ULTIMATE CHOCOLATE TRUFFLE COOKIES
These little gems are bursting with scads of chocolate:) and just a minimal amount of flour to hold everything in line! Crispy outside and soft inside, with a chocolate rush so intense your mouth may feel it for days!!! Hope you love these:) *Prep time includes chill time.*
Provided by JamesDeansGirl
Categories Dessert
Time 4h10m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- In a large saucepan over low heat, melt the unsweetened chocolate, 1 cup of the chocolate chips, vanilla, and butter together; stirring, until smooth.
- Remove pan from heat; cool for 10 minutes.
- In a large bowl, beat the eggs and sugar together for 2 minutes with an electric mixer on medium speed.
- Beat in the vanilla and chocolate mixture.
- Combine the flour, cocoa powder, baking powder, and salt; add to the chocolate mixture just until combined.
- Stir in the remaining chocolate chips.
- Cover dough and chill for at least 3 hours.
- Remove about 1 cup of the dough from the refrigerator; with lightly floured hands, roll into 1" balls.
- Place 2" apart on ungreased or parchment paper-lined cookie sheets.
- Bake in a preheated 350*F.
- oven for 10-12 minutes, or until lightly puffed and set.
- Cool for 3-4 minutes on the cookie sheets before removing to a wire rack; cool completely.
- Dust with powdered sugar.
SKIPPY TRUFFLE COOKIES
I found this recipe in the back of my junk drawer, obviously cut out from a magazine, and I thought the cookies tasted great. It was perfect for me because I try to avoid wheat / gluten. I'm posting the recipe as printed, and it was yummy, but I think next time I will reduce the sugar by at least 1/4 of a cup (maybe more) and add a tsp of vanilla. Added note: I suspect the negative reviewer made these too big. They are very soft for quite a while after coming out of the oven, and I imagine they would never be easy to eat if you made them bigger than they are supposed to be. I use slightly rounded teaspoonfulls of cookie dough and get 2 dozen. Once they cool, they are only a little softer than any normal cookie and are easy to eat. Good luck!
Provided by AngiC
Categories Drop Cookies
Time 25m
Yield 2 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Combine all ingredients except chips until well blended (seriously, my cookies still had some sugar graininess).
- Add chips.
- Drop slightly rounded teaspoonfulls on ungreased cookie sheets (12 to a sheet) - do not flatten.
- Bake 9 minutes or until puffed and golden. Cool on wire rack for at least 5 minutes before removing from cookie sheet (they will be very soft).
Nutrition Facts : Calories 1411.2, Fat 80.1, SaturatedFat 21.5, Cholesterol 105.8, Sodium 1303.9, Carbohydrate 159, Fiber 10.2, Sugar 140.8, Protein 37.3
SKIPPY QUICK COOKIES
I found this in a magazine and it sounded so simple, I had to try it. I'm glad I did. It is the easiest peanut butter cookie recipe I've ever tried and it's delicious. I made one batch and thought they were so good, I made another batch today. Children could make these cookies.
Provided by taillightsinsightbb
Categories Dessert
Time 30m
Yield 24 COOKIES
Number Of Ingredients 4
Steps:
- Preheat oven to 325°F.
- In medium bowl, combine all the ingredients.
- Shape dough into 1-inch balls and place on ungreased baking sheets, arrange cookies 2- inches apart.
- With fork, gently flatten cookie and press criss-cross pattern into top.
- Bake 8-10 minutes or until lightly browned and slightly puffed.
- Immediately top, if desired with sprinkles, chocolate chips or chocolate candies.
- Cool completely before removing from baking sheets.
- Note: You can put the sprinkles on the cookies before baking them.
MOCHA TRUFFLE COOKIES
Make and share this Mocha Truffle Cookies recipe from Food.com.
Provided by Camerons
Categories Dessert
Time 10m
Yield 30 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- In a large saucepan, melt butter and 1/2 cup chocolate chips over low heat. Remove from heat.
- Stir in coffee, cool 5 minutes.Stir in sugars, eggs and vanilla.
- In a medium mixing bowl combine flour, cocoa, baking powder and salt. Stir into coffee mixture.
- Stir in the 1 cup chocolate chips.
- Drop dough by rounded tablesppons onto lightly greased cookie sheets.
- Bake for 10 minutes, let cool one minute before removing from sheets.
Nutrition Facts : Calories 147.3, Fat 6.1, SaturatedFat 3.5, Cholesterol 22.2, Sodium 55.2, Carbohydrate 22.7, Fiber 0.9, Sugar 14.9, Protein 1.9
PEANUT BUTTER COOKIE TRUFFLES
Truffles won't be intimidating any longer after making these delightful little chocolate candies. The secret ingredient? Peanut butter cookies!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.
- In food processor, process half of the cookies to fine crumbs. Remove and set aside; process remaining cookies to fine crumbs. Combine all of cookie crumb mixture in food processor. Add cream cheese and peanut butter. Process until well combined and can be pressed into a ball, 1 to 2 minutes. Shape into 48 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
- In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds. Stir until smooth.
- Using 2 forks, dip and roll chilled cookie balls, one at a time, into melted chocolate. Return to lined cookie sheet; immediately sprinkle top of each with chopped peanuts. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Store covered in refrigerator.
Nutrition Facts : Calories 130, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Truffle, Sodium 80 mg, Sugar 9 g, TransFat 0 g
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CHOCOLATE PEANUT BUTTER TRUFFLE COOKIES - CRAZY FOR CRUST
From crazyforcrust.com
5/5 (1)Total Time 28 minsServings 24Calories 208 per serving
- Place chocolate chips and 1/4 cup peanut butter in a microwave safe bowl. Heat on high power in 30 second increments, stirring between each, until melted and smooth. Freeze for no more than 10-12 minutes, stirring every few minutes, until the mixture is stiff like a truffle mixture, but still able to scoop into balls. Scoop 1 tablespoon size balls of this mixture and place on a third cookie sheet lined with wax paper. Chill until ready to use. (Note: some of the chocolate may get hardened, so it might be crumbly. Use your hands to mold it into balls. It’s a little messy.)
- Cream butter, 1/2 cup peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Slowly mix in melted chocolate. Add egg, vanilla, milk, and salt, cocoa and baking soda. Mix until combined. Slowly add flour and mix until dough comes together.
- Scoop 2 tablespoon sized balls of dough. Flatten each ball slightly and place one of the peanut butter chocolate balls inside, wrapping up the dough around them and rolling into a large ball. Make sure the cookie dough is sealed around the truffle or you'll get truffle spillage in the oven. Place on the prepared cookie sheets and press down slightly using the tines of a fork (there will be some resistance, they won’t really flatten because of the inside.)
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