Truffle-Filled Cookie Tarts Recipe

4 7 5
Truffle-Filled Cookie Tarts Recipe
Truffle-Filled Cookie Tarts Recipe photo by Taste of Home
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Truffle-Filled Cookie Tarts Recipe

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4 7 5
Publisher Photo
I made chocolate truffles as a Christmas tradition for many years. I created this recipe to incorporate my truffles into the center of fudgy cookies. It was a hit with friends and family.—Patricia Harmon, Baden, Pennsylvania
Featured In: 26 Muffin Cup Recipes
MAKES:
30 servings
TOTAL TIME:
Prep: 65 min. + cooling Cook: 20 min. + chilling
MAKES:
30 servings
TOTAL TIME:
Prep: 65 min. + cooling Cook: 20 min. + chilling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1/4 teaspoon baking soda
  • FILLING:
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2/3 cup heavy whipping cream
  • 1/4 cup butter, cubed
  • 2 large egg yolks
  • Chocolate sprinkles

Directions

Preheat oven to 400°. In a large bowl, beat butter and sugars until blended. Beat in egg and vanilla. In another bowl, whisk flour, cocoa and baking soda; gradually beat into creamed mixture.
Shape level tablespoons of dough into 2-1/2-in.-wide patties. Press onto bottoms and up the sides of greased mini-muffin cups.
Bake until set, 8-10 minutes. Immediately press a deep indentation in center of each with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely.
For filling, in a small heavy saucepan, combine chocolate chips, cream and butter; cook and stir over medium heat until smooth. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat, stirring constantly, until mixture is thickened and a thermometer reads at least 160°, 15-17 minutes. Do not allow to boil. Immediately transfer filling to a bowl; cool 20 minutes, stirring occasionally.
Spoon 1 tablespoon filling into each crust. Top with sprinkles. Refrigerate until cold, about 1 hour. Yield: 2-1/2 dozen.
Originally published as Truffle-Filled Cookie Tarts in Cookies & Candies Bookazine 2014, p48

Nutritional Facts

1 tart: 171 calories, 11g fat (6g saturated fat), 37mg cholesterol, 54mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 2g protein.

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  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1/4 teaspoon baking soda
  • FILLING:
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2/3 cup heavy whipping cream
  • 1/4 cup butter, cubed
  • 2 large egg yolks
  • Chocolate sprinkles
  1. Preheat oven to 400°. In a large bowl, beat butter and sugars until blended. Beat in egg and vanilla. In another bowl, whisk flour, cocoa and baking soda; gradually beat into creamed mixture.
  2. Shape level tablespoons of dough into 2-1/2-in.-wide patties. Press onto bottoms and up the sides of greased mini-muffin cups.
  3. Bake until set, 8-10 minutes. Immediately press a deep indentation in center of each with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely.
  4. For filling, in a small heavy saucepan, combine chocolate chips, cream and butter; cook and stir over medium heat until smooth. Remove from heat.
  5. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat, stirring constantly, until mixture is thickened and a thermometer reads at least 160°, 15-17 minutes. Do not allow to boil. Immediately transfer filling to a bowl; cool 20 minutes, stirring occasionally.
  6. Spoon 1 tablespoon filling into each crust. Top with sprinkles. Refrigerate until cold, about 1 hour. Yield: 2-1/2 dozen.
Originally published as Truffle-Filled Cookie Tarts in Cookies & Candies Bookazine 2014, p48

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Reviews forTruffle-Filled Cookie Tarts

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MY REVIEW
bschuck User ID: 3529989 284614
Reviewed Mar. 4, 2018

"My husbands exact words were "THESE ARE DANGEROUS!" They are addicting, they are SO delicious!" I followed the recipe exactly. I don't know what others did that they didn't turn out, but mine did! I think I'll add some milk to make the dough not as dry the next time. (I had just a small amount of filling leftover)"

MY REVIEW
denises101 User ID: 2374857 283223
Reviewed Feb. 5, 2018

"These were delicious. I had extra filling, so I chilled it and made some truffles. I over baked the cups slightly. Next time I will remove from oven sooner."

MY REVIEW
tsuop User ID: 6274346 279303
Reviewed Dec. 14, 2017

"I made 1/2 of this recipe & I'm glad, I won't make them again. Center is way to bitter. Maybe Milk Choc. Chips?? Hard to get out of pan, a total waste of ingredients."

MY REVIEW
Pat User ID: 9344579 278652
Reviewed Dec. 3, 2017

"They are delicious but I found them difficult to get out of the pan despite greasing them generously. About 1/3 of mine broke and were not fillable."

MY REVIEW
Lindyb1 User ID: 320850 278536
Reviewed Nov. 30, 2017

"These are delicious, would you know a way to incorporate peanut butter into this recipe? Email. [email protected]"

MY REVIEW
mugg20sy User ID: 8362054 258042
Reviewed Dec. 12, 2016

"Delicious. Perfect amount of dough for 30 cups. Dough is easy to handle. Twice as much filling as needed. You could double the dough or halve the filling. I am using my leftover filling on ice cream. You can't go wrong!"

MY REVIEW
s_pants User ID: 174050 248202
Reviewed May. 13, 2016

"These are a bit time consuming, but a very rich, very special treat!"

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