possible way) because of the powdered sugar.
- They are highly addictive, don’t say I didn’t warn you!
Tips for making chocolate truffle cookies
- If you have a kitchen scale, use it! I love baking with a scale. That way you know you added the exact amount for flour etc.
- They will look almost under baked. Don’t over bake these cookies or they will be dry.
- You can make these whatever size you want, but I liked them best using a medium-sized cookie scoop or 35 mm (about 1 tablespoon of dough) If you have a #40 scoop, I would use a little less than that.
- These are so good warm but equally delicious at room temperature and cold out of the fridge or freezer. That is a plus with these cookies, they would be great to mail, since they keep well for several days! Just be sure to store in an air tight container.
- You could use mini chocolate chips but I really liked the regular size for a more chocolaty cookie.
- If the dough is too sticky to roll (it will be a little sticky) place in the fridge for 30 min so it’s easier to work with. I didn’t have a problem but if I were making these in the summer in AZ I may have needed to do this.
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These cookies are rolled in cocoa powder and powdered sugar! A chocolate, truffle-like cookie bursting with chocolate chips, these cookies are chocolate heaven! Perfect for the holidays!
- 1 1/4 cup butter (I used salted)
- 2 cups powdered sugar (8 ounces)
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/4 cup sour cream
- 2 1/4 cups flour (11.25 ounces)
- 1 cup milk chocolate chips
- 1 cup semi sweet chocolate chips
- 1/2 cup cocoa powder (to roll the truffles in)
- 3/4 cup powdered sugar (to roll the truffles in)
Heat your oven to 325 degrees. Line 2 cookie sheets with parchment paper and set aside.
In a large bowl cream together the butter and powdered sugar. Add the sugar a little at a time so it doesn't get white powder all over 😉
Add the cocoa and salt (I put in a sifter and sifted it into the bowl). You can also just put the cocoa and salt in a bowl and whisk it till there are no lumps then add to the butter till smooth.
Add the sour cream & vanilla and mix till just combined. Slowly at the flour on low until no streaks remain then stir in the chocolate chips!
Form into balls then roll into the cocoa powder. I used a cookie scoop, then rolled into a ball and then rolled in the cocoa powder. Place on the prepared baking sheets and bake for 8-9 minutes for smaller balls (if you use a small cookie scoop, about 1") or 9-10 minutes for medium sized cookie. The cookies will still look a little wet from the cocoa powder, but don't over bake them or they will be dry. Take them out with they just barely took set. (The cookies don't flatten much, they should stay in a nice truffle shaped mound. If they flatten you may need to add a little more flour to your dough. For best results, it's best to measure out the ounces of flour so you know you added the right amount.)
Let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely. When they are cool, roll them in the powdered sugar. Store in an airtight container.
Makes about 4 to 5 dozen, depending on the exact size you make.
Source: Baking Bites via Mel’s Kitchen Cafe
Other festive treats
White Chocolate Peppermint Cookies: such a great combo this time of year, I love white chocolate and peppermint. Plus they are cute cookies!
Mexican Hot Chocolate Cookies: a little spice & slight kick from cayenne makes these unique and delicious!
No Fail Fudge: I love fudge so much I had this served on the dessert buffet at my wedding reception! This is my Aunt Sherri’s recipe!
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