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Got a delicious tongue twister for ya! Triple Chocolate Truffle Cheesecake Cookies.
It’s actually only a tongue twister if you try saying if five times fast, but you know I love my wordy titles.
SO. I am just going to make this short and sweet for you today, because I really think you should just drop whatever you are doing at the moment and start making these cookies.
Like if you haven’t left for work yet, go make the dough now so it can sit in the fridge and you can then eat warm cookies when you return home tonight. Yes, yes, yes. <–Do it.
Your Tuesday will be made if you make these. MADE.
Originally, I was thinking these would be awesome cookies to give as gifts, but then we all tried them and realized there was no way that any sane person could actually NOT eat all of these before wrapping them up. I mean, warm? Right out of the oven? With a cold glass of milk?? Irresistible.
And seriously, if you are hoping for something pretty big from Santa this year, I would put these out on Christmas Eve. They’ll surely get you what you want.
Here is a fair warning for these cookies though – DANGEROUS WHEN WARM. If you love chocolate, you will not be able to stop at just one cookie. Especially if they are warm, so dangerous when warm.
These are that cookie that when you take a bite, your eyes roll back and your voice says, “Mmm” without even realizing you made a noise. These cookies are like a truffle, but better. No joke, really truffles have nothing on these cookies. They’re soft, and crazy fudgy, thanks to the cream cheese. So you see, gifting them might be kind of hard to do. BUT if you can somehow find a way not to eat them all yourself, they’d make a pretty great gift.
This is a pretty simple cookie to make. Of course it involves a boat load of chocolate. Clearly.
Some eggs, some butter, some vanilla and umm maybe just a little Kahlua because it is December, and that’s just how I roll.
The only little bummer is if you want these cookies NOW, you can’t actually have them for like two hours because they need time to hang out in the fridge and get cozy with the eggnog (or in my case the milk because I am not really an eggnog person). The good news is, you can make double or even triple batches of the dough and just keep them in the fridge all the way up until Christmas. That way, you can have chocolate truffle cookies at a moment’s notice. Think surprise guests, hungry boys – oh, and these are perfect for those times when you just need some serious chocolate. We all know it happens, so why not be prepared!
Tripple Chocolate Truffle Cheesecake Cookies.
Servings: 36 Cookies
Calories Per Serving: 112 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Shop ingredients at your local Target store. Learn more
Ingredients
- 6 tablespoons unsalted butter
- 4 ounces bittersweet chocolate chopped, mine was 60%
- 6 ounces dark chocolate chopped + extra for dipping later
- 3 large eggs
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons Kahlua optional
- 2 ounces cream cheese softened
- 3/4 cup all-purpose flour
- 2 tablespoons dark chocolate/dutch process cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4-5 ounces milk chocolate chopped
- an assortment of toasted nuts coconut, toasted coconut and or sprinkles, for topping
Instructions
- In a microwave safe bowl or glass measuring cup, melt together the butter, bittersweet chocolate and dark chocolate. Microwave for 30 second increments, stirring until totally melted. Set aside and let cool completely. You can also do this over a double broiler.
- In a small bowl, combine flour, cocoa powder, salt and baking powder. Set aside.
- In the bowl of your electric mixer, add sugar and eggs, beating on high until light and fluffy, about 2 minutes. Add in vanilla extract, Kahlua, cream cheese and melted chocolate/butter, beating for another 1-2 minutes until combined. Scrape down the sides of the bowl and make sure everything is combined. Now stir in the dry ingredients with a large spatula until fully mixed. Fold in chopped milk chocolate. Cover with plastic wrap and place in the fridge for at least 45 minutes or overnight.
- Preheat oven to 350 degrees F. Place parchment paper (or a silpat) on an un-greased baking sheet. Remove the truffle cookie dough from the freezer. Grease your hands with a little canola oil (cooking spray works really well, but water can also be used) then begin to scoop out about 2 teaspoons of dough placing them about 2 inches apart. Using your oiled (or wet hand) flatten the dough into a small round disk. Repeat with remaining dough. Do this quickly and if you are doing the cookies in batches, refrigerate the dough in between rounds. Bake for 9-10 minutes. Let cool for about 5 minutes on the baking sheet.
