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Truffle Brownie Cookies

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • ½ cup chocolate truffle reduction (8 Harry & David dark chocolate truffles melted)
  • cup salted butter (melted)
  • ¾ cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup melted chocolate chips for dipping (optional)


  • Preheat oven to 350° F.
  • In a medium-sized bowl, melt eight dark chocolate truffles in the microwave on high for about 60 seconds, stirring at the 30-second mark and adding time until smooth and lump free.
  • Mix the melted truffles with the melted butter and sugar.
  • Mix in the egg and vanilla until fully incorporated.
  • Add the flour, baking powder, and salt until just mixed.
  • Scoop out 2 tablespoon-sized cookie dough balls and place them on a cookie sheet. Press each cookie down with the back of a measuring cup to about ¾-inch thick.
  • Bake for 10-11 minutes. Allow to cool for a minute on the baking sheet, then transfer to a wire rack to cool completely.
  • For dipping/drizzling option, melt chocolate chips on high in a microwave-safe bowl for 45-60 seconds or until fully melted. Be cautious, as the bowl can come out hot. Whisk until chocolate is free of lumps. Dip each cookie halfway into the chocolate, or drizzle the chocolate onto each cookie. Place on parchment paper to dry; chocolate will harden as cookie cools.
  • Store cooled cookies in an airtight container for up to four days.


These cookies can easily be made gluten free. Just swap out regular flour for a gluten-free flour blend.
Author: Heather Templeton
Course: Dessert
Cuisine: American
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