halfbakedharvest3.7
Tripple Chocolate Truffle Cheesecake Cookies.
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.
👥 36 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●measuring cup
- ●microwave
- ●spatula
- ●baking sheet
- ●oven
📝 Preparation Steps
1
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.
bittersweet chocolate (chopped, mine was 60%)4 ouncesdark chocolate (chopped + extra for dipping later)6 ouncesdark chocolate/dutch process cocoa powder2 tablespoons
2
In a small bowl, combine flour, cocoa powder, salt and baking powder. Set aside.
3
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.
large eggs3vanilla extract2 teaspoonsKahlua (optional)2 tablespoonscream cheese (softened)2 ounces
4
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.
5
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.
dark chocolate (chopped + extra for dipping later)6 ouncesdark chocolate/dutch process cocoa powder2 tablespoons
Nutrition Facts
calories
112 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
1 g
sugar Content
7 g
sodium Content
28 mg
protein Content
1 g
cholesterol Content
20 mg
carbohydrate Content
11 g
saturated Fat Content
4 g
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