- Once cool enough to handle, dip in melted dark chocolate and then sprinkle with desired topping. Eat warm or let cool and store in an airtight container for up to four days.
Notes
*Adapted from [All Recipes | http://allrecipes.com/recipe/chocolate-truffle-cookies/].
So let’s go make cookies!
I’m not sure what went wrong but I made these cookies for a cookie exchange and they turned out horribly. 🫤 The cookies were fairly tasteless and dry. Thoughts on what went wrong?
Hi there,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear you had some issues. Was there anything you may have adjusted in the recipe? Were any of your ingredients expired? I need a little more info to better help you! xT
Am I supposed to put in the freezer for 45 or the fridge for 45?
HI! Place in the fridge for 45 minutes or overnight. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
IS it the whole egg or just the whites? Mine wont get “fluffy”
It’s the whole egg. The egg just needs to have bubbles on top and be pale yellow. Hope you love these and Merry Christmas!
Hey, Tieghan!
I doubled the recipe for these (funny story there- I accidentally started off with double the amount of chocolate melting, so I figured I might as well double the whole thing!) and I think they turned out pretty well. I changed up the times that I was baking the cookies; my first batch was in the oven for 9 minutes and ended up pretty gross and dry, so I did 7 minutes for my second batch and they were perfect. I decorated with a glaze and lots of sprinkles.
Anyway, they were a big hit!!! Thank you so, so much for this delicious, creative recipe!!!
Oh jeez! Well i’m so happy it worked out!! Thanks so much for making them! So happy you liked them!
Hi! Just saw this recipe and I was interested in making them for Christmas. Can you make the cookies (not just the dough) ahead of time and freeze them for Christmas?
Hey Becky! Yes, you can bake and freeze the cookies, though I fine the best if you freeze the dough and then bake. PLease let me know if you have any other questions. Thank you!
How do you come up with these divine recipes, girl? They are mouthwatering. *sigh*
Hi ! If I’m baking these tomorrow, do I put the dough in the fridge or freezer? The recipe says to place it in the fridge to chill, and then it says to remove it from the freezer?
Thanks! Can’t wait to share them at my cookie party !!
Melinda
Hey Melinda! Sorry about that, in the fridge, not the freezer. hope these are hit!
Thank you for your quick reply!!!!
Melinda
Hi!!
I discovered your blog a couple months ago and have been checking it every day 🙂 I love how you make daily posts and still manage to come up with awesome, fun, creative, seasonal ideas!!! And the photography is amazing on here 🙂
I made the dough and left it in the freezer for an hour but when I took it out it was rock solid :/ any suggestions as to how I should refrigerate it next time?
Also! Is there anyway to re-warm the cookies after they’ve been sitting air-tight in the fridge or should I just eat them cold?
So excited to fill my tummy tonight!!!
I’ve left the dough out for a couple hours now and it’s still as hard as it was before…any ideas as to why/how I can salvage my non-existent cookies??
Hey Abby!! Thanks for the kind words! 🙂
The dough just gets hard, I am not sure there is a way around it. You can re-warm the cookies in the microwave for 10-20 seconds, that works great! Enjoy and thanks again!
Thanks for the reply!
So how did you scoop out the dough and flatten them down to bake if it was so hard?? I can’t even make a dent in my dough :/
I made a batch and they turned out like cakes rather then cookies! Any idea where I’ve gone wrong or are they meant to have a soft texture?
Hey Abby, they are meant to have a soft texture, but they should not taste cake like. Did you like the taste?
Merry Christmas!!
This might be the best thing I’ve ever seen!! I want to make them and share them with NO ONE!
WHATEVEN. Amazing!!!! The sprinkles really make them look oh so fancy and delicious.