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Truffle-Filled Cookie Tarts

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
  • Total Time
    Prep: 65 min. + cooling Cook: 20 min. + chilling
  • Makes
    2-1/2 dozen


  • 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
  • 2 cups semisweet chocolate chips
  • 2/3 cup heavy whipping cream
  • 1/4 cup butter, cubed
  • 2 large egg yolks
  • Chocolate sprinkles


  • 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.
Nutrition 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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  • Katharine
    Nov 5, 2019

    These are one of my favorite and most requested desserts. My brother loves a variation where I add cinnamon, ginger and cayenne pepper to taste to the ganache. I top the spicy ones with candied ginger so that those who like plain chocolate don't get a spicy surprise!

  • Natalie
    Jan 1, 2019

    They were really good! The filling didn't turn out exactly as planned, the fat separated from the rest of the filling but they still tasted great but the dough was really sticky so I coated my hands with cocoa powder and it worked like a charm! Hard to make though and would never make again.

  • bschuck
    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)

  • denises101
    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.

  • tsuop
    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.

  • Pat
    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.

  • Lindyb1
    Nov 30, 2017

    These are delicious, would you know a way to incorporate peanut butter into this recipe?

  • mugg20sy
    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!

  • s_pants
    May 13, 2016

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