Skippy Truffle Cookies Recipes

NO-BAKE SPECULOOS TRUFFLE COOKIES

Steps:

• Line a baking sheet with parchment paper. Pulse the graham crackers in a food processor until finely ground but not powdery. Transfer 1/3 cup of the crumbs to a large bowl. Add the cookie butter to the remaining crumbs in the food processor and pulse, scraping down the side of the processor if needed, until combined and the mixture starts forming a ball. Add to the bowl with the graham cracker crumbs and mix until combined.
• Roll tablespoonfuls of dough into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate until cold and firm, at least 1 hour or overnight.
• Combine the white chocolate chips and coconut oil in a large microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth. One at a time, gently drop each cookie into the melted chocolate, turning to coat completely. Remove with a fork, allowing the excess chocolate to drip off, then return to the baking sheet. (If the chocolate gets too thick, return to the microwave.) Decorate with nonpareils. Let set, 30 minutes.

SKIPPY TRUFFLE COOKIES

Steps:

• Preheat oven to 350.
• Combine all ingredients except chips until well blended (seriously, my cookies still had some sugar graininess).
• Add chips.
• Drop slightly rounded teaspoonfulls on ungreased cookie sheets (12 to a sheet) - do not flatten.
• Bake 9 minutes or until puffed and golden. Cool on wire rack for at least 5 minutes before removing from cookie sheet (they will be very soft).

NO BAKE CHEWY TRUFFLE COOKIES

Steps:

• 1. Combine the dates, water, and lemon juice in a medium saucepan. Simmer over medium heat breaking up any large pieces of dates with a spoon, until the mixture resembles a thick paste, 15 to 20 minutes. Stir in the honey, peanut butter, cocoa powder, butter and salt until evenly combined. Stir in the graham crackers and oats. Remove from heat.
• 2. Lightly mist a baking sheet with cooking spray. Drop level tablespoons of the cookie mixture onto the prepared pan. Refrigerate until just chilled and set, about 20 minutes.
• 3. Put desired optional toppings in small bowls. Roll each cookie in desired topping and flatten slightly into a plump disk. Cover and refrigerate until firm. Serve chilled.

TRUFFLE COOKIES

Steps:

• Heat 6 ounces chocolate in heavy saucepan over low heat, stirring constantly until melted. Remove from heat. Stir in 1/2 cup powdered sugar, 2 tablespoons butter, and half-and-half.
• Scoop into 1-inch balls and place on an ungreased cookie sheet. Freeze until set, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt remaining chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, about 1 minute. Add remaining powdered sugar and butter. Mix in vanilla extract.
• Work in flour and salt until dough holds together. Mold portions of dough around frozen chocolate balls to form 1- 1/2-inch balls. Place about 1 inch apart on an ungreased cookie sheet.
• Bake in the preheated oven until set but not browned, 12 to 15 minutes. Remove from cookie sheet. Cool completely on a wire rack.

SKIPPY QUICK COOKIES

Steps:

• Preheat oven to 325°F.
• In medium bowl, combine all the ingredients.
• Shape dough into 1-inch balls and place on ungreased baking sheets, arrange cookies 2- inches apart.
• With fork, gently flatten cookie and press criss-cross pattern into top.
• Bake 8-10 minutes or until lightly browned and slightly puffed.
• Immediately top, if desired with sprinkles, chocolate chips or chocolate candies.
• Cool completely before removing from baking sheets.
• Note: You can put the sprinkles on the cookies before baking them.

CONTEST-WINNING CHOCOLATE TRUFFLE COOKIES

Steps:

• In a microwave, melt 1 cup chocolate chips, unsweetened chocolate and butter; stir until smooth. Cool 10 minutes., In a large bowl, beat sugar and eggs 2 minutes. Beat in chocolate mixture and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into chocolate mixture. Stir in remaining chocolate chips. Refrigerate, covered, until firm enough to handle, at least 3 hours., Preheat oven to 350°. With lightly floured hands, shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until lightly puffed and set, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool. Dust with confectioners' sugar.

CHOCOLATE TRUFFLE COOKIES

Steps:

• In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.
• Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

PEANUT BUTTER COOKIE TRUFFLES

Steps:

• Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.
• In food processor, process half of the cookies to fine crumbs. Remove and set aside; process remaining cookies to fine crumbs. Combine all of cookie crumb mixture in food processor. Add cream cheese and peanut butter. Process until well combined and can be pressed into a ball, 1 to 2 minutes. Shape into 48 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
• In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds. Stir until smooth.
• Using 2 forks, dip and roll chilled cookie balls, one at a time, into melted chocolate. Return to lined cookie sheet; immediately sprinkle top of each with chopped peanuts. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Store covered in refrigerator.