Skip to Content
Menu

Iced Chocolate Truffle Cookies

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Oct 20, 2014
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Indulge in rich chocolate cookies reminiscent of fine truffle candies.

Iced Chocolate Truffle Cookies

  • Prep Time 45 min
  • Total 2 hr 15 min
  • Servings 24
  • Ingredients 17
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Truffles

  • 6 ounces unsweetened baking chocolate, cut up
  • 2 tablespoons butter or margarine
  • 1/3 cup half-and-half
  • 1/2 cup powdered sugar
  • 1/2 cup butter or margarine, softened
  • 3/4 cup powdered sugar
  • 1 tablespoon vanilla
  • 1 ounce unsweetened baking chocolate, melted and cooled
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1/8 teaspoon salt

White Icing

  • 1 cup powdered sugar
  • About 1 1/2 tablespoons milk

Chocolate Icing

  • 1 cup powdered sugar
  • About 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1 ounce unsweetened baking chocolate, melted and cooled

Polka Dots

  • Additional powdered sugar
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    In heavy 2-quart saucepan, melt 6 ounces chocolate over low heat, stirring frequently; remove from heat. Stir in 2 tablespoons butter, the half-and-half and 1/2 cup powdered sugar; cool.
  • Step 
    2
    Shape mixture into 1-inch balls. Place on ungreased cookie sheet; freeze uncovered about 30 minutes or until set.
  • Step 
    3
    Heat oven to 350°F. In medium bowl, beat 1/2 cup butter, 3/4 cup powdered sugar, 1 tablespoon vanilla and 1 ounce melted chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk.)
  • Step 
    4
    Mold portions of dough around frozen chocolate balls to form 1 1/2-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake 12 to 15 minutes or until set. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • Step 
    5
    In small bowl, mix all White Icing ingredients until smooth. In another small bowl, mix all Chocolate Icing ingredients until smooth.
  • Step 
    6
    Spoon White Icing over tops of half of the cookies and Chocolate Icing over tops of remaining cookies; let icing spread over cookies. Stir enough additional powdered sugar into remaining icing until stiff enough to pipe. Place each in decorating bag or resealable plastic bag with small corner snipped off; pipe chocolate icing on white-iced cookies in polka-dot design. Pipe white icing on chocolate-iced cookies.

Nutrition

190 Calories
11g Total Fat
2g Protein
23g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Cookie
Calories
190
Calories from Fat
100
Total Fat
11g
0%
Saturated Fat
6g
0%
Cholesterol
15mg
0%
Sodium
50mg
0%
Total Carbohydrate
23g
0%
Dietary Fiber
2g
0%
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved