• Melissa Harvey

Almond Butter Truffle Cookies

*originally posted 5/19/2011 as "Peanut Butter Truffle Cookies"


2 cups semisweet chocolate chips, divided

1/4 cup heavy cream

1/2 cup butter, softened

1/2 cup creamy almond butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 teaspoon vanilla

1-1/2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda


Combine 1 cup semisweet chocolate chips with heavy cream in medium microwave-safe bowl. Heat on HIGH for 30 seconds. Stir and continue to melt at 15-second intervals until chocolate is smooth. Pour chocolate into an 8x8-inch glass pan. Place pan in the freezer for 30-45 minutes.

Remove from freezer and scoop into small balls, a little larger than a measuring teaspoon. Place the balls on a cookie sheet and place back in the freezer for 30 minutes.

In a large mixing bowl combine butter and almond butter. Mix until smooth. Add in sugar and brown sugar until creamy. Mix in egg and vanilla until well combined. Add flour, baking powder, and baking soda. Mix until dough forms. Stir in remaining 1 cup semisweet chocolate chips.

Remove chocolate balls from freezer. Scoop cookie dough with an ice cream scoop.

Make a well in the center of the dough. Place a chocolate ball in the center and bring dough over the top and around the sides of the chocolate to completely cover it.

Place cookies on cookie sheet and bake for 15 minutes. Cool completely on wire cooling racks before serving.

*This recipe makes super big cookies. I could only fit about 6 cookies on each cookie sheet. Recipe makes approximately 15 large cookies.

© 2010 - 2020 by CAJUN SUGAR PIE

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